The beef: moist and tender but with some unpleasant gristly bits and cooked without a trace of pinkness. Personal choice I know, but roast beef to me is at its most glorious when rare.
The chicken: tending to dry but okay.
The pork belly: very fatty still, as if it had perhaps been roasted too quickly.
The Yorkshire pud: dry and overcooked, a shadow away from burned.
The broccoli and peas: undercooked to the point of being hard. And this from someone who loathes mushy veg and steams everything to the firm side of al dente. (Well, except cauliflower for a cauliflower cheese, naturally, as that is the only example I can think of where resistance is futile. Anyway, I digress; back to the roast.)
The roast carrots and beans: perfect - flavoursome and with just the right amount of bite.
The roast potatoes: awful, frankly. One was okay, the others were solid to the point that I felt if I tried to apply any more pressure with my knife, the whole thing would shoot sideways off my plate at great speed and probably kill a bystander.
The apple sauce: good, chunky and clove-scented.
Yours, under my own personal raincloud,
Girl About Town xx