Nothing beats a roast, but you know we love our little twists so we’ve worked with one of our favourites, the condiment kings and queens at Tracklements to add a little zing to our Sunday lunch. We’ve got four (yes four!) recipes that will take your roasts to the next level… Just add these to your usual roast, they work beautifully with beef, chicken, veggie options…. you name it!

Check out Tracklements incredible range of delectable condiments and order online here.

Mustard Cauliflower Cheese Croquettes

Makes 24 (serves 6-8)

Ingredients 

1 large cauliflower
250g unsalted butter
4 eggs
100g plain flour
200g Panko breadcrumbs

For the filling
50g butter
100g plain flour
350ml whole milk
50g cream cheese
150g mature cheddar cheese grated
150g red leicester cheese grated
2tbsp Tracklements Tewksbury Hot Mustard

Instructions

Melt the butter and whisk in the flour, cook out on a low heat for 5 mins, stirring all the time. Add the milk, constantly stirring, add the cheeses, mustard and cook until melted and lovely and glossy but fairly stiff.

Cut the Cauliflower into small florets, and roast with the unsalted butter at 220 degrees for 20 minutes until they and are cooked but with bite. Set aside. Once cool enough combine with the cheese sauce, season and pour into a container and  place in the fridge for a minimum of two hours or overnight.

Once set, scope out a heaped dessert spoonful of mixture, roll into golf ball sized balls. Coat in flour, then in egg and finally in the panko. repeat with all the mixture, (it also freezes very well if you want to make ahead). Deep fry at 180 degrees for 2/3 minutes until golden brown, drain on kitchen paper and keep warm in a low oven. 

Honey Mustard Carrots

Serves 6

Ingredients

300g Chantenay Carrots, topped and halved lengthwise
1 tbsp Tracklements Spiced Honey Mustard
120ml water
30g unsalted butter

Instructions

In a large saucepan on a medium heat, add the water, mustard and butter and bring to the boil, add the carrots and lower to a simmer. Cover and cook for 10 minutes, remove the lid and turn up the heat, reduce the liquid for 10 minutes until the carrots have a lovely buttery, mustardy, honey glaze, season with salt and keep warm.

Horseradish Yorkshire Puddings

Makes 12

Ingredients

140g plain flour
½ tsp salt
4 medium eggs
200ml whole milk
2 tbsp Tracklements Creamed Horseradish
Vegetable Oil

Instructions

Place the flour into a large mixing bowl and whisk in 4 eggs until smooth. Continually whisking, gradually add the milk. Once incorporated add the horseradish and salt and carry on beating until smooth. Pour the batter into a jug, and leave at room temperature for at least 2 hours.

Preheat the oven to 230 degrees. Drizzle a little vegetable oil evenly into a 12-hole non-stick muffin tin and place in the oven until the oil is starting to smoke. Carefully and evenly pour the batter into the holes, bake for 15 - 20 minutes until the puddings are risen and golden.

Zingy Rosemary Gravy

Serves 6

Ingredients

1 tbsp plain flour
300ml red wine
500ml beef stock
1 tbsp Tracklements Zingy Rosemary Jelly
Roasting tin used for cooking beef or lamb

Instructions

Put the roasting tin on the hob, sprinkle in the flour and stir everything well, scrapping all the goodness from the tin. Add the wine and let bubble away for five minutes until reduced. Pour in the beef stock and rosemary Jelly and simmer until reduced and you have a lovely pouring consistency. Strain into a jug to serve.

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