[I]t has long been a Northern British staple; family gathered round the table for a proper Sunday roast, plates piled high with meat, vegetables, roast potatoes and lashings of gravy. But recent research shows sitting down to a family roast is on decline. Booths wants to “Revive the Roast” and encourage families to spend more time together around the table.
Recent research conducted by the Hearth Group found that 82% of customers are having fewer roasts than they used to. Many customers view roasts as a family occasion and when family move away or sadly pass away they no longer have them. Younger families cited time pressures and a lack of knowledge on how to cook a roast dinner. A staggering 19% of people surveyed said that they rarely sat down to a family meal during the week.
But there was a glimmer of hope in the survey for the Great British Roast, 46% of people polled believe that Booths should “absolutely” Revive the Roast. 43% polled cited roast beef as their roast of choice, 24% preferred lamb and 18% wanted roast chicken.
In an increasingly carbohydrate conscious society, a staggering 81% of all respondents wanted proper roast potatoes served with their roast.
Booths is the only UK supermarket to sell only British reared beef, pork, lamb, chicken. They also support local farmers by stocking native UK breeds like Lakeland Herdwick and Salt Marsh Lamb.
Edwin Booth said, “Booths’ Revive the Roast campaign encourages families to slow down, spend time with family and friends to enjoy quality local produce. The great British roast is a British institution, but it actually has a deeper meaning. Time spent together over a meal with family and friends is important, it brings people together.”
Booths’ “Revive the Roast” campaign will feature recipes, tips and fresh ways to cook a roast dinner, including vegetarian alternatives, with family and friends, which you can find on the Booths blog at booths.co.uk, or browse the recipe section on the website.
How to Make Perfect Northern Roast Potatoes:
1 kg potatoes Maris Piper is a good variety
100 g goose fat or olive oil
Good pinch of Sea salt (we love Steenberg’s “Perfect Salt”)
Place a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to cover them. Add a pinch of salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
Drain the potatoes in a colander. Now it’s time to bash them up a bit – shake the colander back and forth a few times to fluff up the outsides. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.