Chefs share a budget Sunday roast that still feels special

Seasonal veg, clever leftovers and one pan that does most of the work.

Priya Nair
Abstract plates and warm kitchen tones
Editorial illustration · Book Leaves

Three UK chefs walked us through a Sunday roast built around supermarket specials and whatever root vegetables still look honest at the end of the week.

The method keeps meat optional, leans on beans or mushrooms for depth, and turns leftovers into Monday flatbreads. Timing tips help small kitchens avoid oven traffic jams.

Shopping list mindset

Buy herbs in pots when you can, freeze stock in muffin tins, and treat gravy as a weekly ritual rather than a packet emergency.

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