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Jerk Pork Belly with Fresh Pea and Potato Mash-Up
Spicy Caribbean pork belly braised in cider and stock, served with a crushed new potato and fresh pea mash.
Mustard and Thyme Crusted Rib-Eye of Beef
Flavorful rib-eye beef marinated in red wine and spices, crusted with mustard and peppercorns, served with homemade horseradish cream.
Roast Chicken Breast on a Crisp Potato Cake
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Stuffed Pork Belly with Mixed Herbs and Garlic, Roast Potatoes, Ratatouille and Glazed Apples
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Neck of Lamb Stuffed with Cannellini Beans and Hazelnuts
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Roast Leg of Lamb with Rosemary and Garlic
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Twice-Stuffed Chicken
A whole roasted chicken stuffed with pancetta, ham, and bread, served with creamed sweetcorn and herbed potatoes.
Goat’s Saddle with Artichokes, Morels and Wild Garlic
A wonderful spring roast dinner featuring goat meat basted in butter with artichokes, morel mushrooms, and wild garlic.
Honey-Roasted Spicy Leg of Lamb
Leg of lamb marinated in ginger, garlic, and spices, roasted with a honey-almond rub for a sweet and spicy flavor.
Lamb with Aubergine and Tzatziki
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Pot Roast Chicken
A hearty one-pot chicken meal with bacon, root vegetables, and potatoes simmered in a rich tomato and herb broth.
Roast Parsnips
Golden roast parsnips seasoned with a light dusting of cayenne pepper and sugar, then baked until glorious and crisp.
Roast Chicken Vindaloo
Spiced roast chicken marinated in vindaloo paste, served with a rich gravy and zesty masala sweetcorn accompaniment.
Spiced Roasted Pineapple with Vanilla Ice Cream
Roasted pineapple pieces glazed in a homemade spiced sugar syrup served with a scoop of vanilla ice cream.
Pheasant Breasts Braised in Cider
Succulent pheasant breasts wrapped in bacon, braised in dry cider, and served with a caramelised shallot and crème fraîche sauce.
Roasted Salt Marsh Lamb Leg, Crispy Artichokes, Anchovy and Wild Garlic Pesto
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
Butterflied Lamb with Romesco Sauce served with Virgin Paella
Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.
Coq au Vin
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Lamb With Torn Bread and Apricot Stuffing and Caramelised Chicory
Roast lamb leg served with a spicy pistachio and apricot sourdough stuffing alongside balsamic-glazed caramelised chicory and red onions.
Crown of Chicken with Tomatoes, Spring Onions, and Chicken Leg Pancake Stack
Roast chicken crown stuffed with tomatoes and herbs, served with a layered pancake stack filled with shredded leg meat.
Maple-Glazed Turkey With a Sweetcorn Stuffing
Roast turkey featuring a unique sweetcorn and sausage stuffing, finished with a sticky maple and lemon juice glaze.
Porchetta with Mulled Apple Compote and Bread Pudding
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
Pot Roast Collar of Pork with Braised Cabbage
Slow-cooked pork collar served with tender Savoy cabbage, bacon, and a rich herb-infused pan sauce.
Rack of Venison with Sage
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
Roast Breast of Turkey with Mincemeat and Cinnamon Apple
Roasted turkey breast stuffed with sweet mincemeat, served with cinnamon-baked apples and a rich herb-infused pan sauce.
Roast Crown of Duck with Young Turnips and Green Olives
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
Roast Squash and Tomato Soup with Chestnuts and Bacon and Croûtons
A filling winter soup featuring roasted squash, tomatoes, and chestnuts, served with cheesy brie and mustard croûtons.
Roast Turkey Breast with Black Pudding and Thyme Baked Potatoes
Roast turkey breast layered with black pudding, served with individual black pudding stuffings and tender thyme-infused potatoes.
