Apparently, I am so old school!

Of course rosequarz....forgot!

And cranberry sauce as well as stuffing with turkey!

People seem to expect Yorkshires with all meals now, so I do often make them to go with any roast meal, except for poultry.I would do Apple sauce, horseradish or mustard, mint sauce etc as well.Having said that, I only do a roast meal now and then anyway, certainly not every Sunday.
my Mother used to serve the puds first if anyone wanted this, but often we preferred them with the meal anyway, and this was in Yorkshire, but by the 60's I think not all the old ways were stuck to.
we always had suet dumplings in the stew, and this was the best bit of the stew for me.

I burnt the roast potatoes yesterday - first time in forty nine years of cooking roast dinners!. Everyone insisted I serve them and they got eaten but they were horrible! At least the crackle on the pork came out okay, so I redeemed myself a bit! I still make dumplings with stew in the winter, just as my mother did, but I remember the first time I went solo on stew and dumps just after we got married, the recipe said " divide the mixture into small balls" but there didn't seem to be a lot of mixture, so I just cut it into two and dropped them in the stew. I left it to cook and when I came back into the kitchen it looked like some alien thing trying to escape the saucepan, with the lid wobbling about on the top!