The Breakfast Champion Weekend Roast Range!
Get the joints by themselves, or get all the trimmings in our Mix 'n' Match Weekend Roast Packs!
The keen eyed amongst you may have noticed a small change to our online store in the past few days, we've added a whole new category! A category rich with delicious dishes, a category that will allow you to really upgrade your weekends, a category fit to feed your parents with when they finally make their first visit to China despite you having lived here for nine years already! Ladies and gentlemen, please be upstanding for the Breakfast Champion Weekend Roast Range!
The Sunday Roast holds a special place in British culture, and is a surefire riposte to anyone who adheres to that cruelest of all culinary stereotypes; the idea that British food is somehow bland, or poorly cooked (how little they know). We were discussing this amongst ourselves the other day and here are each of our favourite things about the full roast (I've had to edit it slightly to make it fit for public consumption, you can fill in the extras in your head with your own anecdotes). You can tell a fair bit about us and how we've lived our lives from these I think.
And whoever put so little gravy on this plate needs a long hard talk with themselves.
Generic roast pic 2 - Turkey, pigs in blankets, brussels, must be Christmas. Them spuds look like they didn't get a shake in the pan before going in the oven to me; room for improvement.
I know my mum reads these so I'd like to say thanks to both her and my dad for these roasts, and the letting me sleep the booze off, both fully appreciated.
Generic roast pic 3 was going to be here, but I felt we needed to see some proper roasties after that last pic - just look at them, things of beauty. We don't have these for you because some things you need to make yourself. Roasties are sacred.
Steven - "You two are the worst. Best ones are after freezing cold Sunday morning football. Come home, hot shower, dressing gown on, straight to the table. Don't wear clothes for the rest of the day".
Insert artist's impression of Steven here...
And the fact that I'm still jonesing for a roast even with that lovely mental image of Steven in my head shows us all how wonderful roasts really are.
Anyway, on to the new range! We have it split into Signature Roasting Joints, Sides, Desserts, and some Mix 'n' Match Meal Packs (just veggies, veggies and other sides, and the whole weekend roast versions). So let's have a look at what the winter weekends have in store for you...
We have a bit of everything in here, from our Great British Pork joints, to a variety of ready stuffed and rolled meats, and finally a nice bit of Australian Beef and Lamb.
First up, our Great British Pork Roasting Joints - Loin on the left, Belly on the right. We've had these bad boys in our range for a while now, and they're as welcome as ever. Great quality meat, with plenty of delicious fat for turning into the best crackling. If you've not tried one of these guys yet then now you have less excuse than ever.
Now onto all the new stuff, my mouth's already watering.
Brand new to us are these three great stuffed and rolled joints or roulades (posh speak for stuffed and rolled). In the middle we have what we think is one of the most underrated cuts of meat in the world, Lamb's Belly, wrapped around a delicious Apricot & Rosemary Sausage Meat Stuffing. On the left the equally delicious Raisin, Clove, & Orange Sausage Meat Stuffed Duck Breast, treat this one right in a nice low & slow oven and it'll treat you right back with some beautifull crispy skin on your plate (or in your mouth before it even reaches the plate if you're anything like me and my sister). And on the right is our old friend the British Pork Belly cast in a new light, with a classic Sage & Apple Sausage Meat Stuffing. All three are guranteed to elevate any Sunday dinner to the next level!
And now...the Aussie meat goodness.
Working from the left to the right we have our Grain-Fed Topside, Veal Topside, Wagyu Topside, and our Frenched Rack of Lamb. We've gone with Topside for our beef joints as we believe its one of the best cuts there is for a roast dinner. A lean cut that benefits from a nice slow cook, for a melt in your mouth finish that will kick those remaining hangover cobwebs into the long grass. And with Grain-Fed, Wagyu, and Veal versions there's something for all tastes and all pockets in there. Finally, the succulent Rack of Lamb, I had one of these on the barbecue in the summer, blimey, so good. Highly recommended. Delicate, and full of flavour, a rack always looks impressive when you're dishing up.
As important as the meat is to a good Sunday dinner, the sides are what really makes or breaks a proper roast. Lucky for you we've got that covered for you as well! All of them just needing a warming through to be ready for you to serve up a feast fit for when your parents actually finally get round to visiting you here, you've been in China eight years now and not one visit.
...and every pack gets some Yorkshires thrown in. Altogether, enough to feed a whole family.
This would always be pudding/pud in my family, never dessert, but the terminology can be fairly confusing for those born outside of the UK or Ireland. Yes a Yorkshire is a pudding, yes a haggis is a pudding, treacle sponge is a pudding, a yoghurt is a pudding...makes perfect sense to me...do keep up.