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Food historian tracks evolution of the Sunday roast - all the way back to 100 years ago

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A food historian has tracked the evolution of the Sunday roast - from its humble beginnings of boiled beef, broad beans and cabbage 100 years ago, to today's culinary tour de force.Expert Seren Charrington-Hollins explains how the roast has become something of a centrepiece to the family table, and now includes anything from plant-based meat to chips, salmon and even macaroni cheese.Yorkshire puddings, beef and roast potatoes have been a constant part of the English favourite since the 1920s -.

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