I have grown up with a Sunday roast and still in my adult years cook one on a sunday?
I always take some left overs into work for my self on a Monday and am shocked how many people don't cook one on a sunday, due to many reasons just interested if it's a dying out tradition on a sunday?

Always, abso-bloody-lutely, never fail no matter where we are.

Got Roast beef today, with 'proper' gravy, non of ya poncy 'jue'. Looking forward to bubble n squeak on monday with baked potato mash.

The Child Has Grown,
The Dream Is Gone, And,
I Have Become,
Comfortably Numb.

I like a nut roast, I use ginger and sage, all the trimmings, roasties yorks pud etc, very nice if you use ground cashews. And pray tell what is this babble and squawk (sic) that members of the cock-a-knee fraterniy consume on mornday mornings? Perhaps Willo cud enlighten, though he may not condescend to such culinary vulgarity.

Fried up left over vegetables - if you were lucky there were left over bits of roast spud involved; if not it was mostly cabbage & sprouts.
Any leftover meat used to go into the mincer (clamped to the kitchen table) with some bread and get made into rissoles.

You need to put the foot down mate. Start with cooking a roast on Sunday for yourself. If she doesn't like it, she can lump it.

Patrick Viera's
Red and Blue Army!

He decked a bin dipper - respect.

We have two working adults in the house, and no kids, so a roast does seem to be an awful lot of effort, just for two.
A roast seems to take up the whole day with shopping, then prepping, cooking and finally the sit down meal,....then cleaning up. Left us tired for the Monday. So we then started having a roast on a Saturday, and because there is only two of us, then we can use the leftovers for another roast on the Sunday.

Now the purse strings are tightening, a roast is confined to when we have guests. Also find the waistline is losing a bit by not having a roast every weekend.

And just to add, I bought my Mrs a fantastic Stanley knife from Jewsons last month. It scores pork fat brilliantly for the best crackling.

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