Is there anything finer?

Than a home cooked roast dinner?

One of the lovely things about having a glorious amount of spare days over the Easter break is the mood and  inclination to spend time preparing a huge roast from scratch.

The peeling, the preparing, the scoring, the baking and the carving. The timing. (My granny always joked that a roast was never hard to cook, but the timing to dish it all up, hot and crisp, was crucial....)

I like to lose myself in these simple preparations.

I have classical music on in my kitchen whilst the lovely husband gardens with children outside, and I am pottering, and it is safe and nice.

I shall lay a table later, with place mats, and napkins even.

And I shall nurture my roast potatoes (surely the very best bit of the meal?) carefully...

Pork for us, today, along with the roast spuds and some homemade apple and onion sauce. And steamed carrots, peas and corn.

Beef, lamb, pork? With gravy or without? And which veggies?

Tell me, what is YOUR favourite roast?