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One Pot Sunday Roast

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Vagus | 11:00 Sat 19th Sep 2020 | Food & Drink
22 Answers
Have just picked up a couple of bits to make the above for dinner this evening. It’s actually a one tray Sunday roast as it’s done in an oven roasting tray or dish, rather than a pot.
Everything gets chucked in together, at the same time, tossed in an oil, cider vinegar and honey or golden syrup mix, and roasted up for 45 minutes.
It’s an experiment really, if it’s successful then for me it could be the answer to a roast, which I love, without all the pots and pans to wash up.
Only thing missing is some greens so we’re having tender stem broccoli separately.

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You'd like this book vagus. She's got another one with global recipes too. Amazon.co.uk User Recommendation
12:20 Sat 19th Sep 2020
What meat are you cooking?
Question Author
Chicken thighs and sausages wrapped in bacon.
You'd like this book vagus. She's got another one with global recipes too.

Amazon.co.uk User Recommendation
That looks a really good book Pasta.
That looks great Pastafreak ! I am now at a point where that is exactly what I want to do, just throw it all together in the oven . I look forward to receiving it.
Pasta, I’ve just bought this book on your recommendation. Looks lovely.
Question Author
Pasta, what a great book. I too have just ordered it, delivery tomorrow! Thank you :)
That book looks good and she even has a vegan/vegetarian one. Will order later :o)
Oh if only Amazon gave points for recommendations ;))
If only, Pasta :o))
How often do you use this books recipes pasta ?
Question Author
Well, we can’t give you amazon points so you’ve got best answer instead ***** and five stars!
We have this kind of roast at least once a week.. We often have it without meat and just have roast veg with lots of dried herbs and make sure you give it a splash of Balsamic vinegar.
If I could give you a bit of advice it would be to put the meat in the tray first and seal or brown it, giving it a five minute start on the veg. Then just throw all the veg in giving it a good turn over to mix the herbs and oil.
Will bet you can't wait to make it again. Every time it can be different just by varying the veg used.
Fennel is one we always try to add.
Awww...thanks vagus x
Anne...I actually don't have that one...though it's now on my wish list. I do have another of her books...the one with a yellow cover. I use it often in the winter. There's a roast lamb, and 2 aubergine dishes that I did a lot.
I tend to use recipes for inspiration rather than always go by the book.
Question Author
I’ve never had fennel, alava, other half hates even a sniff of anything remotely aniseed. Is it very strongly flavoured, or does it lose some when you roast it?
I’m following this recipe almost to the letter this first time, just to see how successful it is, although I am allowing extra time at the end in case it needs a bit longer.
I’ve made the mix to toss it in, using honey, and it is lovely, would make a nice salad dressing too I reckon. The cider vinegar adds a great tang, much like balsamic would.
I’ve made things even easier by using a large turkey roasting foil tray which I had in the cupboard since Christmas, cuts down the washing up even more!
When roasted, fennel becomes sweet and tender and much of the "harsh" aniseed flavour goes.
Question Author
Am going to add fennel to the click and collect order then, and not tell other half that it can taste of aniseed, will see what happens...
Dinner is in the oven and will be done in approx 15 minutes.Having sat in the summer house for the last two hours swigging back a birthday bottle of Moët, and now a glass of a very delectable M&S red, we’re both a bit hungry.
Hope you all enjoy your meal this evening.
How was it, Vagus? It never really works for me, I really wish it did
I like that cook book. Nice easy simple one tray meals. Thinking of buying.
Question Author
Barry, it was delicious and definitely one I’ll be doing if and when we can have family staying again, saves being stuck in the kitchen and then having loads of washing up.
It took at most 10 minutes to prep it all and I gave it an extra five minutes in the oven. I think the thing which really added to it was the oil, honey and cider vinegar mix, that combined with all the juices and fat which comes out of the meat and veg during cooking means it makes its own very tasty gravy.
Doing it in one layer in a large tray also makes a difference, rather than piling it up in a ‘pot’ with a lid.
Looking forward to Pastas book arriving today to see what other delights I can make this week :)

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