Sunday Roasts

Larissima said:

I roast meat with a good glug of wine (red, except for chicken), lots of herbs and garlic cloves. The juices from the tin are better than any gravy granules have ever tasted IMO. I am quite happy with a selection of LC vegetables (not just steamed, but mashed with cream and butter, sautéed with bacon or roasted with olive oil), and do not even think of roasties or yorkies. I do sometimes make LC stuffing (just minced pork with lots of mushrooms, herbs and spices, and some wine ) but not often, as portion control then goes through the window...

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