Roasted Partridge with Caramelised Butternut Squash and Green Herb Sauce
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Sage Brined Roast Turkey with Chestnut and Sausage Stuffing
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Stuffed Best End of Hogget with Potato Fondant and Buttered Cabbage
Roast hogget stuffed with chicken mousse, served alongside fondant potatoes, buttered Savoy cabbage, and a savory pan-dripping gravy.
Stuffed Pepper Cauliflower Cheese
Roasted red pepper halves stuffed with a rich mixture of cheddar, cream, egg yolks, and blanched cauliflower florets.
Roast Loin of Lamb, Peas, Lettuce and Bacon
Succulent roasted lamb loin served with a fresh spring mixture of peas, smoked bacon, shredded lettuce, and garden mint.
Roasted Crown of Pheasant with Cavolo Nero and Chestnut Stuffing
Succulent pheasant crowns served with crispy pancetta chestnut stuffing, blanched cavolo nero, and sautéed wild mushrooms.
Pistachio Crusted Rack of Lamb, Fig and Olive Tapenade with Orange Roasted Roots
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Five-Spice Roast Chicken Drumsticks
Sticky chicken drumsticks marinated in aromatic Five-Spice, ginger, and honey, roasted until golden and cooked through for a midweek meal.
Five-Spice Roasted Quail with Sweet-and-Sour Cranberry Sauce
Succulent roasted quails served with zesty cranberry sauce, spiced stir-fried potatoes, and seasonal vegetables for a festive Chinese-style feast.
Roasted Pork Fillet Stuffed with Stilton
Pork fillets stuffed with Stilton and sage, pan-seared then oven-roasted and served with a white wine pan sauce.
Medieval Chicken with Whole Garlic Cloves
Roast chicken seasoned with cinnamon and pepper, cooked with whole garlic bulbs, fresh ginger, saffron, and white wine.
Pheasant Breast with Cauliflower Purée and Roast Garlic
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
Roast Rack of Lamb with Thyme and Sage Crust and a Sweet Potato Gratin
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Exceptional Gammon with Cider and Cinnamon
Gammon simmered in cider and apple juice, glazed with chilli and sugar, then served with a reduced apple-infused sauce.
Honey Roast Chicken with Outstanding Roasties
Succulent chicken marinated in honey, ginger, and turmeric served with spiced, crispy roast potatoes for a flavorful family meal.
Roast Pork with Crackling
A perfect pork joint with crunchy crackling, onion-infused gravy, cider, and vegetable stock, rested for ultimate tenderness.
Roast Ribs of Traditional Beef with Horseradish, Crème Fraîche and Mustard Sauce
Roast seasoned beef ribs and serve with a creamy horseradish mustard sauce and homemade gravy using natural meat juices.
Traditional Roast Sirloin of Beef
A classic roast beef seasoned with mustard and flour, roasted until crusty, then rested for a succulent finish.
Traditional Yorkshire Pudding
A classic, failsafe Yorkshire pudding recipe made with beef dripping, eggs, and flour for a crisp, golden roast accompaniment.
Baked Pork Spare Rib Chops with Pears, Potatoes, Onions and Roquefort Butter
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
Simple Roast Chicken with Sweet Potato and Spicy Yoghurt
Roast chicken legs, sweet potato wedges, and onions in one tray, then serve with a spicy yogurt sauce.
Slow-Roast Lamb Leg with Borlotti Beans and Smoked Garlic
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Summer Roast Lamb with Crunched Spiced Potatoes, Goats' Cheese and Spinach
Succulent roasted lamb served over spicy semolina-crusted potatoes, fresh spinach, mint, and creamy goats' cheese salad.
Lemon, Pancetta and Rosemary Chicken
Roasted chicken stuffed with lemon and herbs, featuring a mascarpone and pancetta layer under the skin with homemade gravy.
Blackened Norfolk Duckling Crown
Roasted honey-glazed duck crown served with deep-fried potatoes, buttery spring vegetables, and a rich reduced duck stock sauce.
