Kit Davis, Head Chef at The Wellington Hotel Boscastle, shows us how we can enjoy a roast dinner while staying conscious of its nutritional value.
As a chef by trade and a keen triathlete for fun, I have always been interested in the link between what we eat and a healthy body. I train for 10-15 hours a week and couldn’t do this as well as work hard in the kitchen without fuelling my ageing body in the right way.
Sunday morning is a “long bike day” for me, with a 100km ride and then into work. So here are a few tips to ensure Sunday roast dinner is the perfect opportunity to tick off the three boxes of carbohydrates, protein and vitamins.
Firstly, the carbs: Yorkshire puddings are made by weighing the eggs and adding EXACTLY the same amount of flour and milk. Whisk well and use hot trays. Don’t boil roast potatoes first so you can keep them in the oven longer to crisp up.
Secondly, the protein: a delicious joint of beef cooked however you like it but give it AT LEAST 30 minutes to rest in a warm place.
Finally, the vitamins and plenty of them: I put star anise in my red cabbage with sugar and red wine. The secret to cauliflower cheese is LOTS of cheese (I use smoked), parsnips in Boscastle honey, carrots with parsley butter. “What’s the point in over-cooking anything?”, Michelin starred chef April Bloomfield told me when I worked with her in London, and never have those words been truer than with a roast. Keep those vitamins for you, don’t lose them in the cooking.
This is how we serve Sunday lunch at The Wellington: we’re of the firm belief that food should not only be enjoyed but should also be good for you, especially a delicious Sunday roast.
www.wellingtonhotelboscastle.com