The classic British Sunday roast is a cherished tradition, but while roast potatoes, Yorkshire puddings, and gravy dominate the plate, many traditional sides have slipped out of everyday use. This list uncovers 11 forgotten Sunday roast accompaniments that deserve a comeback for those looking to add authentic, nostalgic, or simply delicious variety to their roast dinners.
1. Cauliflower Cheese
Cauliflower cheese is a rich, creamy dish made by steaming cauliflower florets and smothering them in a béchamel sauce with mature Cheddar cheese, then baked until bubbling and golden. Popular in mid-20th century Britain, it offers a comforting, indulgent vegetable side that contrasts beautifully with the meat’s savoury intensity and the roast’s crisp textures.
2. Braised Red Cabbage
This tangy, slightly sweet side involves slow-cooking shredded red cabbage with apples, vinegar, and warming spices like cloves or bay leaves. It adds vibrant colour and a sharp counterpoint to fatty meats like pork or goose, making it a classic pairing that’s sadly less common on modern Sunday menus.
3. Bubble and Squeak
Bubble and squeak is a thrifty yet tasty dish of leftover mashed potatoes and cabbage, pan-fried until crisp and golden. Traditionally served the day after roast dinner, this side brings a delightful crunch and a hint of caramelised flavour, perfect for extending the enjoyment of Sunday’s feast into Monday.
4. Parsnip Purée
Instead of roasting, parsnips can be boiled and blended into a smooth purée with butter and cream. This velvety alternative offers a sweet, earthy flavour that complements robust meats like beef or lamb, and its silky texture brings elegance to the plate.
5. Bread Sauce
Bread sauce is a traditional English condiment made by simmering milk with onion, cloves, and bay leaf, then thickening it with finely grated white bread crumbs. It’s a subtle, creamy sauce that pairs especially well with roast chicken or turkey, adding moisture and gentle seasoning without overpowering the meat.
6. Pease Pudding
Pease pudding is a savoury spread or side made from boiled yellow split peas, mashed with butter and seasoning. Originating from northern England, it brings a hearty, slightly nutty flavour and smooth texture, often served alongside ham or pork roasts for a regional twist.
7. Roast Parsnips with Honey and Thyme
While roast parsnips are common, glazing them with honey and fresh thyme adds a caramelised sweetness and herbaceous depth that elevates this humble root vegetable. This side perfectly balances sweet and savoury notes, pairing well with richer meats like lamb or beef.
8. Redcurrant Jelly
Redcurrant jelly is a classic fruity condiment traditionally served with lamb or game. Its sharp, slightly tart sweetness cuts through the richness of the meat and adds a jewel-like colour to the plate, making it both a flavour and visual enhancer.
9. Creamed Spinach
Less common than simple steamed greens, creamed spinach involves wilting fresh spinach and stirring it into a béchamel or cream sauce seasoned with nutmeg. This luscious side adds a gentle bitterness and richness that contrasts well with roasted beef or pork.
10. Minted New Potatoes
New potatoes boiled until tender and tossed with butter and fresh mint were once a staple side, especially with lamb roasts. The mint’s refreshing brightness lifts the earthy potatoes, providing a light, fragrant accompaniment that’s often overlooked today.
11. Horseradish Sauce
Horseradish sauce, typically made by mixing grated horseradish root with cream or mayonnaise, is a pungent, spicy condiment that cuts through fatty roast beef. Its sharp heat enlivens the palate and adds a traditional British kick that many modern dinners omit.
How to Choose
When selecting sides for your Sunday roast, consider the main meat and the balance of flavours and textures. Rich meats like beef and lamb pair well with sharp or creamy sides such as horseradish sauce, creamed spinach, or bread sauce to cut through the fat. Pork benefits from sweeter or tangier accompaniments like braised red cabbage or redcurrant jelly, while chicken or turkey are complemented by subtler, creamy sides like cauliflower cheese or bread sauce. Also, think about variety on the plate—combining crunchy, creamy, sweet, and savory elements creates a more satisfying meal. Finally, factor in preparation time and leftovers; dishes like bubble and squeak are perfect for extending the roast beyond Sunday.
Frequently Asked Questions
Q: Can I prepare these sides ahead of time?
Many sides like cauliflower cheese, braised red cabbage, and pease pudding can be made a day ahead and reheated, making Sunday dinner less stressful.
Q: Are these sides suitable for vegetarians?
Most sides listed are vegetarian-friendly, but bread sauce traditionally uses milk and butter; check for any meat-based stocks or additives in recipes.
Q: How do I store leftovers safely?
Refrigerate leftovers within two hours of cooking in airtight containers and consume within 3-4 days. Reheat thoroughly to 75°C (167°F) before eating.
Q: What’s the best way to make bread sauce?
Simmer milk with an onion studded with cloves and bay leaf, then strain and stir in fresh breadcrumbs until thickened. Season with salt, pepper, and a pinch of nutmeg for depth.
Q: Can I substitute ingredients in traditional recipes?
Yes, substitutions like using gluten-free bread for bread sauce or plant-based cream in cauliflower cheese can accommodate dietary needs without losing traditional flavours.
Final Thoughts
Rediscovering these forgotten Sunday roast sides can transform your meal from the familiar into something special and nostalgic. Each side brings unique textures and flavours that complement the roast’s rich meats and classic staples. Whether you’re entertaining guests or simply seeking to revive traditional British cooking at home, these sides offer delicious variety and a taste of culinary heritage worth remembering.
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