The British institution that is the Sunday Roast is a reminder that food can deliver so much more than calories. For centuries families and friends have gathered together for comfort and cheer over slices of roast beef, crisp roast potatoes
It’s been our best seller since day one and we’ve experimented with it relentlessly. Both to tweak and improve the basic recipe and to come up with new variations on a theme, more of which can be found in our
500ml double cream 1 large sprig of rosemary 2 cloves of garlic, crushed a good pinch of freshly ground nutmeg a good pinch of cayenne pepper 10g anchovies, chopped Maldon sea salt and freshly ground black pepper 1kg spinach 1.
2 cloves of garlic 240ml whole milk 25g butter 25g plain flour 40g Stichelton or Colston Basset Stilton, grated 40g good Cheddar (we use Montgomery’s), grated 40g Ogleshield, grated a pinch each of sea salt, white pepper and ground nutmeg