Featured in our 2017 Christmas Guide
Celebrate with a contemporary version of the classic Sunday roast, courtesy of British chef Luke Thomas.
Traditionally most people in England serve turkey, not beef, for Christmas dinner. But with Christmas falling on a Sunday this year, it got us thinking about how the classic English Sunday roast would make a perfect celebratory dinner for folks on this side of the pond.
This menu isn’t just any roast beef dinner, however; it’s from Luke Thomas, a British chef who embraces traditional dishes but boosts their flavors in fresh and exciting ways. Whether at one of his restaurants or in his cookbook, Thomas likes to put a contemporary spin on the unpretentious foods he loved as a child: roast beef with Yorkshire pudding, for example; his Nan’s potatoes; and his favorite (or, as he might type it, favourite) dessert, sticky toffee pudding. You’ll find all of these dishes in this amazing menu. The rib roast gets slathered with a fresh garlic, caper, and herb dressing after it’s roasted, which adds bold, bright flavors. A hint of thyme and ample pepper perk up his popover-like Yorkshire puddings, while anchovies (shhh … no one needs to know) are the secret savory ingredient that makes his crisp roast potatoes impossible to stop eating.