A fierce debate has broken out on social media over what does and does not belong on a Sunday lunch plate.
Thousands have shared their roast dinner preferences on ASDA’s social channels, confessing the items they simply must have.
This combined with the results of independent research, has revealed what the ideal British roast dinner looks like.
The nation has spoken and according to the study, the perfect roast dinner contains roast beef, roast potatoes, lashings of gravy, Yorkshire puddings, carrots, sweetcorn, stuffing and parnsips.
But a number of people also like to add some questionable extras – including baked beans.
Almost a tenth of Brits said they opt for tomato ketchup on their roasts, with 12% adding mayonnaise to their meal, beating out traditional condiments such as bread sauce (2%), mustard (2%) and apple sauce (4%).
Meanwhile 52% said they enjoy stuffing with all roast meats, not just chicken and some even claim to prefer mash over traditional roasties – sacrilege!
As well as the ingredients causing a stir, people were also divided over the right time to eat a Sunday roast.
The traditional time used to be 1pm, but now a third opt for 5pm or later – so is it a Sunday lunch or dinner?
No matter who’s cooking or what time you’re eating, ASDA’s Innovations Chef Andrew Johnston, has shared his top five top tips to help razz up your roasts:
Revitalise your sides
For a flash of flavour try a generous scattering of pomegranate seeds and chopped pistachio nuts on those leafy greens like sprouts/spinach/kale.
The life changing thermometer
It takes the stress out of cooking a large joint and ensures all food is cooked through properly.
All in the prep
With vegetables such as potatoes, stop them discolouring after prepping by storing them in water in the fridge. Keep sliced and prepared root vegetables such as carrots in sealed containers already for you to use the following day.
Temper & Rest
Taking the time to temper means you let the meat come up to room temperature (for around 30 minutes) before roasting, and of course rest once roasted, let your meat rest for at least 20 minutes before carving.
Shake your potatoes
The key to making the perfect crunchy, golden roasties is once they’re boiled, shake until they’re on the verge of falling apart.
The chef added: “Sunday Roasts are a quintessential part of British culture, yet the ingredients individuals opt for cause great debate!
“The beauty of a roast is there are no rules, and despite ingredients shifting with food trends over the years, the warmth and wholesomeness of the dish remains the same. It’s like a hug on a plate, something we could all do with right now.”