Roast Double Loin of Lamb with Braised Shallots and Herb Purée
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Roast Norfolk Duckling with Orange Served with Bubble and Squeak
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Roast Whole Suckling Pig with Truffle Mousse, Jersey Royals and Wild Garlic
Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.
Roasted Chump of Lamb with Rustic Ratatouille
Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
Slow-Baked Shoulder of Lamb in Hay with Apple, Bubble and Squeak and Mint Jelly
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
Honey-Roast Parsnips
Golden-brown parsnips pan-fried in butter, drizzled with honey and brown sugar, then roasted until tender.
Roast Lamb With Redcurrant Relish and Vegetables
Pan-seared and roasted lamb steak served with a sweet redcurrant relish and sautéed root vegetables with garlic and herbs.
Christmas Porchetta
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
Lamb Baked in a Crust with Fresh Peas, Onions and Pancetta
Leg of lamb stuffed with ham and rosemary, coated in a parmesan crust, and served with sautéed peas and pancetta.
Porchetta with Sautéed Potatoes
Succulent roasted pork belly seasoned with fennel, garlic, and herbs, served alongside golden, herb-infused sautéed potatoes.
Roast Pork Belly with Shrimp-and-Apple Sauce
Succulent roasted pork belly paired with a unique surf-and-turf sauce featuring shrimps, diced apples, cream, and fresh herbs.
Christmas Turkey and Stuffing
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.
Raspberry Marinated Rack of Lamb
Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.
Perfect Roast Potatoes
Boil potatoes briefly, cool, scratch with a fork, and roast in hot oil until crispy on the outside and fluffy.
Roast Turkey Crown
A simple method to cook a moist turkey crown by roasting with butter and bacon for maximum tenderness.
Andalucian Pork with Apricots, Prunes and Herbs
Seared pork fillet stuffed with apricots, prunes, and parsley, coated in a garlic-paprika paste and roasted to perfection.
Beer-Marinated Rack of Pork with Swiss-Chard Gratin
Succulent pork loin marinated in beer and spices, roasted with a mustard brioche crust alongside a creamy Swiss-chard gratin.
Black Pudding-Stuffed Lamb with Minted Broad Beans
Lamb fillet stuffed with black pudding, roasted until tender, and served with creamy minted broad beans and red wine sauce.
Bourbon-Glazed Sticky Ribs with Coleslaw and Baked Potatoes
Slow-simmered beef ribs glazed in a sweet bourbon sauce, served with homemade creamy coleslaw and crisp baked potatoes.
Chestnut, Sage and Onion Stuffed Pork Loin with Dauphinoise Potatoes
Slow-roasted stuffed pork loin served with creamy layered dauphinoise potatoes and crispy crackling for a comforting festive feast.
Chicken Chasseur
Brined whole chicken roasted with vegetables, served with creamy mashed potatoes and a tarragon, white wine, and morel mushroom sauce.
Christmas Roast Duck
A festive spiced roast duck served with layer-cooked potatoes, wilted savoy cabbage, and a homemade spiced cranberry apple sauce.
Cranberry and Apple Jelly with Roast Pork Loin
Succulent roast pork loin paired with a homemade sweet and tart cranberry and apple jelly infused with cinnamon.
Crème Fraîche and Watercress Roast Chicken with All the Trimmings
A lavish roast chicken stuffed with watercress crème fraîche, served with gravy, sausages, roasted potatoes, seasonal vegetables, and bread sauce.
Curried Roast Parsnip Soup with Vegetable Chips
Roasted parsnips blended with curry spices and cream, served with homemade crispy vegetable chips and zesty whipped cream.
Five Spice Belly Pork with Asian Greens
Tender pork belly with a spice rub, roasted until crispy and served with zingy stir-fried Asian greens and dressing.
Herb-Crusted Rack of Lamb with Roast Butternut Squash
Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.
