What Goes with a Traditional British Roast Dinner?

If you're new to British food, a traditional roast dinner can look like an enormous collection of meat, vegetables, sauces and side dishes piled onto one plate.

There may be roast potatoes, stuffing, Yorkshire puddings, gravy, peas and several sauces, all competing for the remaining space.

But these accompaniments are not chosen at random.

Different meats traditionally come with different sauces. Yorkshire puddings were originally cooked in a very different way, and stuffing does not necessarily need to be stuffed inside anything.

Even British families cannot always agree on what belongs on the plate.

So, what should be served with a traditional British roast dinner?

Let's take a closer look.

What Is a British Roast Dinner?

A traditional British roast dinner usually consists of roasted meat, roast potatoes, vegetables, gravy and one or more accompaniments.

The meat might be beef, chicken or pork. Turkey is especially popular at Christmas, although it can also appear at Sunday lunch.

In Britain, lamb is another traditional choice, although it is rarely seen in the Philippines and can be extremely expensive when it is available.

The exact contents depend on the meat being served, the region of Britain and the traditions of the family preparing it.

Some people insist that Yorkshire puddings belong only with roast beef. Others serve them with every roast dinner imaginable.

Some families include mashed potato alongside roast potatoes, while others consider that an unnecessary amount of potato, as though such a thing were possible.

The one ingredient almost everyone agrees on is gravy.

Why Do Brits Eat Roast Dinner on Sundays?

The Sunday roast has strong connections with Britain’s Christian traditions.

Sunday was traditionally a day of rest and church attendance. Families could place meat in the oven before leaving for church and return home to a cooked meal.

Not every household had a suitable oven, particularly in poorer communities. In some towns and villages, families took their meat to a local baker, whose large ovens could be used after the bread had been baked.

The roast therefore became both a practical meal and an opportunity for the family to sit together.

There is no single moment when the Sunday roast was invented. It developed gradually over centuries as cooking methods, working patterns and family traditions changed.

By the eighteenth and nineteenth centuries, roast meat had become closely associated with British identity, prosperity and Sunday dining.

Roast beef became particularly symbolic of England. The connection became so strong that the French nickname for the English, les rosbifs, literally refers to roast beef.

Which Meat Is Used for a Roast Dinner?

There is no single correct meat for a British roast.

Roast beef is perhaps the most famous choice. It is traditionally served with Yorkshire pudding, horseradish sauce and rich beef gravy.

Roast chicken is one of the most practical options in the Philippines. It is commonly accompanied by sage and onion stuffing, chicken gravy and sometimes cranberry sauce.

Roast pork is another easy choice and is traditionally served with apple sauce, stuffing, gravy and crisp crackling.

Turkey is closely associated with Christmas dinner and is usually served with sage and onion stuffing, cranberry sauce and plenty of gravy.

In Britain, roast lamb is traditionally served with mint sauce. However, lamb is uncommon in the Philippines, so it is unlikely to be a practical choice for most local households.

These pairings are traditions rather than laws.

Nobody from the British Roast Dinner Police will arrive if cranberry sauce touches a piece of chicken or Yorkshire pudding appears beside pork.

However, the traditional combinations developed because the flavours balance one another.

Horseradish cuts through rich beef, apple sauce adds sweetness and acidity to pork, while cranberry sauce provides a sharp contrast to chicken and turkey.

Why Is Yorkshire Pudding Served with Roast Beef?

Yorkshire pudding is made from a simple batter of flour, eggs and milk, but its history is more interesting than its ingredients suggest.

It was originally known as dripping pudding.

Instead of being cooked separately, the batter was placed underneath meat roasting over a fire.

Fat and juices dripping from the meat fell into the batter, adding flavour while making use of something far too valuable to waste.

A recipe for dripping pudding appeared in print during the eighteenth century. The name Yorkshire pudding was later popularised by the cookery writer Hannah Glasse.

Yorkshire pudding was also sometimes served before the meat rather than beside it.

A generous portion filled with gravy helped satisfy hungry diners before the more expensive meat arrived. This allowed a smaller joint of meat to feed more people.

Today, Yorkshire puddings are normally served on the same plate as the roast.

Although beef remains the traditional partner, many British households happily serve them with chicken, pork, turkey or anything else that produces enough gravy.

Why Is Gravy So Important?

Gravy is what brings the entire roast dinner together.

