I love faggots!
Sunday roast was a must. Always meat, potatoes, gravy and two veggies. We’d buy a joint of meat on Saturdays - leg or loin of pork, rolled beef brisket, sirloin of beef, or shoulder or leg of lamb. Mum would prepare the meal on Sunday mornings, cutting up vegetables, par-boiling the spuds, and slowly roasting the meat as we went to Church. Joints had much more fat, and after Church, Mum would set the par-boiled spuds alongside the meat in the roasting pan, maybe with some par-boiled parsnips too, and baste them with the fat until they were crispy on the outside, and fluffy inside. The parsnips would caramelise. Veggies were Savoy cabbage, or broad beans (fava beans) , or brussels sprouts, or cauliflower. Peas of course in abundance. If we were eating beef Mum would make Yorkshire puddings, baking them in cake tins so that they were served like American popovers. But you need good hot fat to make the real thing! We didn’t have dessert. We had “afters” . Afters might be rice ...