After the guest list, next up for consideration for the Vicarage Sunday lunch is the menu. Our Sunday lunches have a few criteria to meet:
- Cheap, otherwise the Vicar’s stipend would be sorely stretched. This means fancy organic meat and any red meat not on special offer is usually off the menu.
- Acceptable for consumption by all the guests. This is why I tend to stick to pretty traditional roasts. We don’t live in an area where we can cook our beef raw or serve the lamb with a fancy salsa verde. And since I cooked roast pork for some dear friends in our last parish and only discovered on serving that one of them couldn’t abide it, I ALWAYS check whether there is anything that people won’t consume. I’ve been surprised by people’s dietary restrictions.
- Possible to cook on the oven timer, or otherwise be worked around our absence at church between about 10.00am and 12.30pm. And we want to eat by 2.30pm at the latest, otherwise the Vicar has indigestion at the Evening Service and the children have consumed so many snacks that they don’t eat the lovely meal I’ve just slaved over.
- I like if possible to make desserts the day before, or have a dessert that’s really speedy to make on a Sunday. There’s enough stress in the Vicarage on a Sunday morning without having to whip cream.
- A few good leftovers always makes a good meal perfect.