Growing up every weekend my mum would cook a roast for dinner. It was often the highlight of Sunday after a day spent in the garden pulling weeds or playing sport.
The Sunday roast was an opportunity to sit down as a family and talk about the weeks' events and generally re-connect.
As well as a roast with all the trimmings, Mum would prepare dessert - often a bread and butter pudding or rice pudding. I remember those weekends fondly and would love to share those times again.
Bruschetta with assorted finger foods such as deli meat and cheeses (yes we eat our cheese first in Oz!)
Roast lamb or pork or chicken - seasoned with fresh herbs and garlic
Roast vegetables (potatoes, sweet potatoes, onion, carrot, squash if in season)
Depending on Simon's preference I will often do a potato bake
Steamed Seasonal Greens served in a herb butter (beans/brussel sprouts/peas/broccolini)
Tomato and onion tart
Rice pudding or bread and butter pudding or trifle (trifle is a spirit soaked sponge cake layered with jelly and seasonal fruit, custard and cream)
New Zealand/Australian wine - red (either Oyster Bay Merlot or Montana Cab Sav or Devil's Staircase Pinot Noir) and white (Giesen Sauvignon Blanc/Devil's Lair Fifth Leg), together with a sweet and sticky dessert wine.