People share weird extras they have on their roast dinner

With days to go until Christmas, most people are looking forward to tucking into their long awaited special, traditional dinners - though they're really just a roast dinner with a few extra bits.

But then there are the additions to roast dinners that are a little out of the ordinary.

Over on Mumsnet, one woman posed the following question: "Over the years, we've added the following [To a roast dinner] that have now become standard: cauliflower cheese, steamed red cabbage and raisins, sweetcorn. What additions do you have?"

And incredibly, the users of Mumsnet didn't hold back in sharing their quirky additions.

One mum wrote: "Cauliflower cheese here too plus potato croquettes.

"We always had potato croquettes when I was a child as I didn’t like roast potatoes."

Another woman agreed: "My mum always made three types of potatoes on Christmas Day; roast, mashed and croquette."

When it came to sauces, there was some divergence in opinions, with one user saying: "Egg sauce, in place of bread sauce.

"It's a moderately thick white sauce with mashed hard boiled egg in it."

An unorthodox sauce was put forth as a suggestion by another mother: "Mint sauce – my ex and my son have it with every roast," whilst another user was inspired by her grandmother: "We always make grandma's bread sauce recipe, which is thick enough to serve in slices and has a crunchy topping."

She wasn't the only person on the forum who had taken inspiration from a older relative.

One woman wrote: "My nana used to put black pudding on the side of a roast.

"Lovely with a bit of stuffing and gravy."

Another grandma inspired addition was called 'shrug', which a user explained: "Think it was meant to be posh in the 1970's...it is cranberry juice with a scoop of orange sorbet.

"It is meant to be a refreshing palate cleanser. It is so pretty served in a cut glass and is so delicious."

There were also twists on popular Christmas dinner staples.

One user wrote: "My mum makes what we call bacon rolls, by wrapping the turkey livers in bacon like pigs in blankets.

"Absolutely delicious but I've never seen them anywhere else."

And one woman seemed hellbent on incorporating prunes into every area of the dinner: "We have prunes in bacon with a glass of champagne before dinner, then I soak the rest in port, add a little chocolate and puree to have with shortbread and ice cream.

“Also nice to mix prune puree (sans chocolate) with mustard to spread on turkey sandwiches.

“I rarely touch a prune the rest of the year, not sure how our festive celebrations have become so prunecentric.”