We don't really do whimsy at Turner & George but now that the sun is beginning to dip a little earlier in the day - spreading long shadows and casting a deep, amber glow across slate rooftops and over newly ploughed fields - we can't help but feel a warm, fuzzy glow in our tummies. For that means autumn is finally here and we can totes start thinking about getting our 'Hygge' on. Or whatever is the latest buzzword is.
('Lagom' is the next big thing, apparently. And no doubt next year it will be 'Hokkåsen' - which is a very comfy mattress from IKEA.)
Anyway, the main thing, is that the mighty Sunday roast dinner really does come into play at this time of year, with all the trimmings and accompaniments.
Finally, potatoes and parsnips, roasted in beef dripping, are back on the agenda. Sides such as Mead-braised carrots with shallots, mustard greens and cauliflower drenched in melted Ogleshield - all Richard H. Turner favourites - become acceptable. Lest we forget that huge, billowing Yorkshire puddings can also now make an appearance. Along with rivers and rivers of bone marrow gravy.
The main event, of course, should always be the meat and when it comes to roasting joints, you will always be in safe hands at T&G. Be it rib roasts, legs of lamb or Herb Fed free range chicken, we've got it covered.
Below is a selection of some joints that are slightly off the beaten track and if you are looking to cook something a bit different, they won't disappoint.
Give them a go.
PS You did guess that warm, fuzzy feeling in our stomachs was hunger, right?
As mentioned before, we often champion the rib roast as the go to for a special Sunday centrepiece but it is always worth thinking about this joint cut from the sirloin - especially if you are catering for people who like their beef on the rarer side. The bone, as always, acts as a conduit for extra flavour, helps the heat from your oven get to work straight away and acts as a fine trivet, to keep the joint standing upright. Which in turns makes more space to scatter all those potatoes around in the tray and soak up the fat as it renders down.
Rolled topside has been the cornerstone of many roasts for many years now but for extra bite, rolled rump is hard to beat. In the words of Mr Richard H. Turner: 'Sure, it has a bit of chew but only true aficionados of beef go for rump.' That said, due to our aging process and the subsequent breaking and softening of muscle fibres, it can be surprisingly succulent. So long as you aim for medium-rare and rest properly. Given that we are heading for cooler months, low and slow is also an excellent way forward.
A certain degree of theatricality should lend itself when it comes to carving up at the dinner table and so long as your knife is sharp, nothing is better than slicing through this joint, hearing that crackling crunch and throwing a chop down on someone's plate. With all the aplomb of say Henry VIII, holding court at Hampton...er Court. Sat on a bed of sliced onion, carrot and celery - with some sprigs of thyme and dry cider poured over to fill in the gaps - will bring everything together quite nicely. And it will give you some nice gravy too.
Legs and shoulders of lamb are often seen as formidable joints to serve up for large groups of people - and rightly so. But for smaller, fuss-free gatherings as the weekend, rolled saddle of lamb is particularly well suited, as it cooks fast and is supremely tender. The other joy comes in the shape of stuffing and then re-tying. Just mix some sausage meat with chopped mint, lemon zest and garlic for all year round touch. Or if you are looking for an autumnal vibe, try wild mushrooms with walnuts and woody herbs and serve with a Port gravy.