When I was studying in Wellington, I acquired an honorary Wellington family who would do a Sunday night dinner religiously, and it was always a highlight.
Often, it would be a roast, and it was there I learned to put anchovies with lamb and how to do really great pork crackling.
The intention of Roast Day is simply to celebrate the roast and to encourage people to get together with friends or family, or both, for a shared winter meal.
Start early so everyone can get home at a reasonable hour, and remember to leave room for pudding. It makes your weekend seem a whole lot longer and is the perfect end to the week.
What to cook? Slow-cooking meat is definitely the easiest way to go. Put it on earlier in the day and it will be ready whenever you are. With this pot-roasted beef, it can be put on earlier and left on a very low heat until you're ready.
The classic baked potato is always a hit, and so comforting, plus the sharp dressing cuts through the beef's richness.
Roast chicken is another classic. Do you carve at the table or in the kitchen? I tend to be a carve-at-the-table cook, but this definitely depends on the occasion.
Any dinner parties at my house are generally pretty casual, raucous affairs, and there's always plenty of food and wine.
As for the question of whether to serve red wine or white - I say give people what they want. Wine matches are fun, but years of waitressing have taught me you really just want to make the customer - or your guests - happy.
Open a bottle of red and a bottle of white, and have a great night.
Try out Delaney Mes' delicious recipes at bite.co.nz below
• Butterflied Lamb Leg with Warm Greens
• Beef Pot Roast with Baked Potatoes and Spiced Rocket Dressing
• Lemon and Herb Roast Chicken with Fennel and Bean Salad
