The history of the roast dinner
Food historian Seren Charrington-Hollins has tracked the evolution of the Sunday roast from its humble beginnings of boiled beef, broad beans and cabbage 100 years ago to today's culinary tour de force.
The expert explains how the roast has become something of a centre piece to the family table, now including anything from plant-based meat to chips, salmon and even macaroni cheese.
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