Traditionally, it was made using the juices and browned pieces left in the roasting pan.

Flour or another thickener was added, followed by stock or water, creating a savoury sauce containing the flavour of the roasted meat.

A good gravy adds moisture and flavour without turning the entire dinner into soup.

Making gravy from roasting juices takes time and depends on having enough juices available. Gravy powder and gravy granules made the process much quicker and more reliable.

Bisto became one of Britain’s best known gravy brands, but supermarket alternatives are also common in British kitchens.

For an everyday all purpose option, Bisto Favourite Gravy Granules can be prepared in seconds and used with several different roast meats.

For roast beef, Bisto Best Beef Gravy Granules provide a richer, meatier flavour.

Chicken can be served with Tesco Chicken Gravy Granules, while Tesco Onion Gravy Granules also work well with beef, pork, sausages and mashed potato.

Gravy granules do not have to replace the roasting juices completely. Many British cooks add a little of the pan juices to prepared gravy for extra flavour.

What Is Stuffing?

The name makes stuffing sound as though it must be cooked inside a chicken or turkey.

That is not always the case.

Stuffing is a seasoned mixture traditionally used to fill poultry or accompany roasted meat.

British stuffing commonly contains breadcrumbs, herbs, onion and seasoning.

Sage and onion is perhaps the best known British variety.

Many families now cook stuffing separately in a baking dish or roll it into small stuffing balls.

Cooking it separately creates a crisp outside, which is often the part everyone wants.

Packet stuffing mixes became popular because they provide the familiar flavour without requiring breadcrumbs, herbs and onions to be prepared individually.

Paxo Sage and Onion Stuffing Mix is probably the most recognisable example and has become a familiar part of British roast dinners.

Sage and onion stuffing works particularly well with chicken, turkey and pork.

It can also be used in sandwiches or served alongside leftovers the following day.

Why Is Horseradish Served with Beef?

Horseradish sauce is made from the grated root of the horseradish plant.

It has a sharp heat that travels through the nose in a similar way to mustard or wasabi, although creamy horseradish sauces are usually milder than freshly grated root.

Roast beef is rich and savoury, while horseradish is sharp and fiery.

The contrast prevents the meal from feeling too heavy.

Horseradish has been eaten in Britain for centuries, although it was once valued for medicinal purposes as well as cooking.

By the eighteenth century, it had become firmly associated with roast beef.

A small spoonful of Tesco Horseradish Sauce beside the meat is usually enough.

Covering the entire plate may lead to an unexpectedly energetic Sunday lunch.

Where Does Cranberry Sauce Belong?

Cranberry sauce is most strongly associated with roast turkey and Christmas dinner.

Its mixture of sweetness and tartness balances poultry, stuffing and gravy.

It can also be served with roast chicken.

Although cranberries are more closely associated with North America, cranberry sauce has become firmly established on British Christmas tables.

It is also useful after the main meal.

Turkey, stuffing and cranberry sauce make an excellent sandwich, which is one reason many British families deliberately cook more food than they need at Christmas.

Tesco Cranberry Sauce can be served with roast poultry or used in sandwiches with cold chicken, turkey and stuffing.

Does English Mustard Belong on a Roast?

English mustard is traditionally served with roast beef, ham and other meats.

Unlike many mild yellow mustards, English mustard has a strong heat that can catch new customers by surprise.

A small amount adds sharpness without overpowering the meat.

Horseradish may be the more familiar sauce for roast beef, but mustard is also a common sight beside it.

Some people use one, some use the other, and determined diners use both.

Colman’s Original English Mustard is Britain’s best known version and should be approached with considerably more caution than an ordinary burger mustard.

Wholegrain mustard is milder and has a textured consistency, making it useful with roast pork, sausages and ham.

What About Mint Sauce?

Mint sauce is traditionally served with roast lamb in Britain.

It is usually made from chopped mint, vinegar and a little sugar.

The sharpness of the vinegar and freshness of the mint help balance the rich flavour of lamb.

However, lamb is very difficult to find in the Philippines and is often expensive when available.

Mint sauce may therefore not be one of the most practical roast dinner accompaniments locally.

It remains worth knowing about because lamb and mint sauce is one of Britain’s best known traditional food pairings.

Which Vegetables Belong on the Plate?

Common roast dinner vegetables include carrots, peas, green beans, cabbage, broccoli, cauliflower and parsnips.

