Food | STYLE
If you fancy trying a different Sunday dish or venue, or love having the family round and cooking your own roast, you are spoilt for choice on the Island. Here are some Sunday alternatives and suppliers of the finest meats to get your mouth watering
Graham at W.W.Woodfords and Son in Bembridge suggests spare rib of pork, which is part of the shoulder. Bring the meat up to room temperature for around 90 minutes before cooking. Then place in a pan with water covering the bottom, cover the meat with foil and cook at around 220 degrees for 10 minutes before dropping down to 160-170 degrees for a further 90 minutes. Check juices are clear and take off foil before turning up the temperature for 5 minutes to make the crackl ing crispy. Pork bel ly is another great value choice, and you can cook this in the same way.
01983 872717 Open Monday-Saturday, 8.30am-5pm
In Italy, one of the most typical traditional dishes for fami l ies to gather around the table and enjoy on a Sunday is Lasagna Di Bologna. At Ristorante Michelangelo’s in Ryde you can gather your own friends and fami ly to indulge in this del icious Sunday alternative. Layers of fresh egg pasta sheets and Bolognese meat sauce are held together by a velvety creamy béchamel , which crisps on top as it bakes through. The real magic happens when you bring the Lasagne to the table - the very nature of the dish celebrates a sense of sharing, community and love.
01983 811966 Serving Sunday lunch from 12- 3pm, and dinner from 5-10pm
It’s well worth noting that from the 3rd November you can stop off for a Sunday roast with spectacular views at Isle of Wight Pearl. Situated right beside Chi lton Chine, you can plan a beauti fully scenic walk along the surrounding coastal cli ff tops or beach. The roasted meats are sourced local ly and change each week. Served with roast potatoes, Yorkshire pudding, a selection of vegetables and lashings of gravy, there’s always a vegetarian option and al l are gluten free. Everything is freshly prepared and smal ler appetite portions and sweet specials are also avai lable.
01983 741604 Serving Sunday lunch between 12-3pm from 3rd November
On a Sunday you can pick up the freshest local meat and vegetables at Farmer Jacks, to prepare your fami ly roast. The lamb is a particular favourite, and is suppl ied all year round by Angus Baird. He has been farming his sheep local ly for 30 years, and the animals graze on grass at Godshi ll and Wroxal l downs. Farmer Jacks prepares all the meat on site and there are many di fferent cuts to choose from.
01983 527530 Open 10am-5pm on Sunday, and 9am-6pm Monday-Saturday
September and October 2019
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