Latest news from Big Barn and our producers.
Whatever the weather we would promote a roast any time of year, a great meal for getting the family together, round the table. No phones or TV, just a great time to catch up and celebrate great food.
‘Roasts’ should never mean that vegetarians are left out. A really good roast should have plenty of veg and a caring host can easily make a separate non meat stock gravy.
The supermarket shelves are stacked with imported meat joints at lower prices. It can be tempting to buy these cheaper meats but the reality is that due to lower animal welfare standards abroad, we don’t know what kind of life the animal has had or how much water has been pumped in to the meat. If, however, you head to your local butchers you can ask about the meat you buy, whether grass fed beef, free range chicken or lamb, or even slow growing rare breeds for extra flavour.
For some of us who are lucky enough to grown your own veg the humble roast is a great way to use up your bounty from the garden. Leeks are out and are perfect in a cauliflower bake or even roasted squash to partner your golden roast potatoes. We would even recommend left over peppers with a beef or lamb joint. Just halve and stuff them with some tomatoes and a touch of basil pesto, bake for 30min at 200c and you have a perfect accompaniment to a rich joint with some mashed potatoes.
You need look no further than our local food map for producers and retailers offering everything from delicious British meat, to condiment companies making the tastiest mint sauce and mustards.
And, whatever your meat preference – lamb smothered with mint sauce, or pork with a dollop of apple sauce and a chunk of crackling, you’ll find the best meat for sale on the BigBarn marketplace.
If you have a favourite roast dinner recipe, why not share it with us? For the chance to win a prize, please video your recipe and add it to KIS (Keep it Simple) Cookery. Please have a look at existing videos here and try and keep your video less than 2 minutes long.