Meat-eating friends often admit that the best thing about roast dinners are in fact the ‘trimmings’ – roast potatoes, yorkshire puddings, vegetables and gravy, and the meat is just there out of habit or tradition.
I realise this is quite a mountain of food and don’t recommend that this is a daily occurrence, but if you’re entertaining family or friends and want a Sunday Lunch with wow factor, this really hits the spot. Quite possibly the best ever vegetarian Sunday Lunch!
Trio of Yorkshire Puddings
filled with garlicky Marsala mushrooms, red wine braised red onions, and balsamic roasted cherry tomatoes
Mine were shop-bought I’m afraid, but if you have the time and inclination to make your own try this recipe – you might want to make them in a 12-hole muffin tin rather than a proper yorkshire pudding tin, otherwise they will be just enormous!
Garlicky Marsala Mushrooms
Melt a knob of butter in a small frying pan and add a clove of crushed garlic and thickly sliced or quartered mushrooms (about 2 per person). Season generously with salt and pepper and cook gently for 5 minutes until juicy and then turn up the heat and add a glug of Marsala (madeira or sherry would also work well).
Red Wine Braised Red Onion
Melt a knob of butter in a small frying pan and add a thickly sliced red onion (1 onion will serve 2 people generously – the rest can go into gravy if necessary!). Season with salt and pepper, and cook on a low heat for 15 minutes until translucent. Turn up the heat and add a glug of red wine (about a tablespoon per person). Cook for a further 2-3 minutes until the wine has reduced to a sticky sauce.
Balsamic Roasted Cherry Tomatoes
In a small tin place 3 cherry tomatoes per person. Drizzle with olive oil, a splash of balsamic vinegar and sprinkle with salt. Roast for 20 minutes at about 180ºC.