You can't beat a steaming hot, fluffy roastie, crisped up, with lashings of gravy. Ah perfection. Accompanied by the rest of a traditional roast dinner, there are few things on a cold winter Sunday that will compete. But what about when the sun comes out?
I have to say that roast dinners in my life become obsolete in summer, but apparently it's not the same for all.
In my mind, summer is a time of al fresco eating, which I associate with salads, quiches, and light dining. A roast would be completely out of place on a hot sunny afternoon. Roast parsnips, surely, would not give you the same satisfaction in a 27 degree heat as they do on a cold winter's day?
To be honest, the thought of a roast in the summer hadn't crossed my mind. I hadn't really seen it as an option, but a friend recently put the idea in my head and it got me thinking.
As a keen cook I wonder if I would be bothered to slave over sizzling duck fat, a big chunk of beef and an apple crumble? (I'm a firm believer in crumble and custard as part of a roast!)
I do love the satisfaction of having people over and serving up perfect crackling, and a steaming hot joint, happy faces all around and content bellies. But would I do it if it was hot? I don't think I would.
Pubs are often the same. The weather changes and so does the menu. Roast dinners disappear to make way for griddled tuna and lamb koftas served with harissa and cous cous. No one wants to be playing Frisbee on the common with a bloated, post-roast fullness do they?
It's the same with pies. With family roots in Lancashire I am a lover of all things pastry cased, a hot steaming steak and kidney pudding definitely has its place on my menu, but only between the months of say, November to February. I wouldn't want one served up to me on the hottest day of the year. Or so I thought.
Now I am beginning to wonder if I am missing out - maybe I've overlooked the gastronomic experience of a good roast on a hot day? Fingers crossed the weather will last and I can find out. Roll on Sunday!