The history of the Sunday Roast stretches all the way back to 15th Century Britain. Traditionally the roast would go into the oven or on the fires before Church on a Sunday, nobility would have a roast on a spit, and those who couldn't afford it would drop off a more modest cut to the local baker en route to church. The baker would use empty bread ovens to cook the meat and hand it back to the villagers in time for lunch.  It was the day of rest and for many households a day of coming together after a long working week. It was the best meal of the week and they ate it over and again as leftovers - stews, pies and cold cuts.

Fast forward to Aussie shores and we can thank our British ancestors for the tradition. Aussie’s choice for decades was lamb (don’t forget the mint sauce), we even had high production ads promoting our undying love for lamb! Let’s not forget that Naomi Watts gave up dinner with Tom Cruise for her Mum’s lamb roast!

But the traditional Aussie family has changed, we live differently now! For decades we’ve been spending our time and money on travel, technology, eating out and socialising in cafes, bars, clubs, community events and in our parks and public gardens. 

In fact multiple advertising campaigns have encouraged us to get out and enjoy our own backyard, be fit, explore!  A sad casualty was the Sunday family roast. It’s simply slid into the ‘forgettory’ (a word I live by - so I promise - I’ll write a dedicated blog about the ‘forgettery’).

Well not anymore. It’s time to remember.

Our Easter Sunday roast has been the precipitous -I prepared a slow cooked lamb, it was delicious. So it will now be reinstated as our Sunday tradition. As we toil away at home together during the week we now discuss what’s on the menu for Sunday lunch. If you’re a restaurant out there, perhaps a good offer would be a Sunday roast that can be pre ordered and collected for the less inclined chefs out there.

Happy to say this week we’ve landed on roast beef. A request of course is for Nanny Marsh’s Yorkshire pudding as the accompaniment, (best served with loads of gravy).

Here’s the recipe.

Nanny Marsh’s Yorkshire Pudding Recipe (circa 1900)

1 Cup SR Flour

Good pinch salt

1 Egg

½ Pint (300ml) milk

Whisk together all ingredients (let stand for half hour) optional

Bake in moderate oven until golden brown

Tip: I put mine in muffin trays (well greased with butter)