They may be boiled, steamed or roasted.

Peas are especially common because they are quick to prepare and add colour and sweetness to the plate.

British garden peas make a simple and traditional vegetable side.

Petit pois are younger, smaller and usually sweeter than standard garden peas.

Carrots are another regular addition and may be boiled, roasted or glazed with a little butter.

Parsnips are very traditional in Britain, particularly at Christmas, although they may be difficult to find in the Philippines.

Cauliflower cheese is one of the more controversial additions.

Some people regard it as an essential part of a roast, particularly with beef. Others believe cheese sauce has no business being anywhere near gravy.

Both sides are unlikely to change their minds.

What About the Potatoes?

Roast potatoes are essential.

They should ideally be crisp and golden on the outside while remaining soft and fluffy inside.

Many cooks briefly boil the potatoes before roasting them in hot oil or fat.

Roughening their surfaces after boiling creates more edges, which become crisp in the oven.

Some British families also serve mashed potato, particularly with chicken or beef.

Serving roast and mashed potatoes together may appear excessive, but the two perform different jobs.

Roast potatoes provide crunch, while mashed potato absorbs gravy.

That is the official defence, and it is a strong one.

Is There One Correct British Roast Dinner?

No.

A British roast dinner is built from traditions, but those traditions vary between regions and families.

A typical plate might include:

Roast beef with Yorkshire pudding, horseradish sauce and beef gravy.

Roast chicken with sage and onion stuffing, chicken gravy and cranberry sauce.

Roast pork with stuffing, gravy, apple sauce and crackling.

Turkey with stuffing, cranberry sauce, roast potatoes and turkey gravy.

In Britain, roast lamb may be served with mint sauce, although this is unlikely to be practical for most households in the Philippines.

What matters most is the balance between roasted meat, crisp potatoes, vegetables, accompaniments and plenty of gravy.

The arguments over the details are part of the tradition.

Can You Make a British Roast Dinner in the Philippines?

Absolutely.

Chicken, pork and beef are all widely available in the Philippines and can be used to create a proper British style roast.

Potatoes and most common vegetables can also be bought locally.

The ingredients that are harder to find are usually the traditional British accompaniments.

Gravy granules make it easy to prepare familiar British gravy without relying entirely on roasting juices.

Sage and onion stuffing provides the traditional flavour served with chicken, turkey and pork.

Horseradish sauce, cranberry sauce and English mustard allow different meats to be paired with their classic accompaniments.

A British roast can also be adapted to local tastes.

Rice can be served alongside or instead of potatoes, especially when there is plenty of gravy.

It may not satisfy every British traditionalist, but it will still taste good.

Want to Create Your Own British Roast Dinner?

Most of the fresh ingredients for a British roast dinner, including meat, potatoes and vegetables, are readily available in the Philippines.

The traditional British accompaniments can be harder to find.

For a classic all purpose gravy, try Bisto Favourite Gravy Granules. Roast beef can be paired with Bisto Best Beef Gravy Granules, while roast chicken works well with Tesco Chicken Gravy Granules.

Add Paxo Sage and Onion Stuffing to chicken, pork or turkey.

For the traditional sauces, serve Tesco Horseradish Sauce or Colman’s English Mustard with beef, and Tesco Cranberry Sauce with chicken or turkey.

A tin of British garden peas also provides an easy vegetable side.

Buy British PH imports British roast dinner ingredients from the UK and delivers them to customers across the Philippines.

Availability changes between shipments, so check each product page for current stock.

You do not need every traditional accompaniment to make a good roast.

Choose the meat, prepare crisp potatoes and vegetables, add a suitable sauce and make more gravy than you think you will need.

You will probably use all of it.

Final Thoughts

A traditional British roast dinner is not simply roasted meat with a few vegetables.

It is a collection of food traditions built over generations.

Yorkshire pudding began as a practical way to catch valuable meat drippings.

Different sauces developed as partners for different meats.

Stuffing escaped from inside the bird and became a side dish in its own right.

Even gravy granules have earned a permanent place in British cupboards by making one of the meal’s most important parts quicker and easier.

There may never be complete agreement over cauliflower cheese, mashed potato or whether Yorkshire puddings belong with chicken.

But place roasted meat, crisp potatoes, vegetables and generous amounts of gravy on the table, and most Brits will recognise it immediately.

That is a proper roast dinner.