Summer Sunday Roasts

Eating fewer Sunday roasts is one of the worst things about summer according to 15 million Brits*.

The new research, from Sainsbury’s, looks into how the ever-hotter British summer is changing our eating habits and revealed the roast is the top classic British dish we’d like to eat more of this summer – as a third (32%) of Brits admit they don’t know what to cook when it is hot.

Brits are so obsessed with the roast, in fact, that over a third (37%) would still eat one even when the weather is over 30 degrees – and 14% would still eat one over 40 degrees.

Despite not wanting to part ways with the dish, over half (56%) of Brits say they eat fewer roast dinners over summer due to the warmer weather, but 43% would like to know how to give the dish a lighter twist. Some are already getting more creative, making changes including cooking it on the barbeque (23%), making a lighter gravy (15%) and even adding fruit (8%). What’s more, 52% of us think that adding roast potatoes to any type of dish can turn it into a roast, and 43% think the same about both gravy and Yorkshire puddings.

The traditional roast is so loved by Brits that 42% said that it was the highlight of their week. Over a third (34%) even said that a Sunday afternoon eating a roast around the dinner table is the only time the whole family gets together in a week, which goes some way to explain why we don’t want to give it up when it’s hot.

With 41% looking for new summer dishes to serve up this season due to a lack of inspiration, it’s no surprise that the summer Sunday roast is the latest TikTok trend to take social feeds by storm. The dish, first created by TikTok chef Poppy O’Toole using new products from the Sainsbury’s summer range, has been given a twist so Brits don’t miss out on their beloved roast dinner during the hotter months. As a result, the nation is going crazy over the new recipe, with Poppy’s followers claiming it had them drooling instantly. It’s also stirring up some debate, with one user questioning the tear-and-share Yorkshire pudding, saying ‘that Yorkshire – tear and whatnow?”.

Helping to reduce cooking costs, the TikTok-turned-TV chef has also revealed alternative ways to cook the roast recipe, with air frying and BBQing favoured by 45% over the coming months to keep bills down. Over half (57%) of Brits said they were worried about rising energy bills and are therefore looking for cooking methods and ingredients that reduce oven time, while almost half (46%) would use an air fryer to keep the temperature of the house down on a hot summer’s day.

With almost a third seeking foodie inspiration from social media (31%), alongside a tear-and-share Yorkshire pudding with dipping gravy the new trend sees Sainsbury’s Taste the Difference Pork Chops with Nduja Butter replace the traditional roast chicken or beef, whilst Taste the Difference Rainbow Chard and Green Veg Medley with a Wild Garlic & Black Pepper Dressing, topped with confit roasted Taste the Difference Tomatoes, makes the perfect alternative for classic veg. Meanwhile, the classic oil-free roasted potatoes are given a Mediterranean twist with lemon and parsley.

TikTok Chef Poppy O’Toole commented: “The traditional roast dinner is a British staple and I’m a big believer that it should be enjoyed all year round. There are so many different elements to the dish, which means there are lots of options to experiment with different flavours and ingredients. I’m delighted to have teamed up with Sainsbury’s to create this fun, summery spin on the classic Sunday roast and had a lot of fun pulling together this unique recipe.”

Claire Hughes, Sainsbury’s Director of Product and Innovation, commented: “We’re passionate about innovation at Sainsbury’s, that’s why we’re excited to have created a new way to cook up a family favourite during the summer so that the nation can enjoy their much-loved roast all year-round. We can’t wait to see what people make of it and hope it encourages everyone to get creative with traditional dishes and have a go at giving them a summer twist.”

SAINSBURY’S SUMMER SUNDAY ROAST RECIPE

Serves 4

 

Lemon roasted potatoes

Ingredients

4-6 maris piper potatoes

Juice of a lemon

1 lemon sliced

2 tsp dried oregano

2 tsp fine semolina

1 cloves of garlic, minced

50ml oil

Handful of chopped parsley

Salt and pepper

 

Method

1. Peel and quarter your spuds, place them in a pan of cold salted water and cook for 15-20
2. minutes until tender
3. Preheat the oven to 180°C
4. Place a tray in the oven with the oil
5. Drain off the spuds and leave to steam fry with a tea towel over them for 10 minutes
6. Give the spuds a toss so that they break down a little on the sides
7. Take the tray out of the oven and put the spuds in the tray. Give them a toss, cook for 30 minutes
8. In that time mix all the other ingredients together
9. Take the spuds out the oven and turn it up to 200°C
10. Pour the lemony liquid over the potatoes, add the lemon slices and give them a mix
11. Then return them to the oven for a further 30 minutes
12. Season and sprinkle with some parsley if you fancy!

