Think it's making a come back. Recent washed out Sunday bbq became Sunday roast. Rib of Aberdeen Angus (for me the best cut - the nearer the bone, the sweeter the meat), roasted vegetables - olive oil smeared baking tray full of same size pieces of red, green, yellow peppers, carrots, sweet potatoes, ordinary potatoes, red onions, parnsips - plus boiled broccoli. Rave revues from guests in 20s/early 30s. Love traditional roast potatoes, carrots and parsnips around the beef, mashed potatoes and gravy as well. Maybe in the winter.
We had Summer pud plus apple pie: bought pastry, metal pie dish, roll out pastry and lay in metal pie dish, sprinkle with ground almonds, lay sliced apples on top, add grated orange peel and brown sugar, cover with rest of pastry and paint top with beaten egg. If not cooking immediately keep in fridge. Place baking sheet in oven 20 minutes before putting pie on top of it. Cooks base so it isn't soggy, helped by the ground almonds soaking up juices.