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Beef, lamb, pork or chicken, the traditional Sunday roast is one of the great joys of our national menu, yet fewer and fewer of us are cooking it at home. Clare English talks to food writer Christopher Trotter and Chef Barry Bryson about whether the Sunday roast has had its day. Also, how would you feel about turning up at a restaurant and being told that there's no choice on the menu? Would it intrigue you or would you turn away? Food innovator Simon Preston speaks to Clare about one of the latest trends to arrive in Scottish restaurants.