Honey Roast Parsnips
Parsnips roasted with honey and sherry until tender and golden-brown, highlighting the vegetable's natural sweetness.
Lamb Rump Navarin with Rosemary Dumplings and Roasted Onions and Parsnips
A warming French lamb stew served with suet rosemary dumplings and oven-roasted parsnips and red onions.
Lavender, Garlic and Honey Roast Loin of Lamb with Mint Sauce
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
Leg of Lamb in Hay with Lavender
Tender roast lamb aromatic with lavender and hay, served with crisp roast potatoes, mint sauce, and purple sprouting broccoli.
Lemon and Sage Stuffed Loin of Pork with Wilted Spring Greens and Mashed Potato
Slow-roasted pork loin stuffed with sage, suet, and breadcrumbs, served with creamy mashed potatoes and buttered spring greens.
Marmalade and Mustard Gammon with Parsley Sauce
A zesty marmalade glazed gammon served with homemade parsley sauce and buttered new potatoes for a classic festive meal.
Mediterranean Pork with Mozzarella, Sage, Plums and Oven Roasted Tomatoes
Seared pork fillet stuffed with mozzarella, plum chutney, and sage, roasted with vine tomatoes and served with wilted spinach.
Mint-Stuffed Lamb Shoulder with Boulangère Potatoes and Mint Sauce
Slow-roasted lamb shoulder with mint stuffing served over buttered sliced potatoes and onions with a zesty homemade mint sauce.
Pan Roasted Duck with Ginger Chutney, Asparagus and Tenderstem Broccoli
Succulent duck breasts roasted in a pan, served with a tangy ginger chutney, charred asparagus, and tenderstem broccoli.
Parsnip-Stuffed Roast Saddle of Lamb with Fondant Potatoes, Roast Beetroot and Red Wine Sauce
Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.
Perfect Roast Pork Belly with Cabbage and Bacon
Double-cooked pork belly served with crispy bacon cabbage, Brussels sprouts, rich red wine jus, and smooth Bramley apple sauce.
Pork Belly with Apple Sauce, Kale and Carrots
Slow-cooked rolled pork belly served with homemade apple sauce, glazed heritage carrots, wilted kale, and rich pork gravy.
Pork Chop with Stuffed Baked Apples, Roasted Shallots and Boulangère Potatoes
Pan-seared pork chops served alongside slow-roasted stock-infused potatoes, caramelized onions, and Calvados-soaked fruit stuffed apples.
Pot-Roasted Lamb Shepherd's Pie
Succulent pot-roasted lamb shoulder topped with creamy mashed potatoes, served with sweet Vichy carrots and purple sprouting broccoli.
Pot-Roasted Lamb with Mashed Potatoes and Mint Sauce
Succulent pot-roasted lamb shoulder served with creamy herb-infused mashed potatoes, root vegetables, and a homemade zesty mint sauce.
Roast Beef, Yorkshire Pudding, Fondant Potato and Red Cabbage
A traditional roast dinner featuring beef fillet, rich red wine gravy, braised red cabbage, and special chilled-batter Yorkshire puddings.
Roast Belly of Pork with Root Vegetables
Slow roasted pork belly with iconic crackling, served alongside tender parsnips, carrots, and spinach tossed in savory pan juices.
Roast Chicken with Beetroot and Halloumi Salad
Spatchcocked chicken roasted with a fragrant harissa-style spice paste served alongside a vibrant pink beetroot bulgur and halloumi salad.
Roast Chicken with Bread Sauce, Game Chips and Stuffing
Succulent roast chicken stuffed with basil cream cheese, served with traditional bread sauce, crispy game chips, and savory stuffing.
Roast Chicken with Game Chips, Bread Sauce and Bacon-Wrapped Chipolatas
Succulent roast chicken served with homemade sage stuffing, bacon-wrapped sausages, creamy bread sauce, crispy potato game chips, and rich gravy.