I wasn’t feeling very creative today and as I was also super hungry (didn’t quite want to risk a failed dish), I went for a many a time tried and tested recipe – a traditional Sunday roast. I know, I know, it’s nothing fancy or unusual (nor is it Sunday for that matter), but a delicious meal nevertheless!
They say a guide to healthy eating is to have a plate full of food in a rainbow of colours. I’m not a huge fan of vegetables if I’m completely honest, but I do always try and add some green on the side. Here, I’ve used broccoli and cauliflower and I usually also add carrots to the mix (adds even more colour to the plate!), but we didn’t have any. By the way, I know it looks like the tin is loaded with a ton of olive oil, but it’s actually the mustard that’s mixed into the water…
I guess most of you have roasts covered, but here is my recipe just in case. The SECRET is the mustard!!!
- Place potatoes, vegetable and meat in a large roasting tin.
- Sprinkle all over with salt and oregano and cover both the potatoes and meat generously with french mustard.
- Add some stock and about 1/2 cup of extra virgin olive oil, then fill with water till most of the potatoes are covered.
- Roast in the oven for 2-3 hours at 200C.
Note: you can make the same dish with lamb or beef (the lamb/mustard combination is just heavenly) but sprinkle only the potatoes with oregano and use rosemary and garlic cloves for the meat instead.
Till next Thursday then – I promise I’ll have something more exciting for you to try!