There's nothing better than tucking into a cosy roast dinner with all the trimmings - gravy, Yorkshire Puddings, and roast potatoes - when the weather is cold.
But when the temperature starts rising, the idea of cooking such heavy food can be a bit much.
This is something that disappoints 43 percent of Brits, who recently told Sainsbury's they miss roast dinners in the summer and would love to know how to recreate a more seasonally appropriate version of the dish.
The supermarket chain has taken their words to heart and teamed up with Michelin-trained chef Poppy O'Toole, who is better known on TikTok as the 'Potato Queen', to whip up a delicious Summer Sunday Roast.
The dish, which serves four, features the store's new Taste the Difference Pork Chops with Nduja Butter (£4.50 for 2) in place of your more traditional lamb or beef, and swaps out carrots, cauliflower cheese, and parsnips for rainbow chard and a green veg medley with a wild garlic and black pepper dressing, topped with confit tomatoes.
Those who don't eat meat could also give it a go with a no beef brisket or another alternative.
Meanwhile, traditional stuffing balls are swapped in for an air fryer rosemary, garlic, and lemon version and the star of the show, the roast potatoes are also given a makeover to become lemon roasties, which Poppy claims are 'lovely, sweet, and citrusy' while also retaining 'crispiness' and being beautifully caramelised on the outside.
And to finish the whole thing off, it wouldn't be right to go without a Yorkshire Pudding - but there's a twist to this as well.
Poppy serves the roast with a giant tear and share Yorkshire Pudding that she cooks in the air fryer and adds a pot of white wine and roasted garlic gravy to dip it in.
Alongside her seasonal creation, Poppy who posts online as @poppycooks, shared some top tips for really elevating the whole experience.
Her first piece of advice was to cook the meat on a grill or BBQ, telling The Mirror: "If you have access to a grill or barbeque, consider grilling your meat instead of roasting or frying it. Grilling adds an extra level of texture as well as a smoky, charred flavour that we all associate with summer dining. The pork chops cook beautifully on the barbeque."
She went on to explain how you can make the recipe easier for yourself on the day of cooking, by using pre-prepared sides: "On a hot summer's day, you don't want to spend more time than necessary in the kitchen. Find ways to reduce cooking time, by using use pre-prepared sides."
Her other top tips include switching to the air fryer for different elements such as the stuffing, Yorkshires, and veg instead of using the oven to "keep the house cooler and reduce cooking time"
"As an added bonus, it will also save you money on your energy bills," she said.
For those who want to have a go at making the Summer Sunday Roast at home, here's a look at the full recipe:
Lemon roasted potatoes
Ingredients
4-6 Maris Piper potatoes
Juice of a lemon
1 lemon sliced
2 tsp dried oregano
2 tsp fine semolina
1 cloves of garlic, minced
50ml oil
Handful of chopped parsley
Salt and pepper
Method
Peel and quarter your spuds, place them in a pan of cold salted water and cook for 15-20 minutes until tender.
Preheat the oven to 180°C and place a tray in the oven with the oil.
Drain off the spuds and leave to steam fry with a tea towel over them for 10 minutes.
Give the spuds a toss so that they break down a little on the sides.
Take the tray out of the oven and put the spuds in the tray. Give them a toss, and cook for 30 minutes.
In that time mix all the other ingredients together.
Take the spuds out of the oven and turn it up to 200°C.
Pour the lemony liquid over the potatoes, add the lemon slices, and give them a mix.
Then return them to the oven for a further 30 minutes.
Season and sprinkle with some parsley if you fancy!
Serving
For those that love the summery lemon taste you can add extra lemon zest when you serve the potatoes for a fresh flavour.
White wine and roasted garlic dipping gravy
Ingredients
1 bulb of garlic
1 glass of Sauvignon Blanc
500ml-1ltr golden chicken stock
Handful of mixed fresh herbs, rosemary, thyme, parsley
2 to 3 echalion shallots finely chopped
Juices from the pork and the lemon-roasted potatoes
3 tsp cornflour to help thicken
Method
Wrap the garlic in foil, season, and roast with the potatoes.
