I was treated to a lovely Sunday roast today, the perfect comfort meal on a wintery day. However, unlike a lot of traditional english fare, a Sunday roast can infact be a pretty healthy lunch.
It combines protein, carbs and veggies and the issue of too much fat is easily addressed. Just trim the fat off your pork or beef and take the skin off your chicken or turkey, have boiled new potatoes instead of roasties (if you can bare it!) and avoid the crackling (I couldn't resist today).
If you're having pork apple sauce is also delicious but doesn't need the sugar - just stew and puree some fresh apples. A lot of shop bought gravies also have added sugar or flavourings but it's easy to make your own by thickening up the roasting juices with some corn flour.
I'm afraid I've not worked out a healthy alternative to yorkshire puds but most stuffing mixes are low-fat.
A good roast should always be served with plenty of veg. Today I had peas and braised cabbage with apple but there's a whole host of options. Aim to include a range of colours: orange: sweet potatoes, carrots, butternut squash; green: leeks, greens, spinach, peas, courgettes; purple: cabbage, cooked beetroot (no vinegar). If you don't cook your veggies to death school dinners style and add herbs, garlic or olive oil to add flavour they can be very tasty.
Huge portions and roast dinners do seem to go hand in hand. Ideally you wouldn't eat a huge mountain of food every Sunday lunch but if you are going to have big meal it's better to have it at lunchtime then dinner.
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