Sundays are the day that all families look forward to; it means no work, lazy mornings, and a hearty roast dinner. Whether it be beef, pork, or chicken, seeing that huge roast come out the oven, all glazed and shiny is enough to make anyone's mouth water.
That is unless, of course, the cook can't cook. Roast dinners are not the easiest things to prepare. Some joints end up being tough, some are notoriously fatty, and others have the habit of being too dry. So how do you get a succulent, tender, melt in the mouth roast dinner? There are several factors you need to consider: oven temperature, cooking time, seasoning; all need to be balanced accordingly. And let's face it, not all of us can get that balance right.
If your roasts are sinewy rather than superb, but you still crave a hearty meal, then you'll have a Grape Night In at Studio Gi in Hackney. Every Sunday until 15th December they are offering a £35 Toast & Roast, in which you will be served a three-course Sunday roast, and learn how to mix and match the best meat with the best wine.
The menu changes each week, and the three course meal includes a vegetarian starter such as parsnip soup or leak tart, followed by roast of either lamb, chicken, beef, or pork. The dessert, which the chef, Chef Ricardo Prestes, calls the 'sauce' dish might be a syllabub, panna cotta, or an experimental Yorkshire pudding filled with apples and cinnamon. There are also vegetarian options, which might prove as an interesting test, when discovering which wines you prefer to go with your meal.