The British love a Sunday roast – it’s a weekly ritual that many enjoy with friends and family in the pub. Usually there’s chicken with gravy, lamb and mint sauce or beef and Yorkshire puddings. Whichever roast you choose, it always comes with roast vegetables as a side.
Since there is often leftover veg, I’ve decided to come up with a salad that celebrates this often underrated side. I’m using earthy beetroot and adding a dash of whisky to give the carrots a smoky dimension. If you can’t get hold of British Stilton, any other firm blue cheese will do.