In a saucepan sauté the shallots. When golden, deglaze with the wine and cook out the alcohol.
When the garlic is cooked make it into a paste and add to the wine and onions.
Cover with stock and any roasting juices from the meat and potatoes.
Bring to the boil and add just enough corn flour to thicken into a dip consistency sauce.
Finish with chopped herbs.
Slow-Roasted Confit Tomatoes
Ingredients
1kg Sainsbury's Taste the Difference Tomato Variety Box
3 garlic cloves, thinly sliced
2 teaspoons of granulated sugar
Handful fresh thyme
250ml olive oil, plus extra
2 tbsp balsamic or sherry vinegar
1 tablespoon salt
Method
Heat oven to 160C fan.
In a medium bowl, whisk together the oil, vinegar, salt, and sugar.
Add the tomatoes, garlic, and thyme to a baking dish. Pour the oil mixture over the tomatoes.
Bake, uncovered, until the tomatoes have wrinkled and softened, but have not totally burst, around 90 minutes.
Tear-and-share Yorkshire pudding (air fryer)
Ingredients
4 Eggs
140g Plain Flour
220ml Whole milk
Few sprigs of rosemary finely chopped
Small bunch of Thyme finely chopped
Zest of 1 lemon
Seasoning
Vegetable oil or lard
Method
Mix all ingredients together and leave in the fridge for an hour.
Get an oven-proof tray that fits in your air fryer and add the fat.
Get it in the air fryer at 190°C and preheat it.
Once the fat is smoking hot add the Yorkshire pudding mixture and air fry for 5-8 minutes until golden and crispy then serve up as it is to tear and share.
To cook in the oven:
Heat oven to 230°C /fan 210C/gas 8.
Heat a tray with the fat so it’s piping hot.
Pour the batter into a jug, then remove the hot tray from the oven. Carefully and evenly pour the batter into the tray.
Place the tray back in the oven and leave undisturbed for 20-25 minutes until the pudding has puffed up and browned.
Rosemary, garlic and lemon stuffing (air fryer)
Ingredients
125g Old stale hard bread (no waste)
1 tbsp of rosemary finely chopped
Dried garlic
Lemon zest and juice from 1 lemon
25g Salted butter
50 ml Chicken or vegetable stock
Salt and pepper
Melted butter
Honey
1 x Egg to bind
Method
Blend bread into crumbs
Mix with all the dry ingredients and egg.
Pour over hot stock and mix well. Leave to sit for 5-10 minutes.
Roll into a sausage shape and wrap tightly in cling film and leave in the fridge for 15 minutes to set.
Then remove the cling film and get in the air fryer tray and brush with honey butter.
Roast for 10-15 minutes at 190°C until piping hot through and golden all over.
To serve just slice up.
To cook in the oven, roast at 190°C for 10-15 minutes.
Sainsbury’s Taste the Difference Pork Chops with Nduja Butter
(Includes two Pork Chops per pack)
Method
Preheat oven to 200°C/Fan 180°C/Gas 6. Remove all packaging. Preheat frying pan over a high heat. Rub each chop with 5ml of vegetable oil.
Pan fry chops for 1 minute on each side, then 1 minute on the fat edge.
Remove from pan and place on a baking tray on the middle shelf of the oven. Cook for a further; 12 minutes, adding the butter for the last 2 minutes.
Remove from the oven, cover with foil, and allow to rest for 2 minutes before serving. Check food is piping hot throughout, all juices run clear and no pink colour remains. All cooking appliances vary. This is a guide only.
Sainsbury's Taste the Difference Rainbow Chard and Green Veg Medley with a wild garlic and black pepper dressing
Method
Remove the sleeve and film, and set aside the sachet.
Add 1 tbsp oil in a preheated pan.
Add vegetables moving about the pan and fry for 5-6 minutes.
Carefully open sachet and pour into pan, stir through vegetable mix. Serve.
Do you have a food story to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
