MENU
DORSET
Roasts are a ritual . To see that you only have to eat one , as I did , in the company of Japanese tourists . They were as baffled by gravy and apple sauce and parsnips ( page 8 ) as I was by the dishes at a traditional kaiseki restaurant in their homeland . Apparently the roast we know and love dates back to medieval times , where the serfs of the village , after serving their squire for six days a week , were rewarded with a roast oxen feast on the Sunday , as long as they had been to church and practised their pike stabbing battle techniques .
Sunday lunch still feels like a reward at the end of a working week and a comforting presence before the start of the next . So treat yourself to some of the best in the county , which we ’ re featuring in this issue starting on page 22 . You ’ ll also find some tips from the chefs involved for getting professional roast results at home .
Elsewhere we ’ re hunkering down for the end of winter and looking for the first signs of spring . We ’ ve got recipes , both healthy and indulgent , to see off the cold ( page 43 ), great places to eat out ( page 55 ), real ales that go with roasts ( page 65 ), and everything else delicious in Dorset this month . We hope you enjoy it .
Robin Alway Group Editor issue fourteen
3
Contributors
|
Nick Marshall
Nick has sampled so many roasts this month for our cover feature that if you cut him he bleeds gravy . That ’ s proper gravy mind you , not from a packet .
|
|
|
|
Two Thirsty Gardeners
Our booze specialists Rich Hood and Nick Moyle are on a health kick . Not dry January , but drinking more lovely lower alcohol ales . Cheers !
Tom East
Tom extols the virtues of the parsnip . If only he could prevent them getting mistaken for a roast potato – the ultimate disappointment .
Robin Goodlad
Photographer foodie Robin eats , shoots , and leaves . Or sometimes just writes about it in Menu . This month he resists a cheeseboard in Corfe . www . menu-dorset . co . uk