The roast with the most

Sunday roast may be traditional but there are many ways to combine old favourites with modern methods and flavours, as Philippa Davis demonstrates

I am a huge fan of that gloriously British tradition the Sunday Roast. Ours is often a noisy gathering of family and friends, young and old, all tucking into platters of food and one too many bottles of wine. In order to please everyone, including myself, I always present a varied selection of dishes, from traditional, such as the Yorkshire puddings and roast spuds, to something a little bit different, such as the parsnip tart tatin with horseradish that’s featured here.

at this time of year, with all the main gamebirds in season, I love to include at least one on the menu, too. It also gives the opportunity for those who bagged them to delight an attentive and appreciative crowd with tales of their day’s shoot. Gamebirds can be tricky to roast as they dry out quickly and are not forgiving with timings. However, my salt-crust baked method is a fantastic way to ensure the meat stays moist and delicious. The waft of truffle butter adds a wow factor that brings the table to silence – well, maybe for a moment…