 

Serving

1. For those that love the summery lemon taste you can add extra lemon zest when you serve the potatoes for a fresh flavour

 

White wine and roasted garlic dipping gravy

 

Ingredients

1 bulb of garlic

1 glass of Sauvignon Blanc

500ml-1ltr golden chicken stock

Handful of mixed fresh herbs, rosemary, thyme, parsley

2 to 3 echalion shallots finely chopped

Juices from the pork and the lemon roasted potatoes

3 tsp cornflour to help thicken

 

Method

1. Wrap the garlic in foil, season and roast with the potatoes
2. In a saucepan sauté the shallots.  When golden, deglaze with the wine and cook out the alcohol
3. When the garlic is cooked make it into a paste and add to the wine and onions
4. Cover with stock and any roasting juices from the meat and potatoes
5. Bring to the boil and add just enough corn flour to thicken into a dip consistency sauce
6. Finish with chopped herbs

 

Sainsbury’s Taste the Difference Slow-Roasted Confit Tomatoes

 

Ingredients

1kg Sainsbury’s Taste the Difference Tomato Variety Box

3 garlic cloves, thinly sliced

2 teaspoons of granulated sugar

Handful fresh thyme

250ml olive oil, plus extra

2 tbsp balsamic or sherry vinegar

1 tablespoon salt

 

Method

1. Heat oven to 160C fan
2. In a medium bowl, whisk together the oil, vinegar, salt and sugar
3. Add the tomatoes, garlic, and thyme to a baking dish. Pour the oil mixture over the tomatoes.
4. Bake, uncovered, until the tomatoes have wrinkled and softened, but have not totally burst, around 90 minutes.

 

Tear-and-share Yorkshire pudding (air fryer)

Ingredients

4 Eggs

140g Plain Flour

220ml Whole milk

Few sprigs rosemary finely chopped

Small bunch of Thyme finely chopped

Zest of 1 lemon

Seasoning

Vegetable oil or lard

 

Method

1. Mix all ingredients together and leave in the fridge for an hour
2. Get an oven proof tray that fits in your air fryer and add the fat
3. Get it in the air fryer at 190°C and preheat it
4. Once the fat is smoking hot add the Yorkshire pudding mixture and air fry for 5-8 minutes until golden and crispy then serve up as it is to tear and share

 

To cook in the oven:

1. Heat oven to 230°C /fan 210C/gas 8.
2. Heat a tray with the fat so it’s piping hot
3. Pour the batter into a jug, then remove the hot tray from the oven. Carefully and evenly pour the batter into the tray.
4. Place the tray back in the oven and leave undisturbed for 20-25 minutes until the pudding has puffed up and browned.

 

Rosemary, garlic and lemon stuffing (air fryer)

 

Ingredients

125g Old stale hard bread (no waste)

1 tbsp of rosemary finally chopped

Dried garlic

Lemon zest and juice from 1 lemon

25g Salted butter

50 ml Chicken or vegetable stock

Salt and pepper

Melted butter

Honey

1 x Egg to bind

 

Method

1. Blend bread into crumbs
2. Mix with all the dry ingredients and egg
3. Pour over hot stock and mix well. Leave to sit for 5-10 minutes
4. Roll into a sausage shape and wrap tightly in cling film and leave in the fridge for 15
5. minutes to set up
6. Then remove the cling film and get in the air fryer tray and brush with honey butter
7. Roast for 10-15 minutes at 190°C until piping hot through and golden all over
8. To serve just slice up

 

To cook in the oven, roast at 190°C for 10-15 minutes

 

Sainsbury’s Taste the Difference Pork Chops with Nduja Butter

(Includes two Pork Chops per pack)

 

Method

1. Preheat oven to 200°C/Fan 180°C/Gas 6. Remove all packaging. Preheat frying pan over a high heat. Rub each chop with 5ml of vegetable oil.
2. Pan fry chops for 1 minutes on each side, then 1 minute on the fat edge.
3. Remove from pan and place on a baking tray on the middle shelf of the oven. Cook for a further; 12 minutes, adding the butter for the last 2 minutes.
4. Remove from the oven, cover with foil and allow to rest for 2 minutes before serving. Check food is piping hot throughout, all juices run clear and no pink colour remains. All cooking appliances vary. This is a guide only.

 

Sainsbury’s Taste the Difference Summer Edition BBQ Style No Beef Brisket

(Includes two Briskets per pack)

 

Method

1. Pre heat oven to 190’C. Remove all packaging and set aside the two butter pats.
2. In a shallow frying pan with a little cooking oil lightly brown the steaks on both sides over a medium heat for 2 minutes, then transfer onto a baking tray and place in pre heated oven and cook for a further 15 minutes.
3. For the last 3 minutes of cooking place one butter onto each steak until melted. Serve!

 

Sainsbury’s Taste the Difference Rainbow Chard and Green Veg Medley with a wild garlic and black pepper dressing

 

Method

1. Remove sleeve and film, and set aside sachet.
2. Add 1 tbsp oil in a pre-heated pan.
3. Add vegetables moving about the pan fry 5-6 minutes.
4. Carefully open sachet and pour into pan, stir through vegetable mix. Serve.

ABOUT SAINSBURY’S

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