It has defined British cooking for more than 500 years.
But the traditional Sunday roast is under threat, with amateur cooks across the country admitting they are now swapping gravy for tomato ketchup.
Purists will also be horrified to learn that roast parsnips are giving way to chips, and roast beef is being ditched in favour of sausages.
The Sunday roast is one of Britain’s most traditional meals, but new research suggests the way people eat it today bears little resemblance to how we think of the dish
The once-classic dish is now a mix-and-match affair that is almost unrecognisable, according to research for Asda.
One in five adults (18 per cent) admit to dousing their dinner in tomato ketchup and two thirds (66 per cent) substitute roast potatoes for mash.
Nearly half (41 per cent) say sweetcorn is one of their favourite sides, and over a third (38 per cent) reveal sausages is their meat of choice.
Other unconventional accompaniments include mushy peas (22 per cent), baked beans (10 per cent) and pickled onions (10 per cent).
When it comes to eating and preparing roast dinners, one in five Brits consider themselves to be ‘experimental’.
Always a bone of contention, three quarters of Brits (74 per cent) believe that Yorkshire pudding should be enjoyed freely with all types of meat, raising the eyebrows of their ‘traditionalist’ counterparts who argue that it should only be eaten with beef.
Sausages are being used instead of roast meats, baked beans are replacing peas, and ketchup is taking the place of gravy, a study for Asda showed
A further third (33 per cent) think that mint sauce should be enjoyed plentifully with all meat – not just lamb.
And it’s not just how we eat our roasts, when we eat them is also challenging culinary conventions.
The roast dinner is no longer a tradition reserved for Sunday lunch – one in five (20 per cent) admit they tuck into a roast dinner any day of the week, with a further one in ten (10 per cent) revealing they even it for breakfast.
An Asda spokesperson said: ‘Our tastes have clearly evolved when it comes to the classic roast dinner and we’re becoming more liberated and adventurous with what we put on our plates.
‘We don’t think there’s a right or wrong way to create the perfect dinner, and we encourage people to push the boundaries and give it their own special twist.’