Sunday Roast Takes Top Spot Despite Popularity Of Foreign Food
With a wave of patriotism surging across the UK, research has found that the traditional British roast is the nation’s favourite meal. Almost two thirds of Brits (64%) cooked one in the last week.
Fending off stiff competition from foreign rivals, three quarters (75%) of the nation prefer British cuisine to any other type of food with Italian and Indian featuring in the top three.
Despite its famed gastronomic background, food from our closest European neighbours, France, finished ninth with just 3%, according to the Knorr ‘Take Stock’ survey.
Despite being a nation of food lovers, only a third of British cooks (38%) would describe themselves as confident in the kitchen.
But when it comes to being adventurous, men are more daring with 11% seeing themselves as experimental in the kitchen, compared to just 7% of women.
Cooking programmes have driven food to become a national obsession, so much so that 65% of British cooks say that these programmes have helped them improve their cooking skills in the kitchen.
Furthermore, a third (36%) say that taste is their biggest priority when it comes to putting food on the table. 14% of people rely on failsafe methods, turning to 'tried and tested' recipes that they know the family will like.
Marco Pierre White is working with Knorr to encourage the nation to be more savvy and confident in their cooking abilities and has developed and reimagined a number of simple recipes, masterclasses and tips to help people make the perfect modern British meal.
Marco’s Top tips for the perfect roast dinner:
- Pre-heat your oven properly; give it time to get to the required temperature
- Do all peeling and chopping in advance
- When cooking a joint of meat, start by browning it in a large pan on top of the stove before putting it in the oven. This kick-starts the cooking process, getting heat into the meat
- Once the meat or bird is cooked to taste, remove it from the oven, cover it with foil to retain the heat and set it aside to rest. Resting the meat is very important as this makes the meat more juicy, tender and succulent
- While the meat or bird is resting, take it out of the tray it was cooked in and use the same tray with all the juices to make the gravy in
- Bring the rested meat or poultry to the table and carve it there. It’s always nice to have a touch of theatre for a Sunday roast
Tagged in Food And Drink