It’s summer, but I still want a Sunday roast. How can I make it lighter?
Jenny, Cambridge
The first port of call, Jenny, is to reassess your roast’s entourage. “Bringing in lighter sides is the answer,” says Tom Harris, chef and co-owner, alongside Jon Rotheram, of the Marksman pub in east London. “Maybe lose the sauces and gravies; we tend to move more towards condiments, too, which means lots of herb aïolis and the like.” That’s not to say you have to do away with gravy altogether. Rotheram suggests adding chicken gravy to dressings (with vinegar or creme fraiche): “That works really well with little gems, as does beef gravy with a vegetable tumbled salad.”
