The Sunday roast is a British institution, but some of its traditional accompaniments have quietly disappeared from our plates over the years.
While roast potatoes and Yorkshire puddings remain staples, many delicious sides that once graced our grandparents' tables have fallen out of fashion. Let's rediscover these forgotten treasures that could bring new life to your weekend feasts!
1. Bubble And Squeak Cakes
Crispy on the outside, soft on the inside – these little patties made from leftover veg were once a Monday tradition after Sunday's roast. Mashed potato forms the base, with cabbage, Brussels sprouts, and carrots mixed in.
The peculiar name comes from the cooking sounds: bubbling as they fry and squeaking in the pan. They're making a hipster comeback in gastropubs, but rarely appear on home tables anymore.
2. Bread Sauce
Velvety, spiced, and utterly comforting, this medieval creation was once the crowning glory of any chicken or turkey roast.
Made by infusing milk with onion, cloves, and bay leaf, then thickened with breadcrumbs. Many younger Brits have never experienced its subtle, creamy magic. The sauce dates back to times when bread was used to thicken most sauces, before flour became the go-to thickener in modern kitchens.
3. Devilled Kidneys
Forgotten by all but the most traditional households, these spicy lamb kidneys were a protein-packed side that added punch to any roast. Cooked quickly in a mustard, Worcestershire sauce, and cayenne pepper mixture for a devilishly hot kick.
Victorian gentlemen particularly favoured them as a breakfast dish. The offal renaissance hasn't quite reached kidneys yet, despite their rich flavour and impressive nutritional profile.
4. Glazed Parsnip Rings
Sliced into perfect circles and glistening with honey or golden syrup, these sweet vegetable rings were once the highlight for many children at Sunday dinner. The caramelisation brings out parsnips' natural sweetness in a way that simple roasting doesn't achieve.
Grandmothers would carefully arrange them in overlapping patterns. Modern roast dinners tend to feature plain roasted parsnips instead, missing that special touch of nostalgic presentation.
5. Cauliflower Cheese With Crispy Bacon
While cauliflower cheese still appears occasionally, the deluxe version with crispy bacon pieces scattered on top has largely vanished. The smoky, salty crunch transformed this side into something truly special.
Old cookbooks almost always included bacon in the recipe. The combination of creamy sauce, tender cauliflower and crisp bacon created textural magic that modern, simpler versions just can't match.
6. Savory Suet Dumplings
Light as air yet richly satisfying, herb-flecked suet dumplings were once boiled alongside the roast meat's gravy. Their pillowy texture soaked up the meat juices beautifully. Sometimes they'd feature minced onion or parsley for extra flavour.
Modern health concerns about suet (beef fat) have pushed these delights off our plates, though vegetable suet versions could easily bring them back to Sunday tables.
7. Creamed Swede Purée
Silky smooth and butter-yellow, this humble root vegetable was transformed into something luxurious with the addition of cream, nutmeg and plenty of butter.
The gentle sweetness balanced perfectly with rich gravy. Often mashed with carrots for a two-tone effect. Somewhere along the way, we simplified to plain mashed potato, forgetting this velvety alternative that was once a staple on farmhouse tables across Britain.
8. Forcemeat Stuffing Balls
Not just for Christmas! These herby, breadcrumb-based spheres were served alongside roasts year-round, not just inside the bird. Flavoured with sage, onion, and sometimes liver or sausage meat. Crisp on the outside, moist within.
The name 'forcemeat' comes from the French 'farce' (to stuff), though there's nothing funny about how delicious these forgotten morsels are. Modern cooks rarely bother with these labor-intensive treats.
9. Braised Celery Hearts
Tender celery hearts slowly braised in stock until meltingly soft were once considered the height of elegance. The mild aniseed flavour complemented roast beef particularly well. Often finished with a dusting of nutmeg or parmesan. While celery now languishes as a crudité or soup base, these delicate braised hearts were once proudly served in their own dish, showing that humble vegetables could be transformed into something special.
10. Buttered Beetroot Slices
Vibrant circles of freshly cooked beetroot, served warm with melting butter rather than the vinegary pickled version we know today. The natural sweetness shines through without the acidic tang. Country kitchens would grow their own beetroot specifically for Sunday roasts.
The butter would melt, creating a glorious pink-tinged sauce that was perfect for mixing with mashed potatoes on the plate – a practice children particularly loved.
11. Devils On Horseback
These posh little morsels – prunes wrapped in bacon – were once standard fare at the Sunday table. Sweet, salty, and slightly smoky, they provided a sophisticated contrast to plainer vegetables. Sometimes stuffed with mango chutney or an almond.
Their counterpart, Angels on Horseback (bacon-wrapped oysters), was for special occasions, but Devils were Sunday regulars. Modern roasts rarely feature these delightful flavor bombs despite their simple preparation.
