Each to their own, Shazzie!
Yes, I was brought up with it, but have never done it regularly since leaving home at 18.
I do like the taste, but just can’t cope with all the faffing about - especially just for me. But I would find family get-togethers once a week even more of an ordeal.
Very occasionally, I do treat myself to a “proper” Sunday lunch - in fact I’ve done it twice in the past month - which is rare - must be the onset of November, making me feel as if I need a hearty dinner. But even then, I usually “cheat”, and buy everything pre-prepared from M&S. I don’t mean microwave ready meals - I mean where you do have to cook it, but everything else - trimming and chopping - has been done for you.
Last week I had gammon shanks, which were tender and very nice - there were two, so the second one did for the Monday. I ignored the “do not reheat” instruction - should be OK as long as you make sure it’s really hot - I’ve never come to grief yet by doing this. It’s hard, when you’re cooking for one, never to reheat anything that says not to, otherwise you end up with an awful lot of waste.
The week before that, I had a very small beef brisket joint. Is it a joint? I don’t think it’s got any joints. Anyway…
This was not so successful. I’ve had it before - commonly for Christmas or New Year - but somehow this time I messed up. I don’t have a dual oven, or anything fancy like that. So if two things need different temperatures, I have to split the difference, and hope for the best. It’s a fan oven, too, so I can’t even do the old high-shelf (hotter), low-shelf (cooler) trick my mother used to use, because the heat is evenly disbursed.
So to get to the end of a long story, I needed the higher temperature to crisp the potatoes, but this resulted in the meat being overdone. Very tough. Smothered it in real gravy, and ate it anyway (it was very expensive to chuck out, and what would I have eaten instead? Potatoes and veggies on their own?) But not a great success. I realise it might have been the joint, as they do vary, and I must always have had the issue with the meat and potatoes needing different temperatures, but it’s turned out OK in the past. Don’t think I did anything different this time, but who knows?
Would probably have had the brisket again for Christmas, but as it didn’t go very well, may opt for the gammon this year.