200°C · 20-30 minAllergens
Gluten
Lactose
Selderij
Ei
SulfietBritish roast
'British Sunday Roast' is undoubtedly the most popular dish in Great Britain. Traditionally enjoyed on Sundays with family and friends around long tables in the pub, this is perhaps the ultimate comfort food. My version is served deliciously at home and consists of tender pork shoulder, roast potatoes, young Brussels sprouts, and carrots, rich gravy, and Yorkshire pudding (a type of pastry that you can dip into the gravy). Extra tasty with a special beer on the side. Enjoy!
British roast
Pork shoulder (better life 2 stars), Brussels sprouts, carrot, white onion, garlic, potato, fresh bay leaf, rosemary, nutmeg, pasteurised free-range egg, milk, plain flour, brandy, red port, apple syrup, homemade veal stock (contains celery), balsamic vinegar, extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the vegetables with potatoes loosely covered for 3-4 min (1 p) to 5-8 min (2 or more p). Heat the meat with gravy loosely covered for 1-2 min (1 p) to 3-4 min (2 or more p). Add the Yorkshire pudding for 20 seconds. Note, it will not become crispy in the microwave.
Oven — 200°C, 20-30 minMarleen's choice
Preheat the vegetables with potatoes covered with an oven-safe plate or aluminium foil for 15-20 min (1 p) to 25-30 min (2 or more p). Heat the meat with gravy for 15 min (1 p) to 20 min (2 or more p). Add the Yorkshire pudding for the last 4 min.