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Butternut Squash Soup with Parsley Purée
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
Cream Roasted Swede Soup
A creamy, comforting swede soup made by roasting vegetables for depth and blending with fresh cream and thyme.
Hasselback Potatoes
Crispy sliced roasted potatoes brushed with butter, topped with savory parmesan cheese and crunchy breadcrumbs for a delicious side dish.
Prosciutto-Wrapped Monkfish
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Roast Beetroot
Slow roasted beetroot, onions, and garlic finished with a balsamic glaze and fresh thyme. Complements roast chicken perfectly.
Roast Vegetable Soup
Roast seasoned vegetables with garlic and thyme, then blend until smooth, adding water as needed to reach desired consistency.
Roasted Beetroot and Carrots with Goats' Cheese
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
Roasted Spatchcock with Spicy Potatoes and Orange and Watercress Salad
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Figs and Prosciutto with Balsamic Dressing
Roasted figs stuffed with prosciutto, drizzled with balsamic vinegar and olive oil, served warm with crisp toast.
Char Siu Roasted Pork with Asian Wok Tossed Vegetables
Marinated pork fillet roasted and served over a vibrant medley of wok-tossed Asian vegetables in a savory soy-sesame sauce.
Lemon Oregano Potatoes
Potatoes are sliced lengthways and roasted with olive oil, water, lemon juice, and oregano until golden and tender.
Celery Baked in Vinaigrette with Pancetta and Shallots
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
Lemon Roasted Pork Chops with a Warm Aubergine and Potato Salad
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Trinidad and Tobago Chicken Wings
Chicken wings marinated in a spicy citrus blend, dredged in flour, and roasted until golden and cooked through.
Herbed Roasted Sprouts
Brussels sprouts boiled briefly then pan-fried with garlic and fresh herbs before roasting in the oven until tender.
Roasted Asparagus and Garlic with Herbs and Balsamic Vinegar
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
Roasted Chilli Balsamic Tomatoes
Cherry tomatoes roasted with balsamic vinegar, olive oil, and red chilli until softened and served as a savory side dish.
Roasted Spiced Lamb with Coconut Rice
Marinated lamb roasted until tender, served with a rich, aromatic coconut rice and fresh tomato and onion garnish.
Baked Butternut Squash and Camembert with Chargrilled Leeks
Roasted butternut squash stuffed with Camembert cheese served alongside smoky griddled baby leeks for a decadent vegetarian meal.
Butternut Squash Soup
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
Pan-Roasted Chicken with Beetroot and Cauliflower with Horseradish Cream
Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.
Roasted Red Pepper Soup with Chilli Flatbread
A comforting roasted red pepper and shallot soup served with homemade spicy oven-baked flatbreads.
Roasted Red Pepper-Stuffed Monkfish
Herb-coated monkfish fillets stuffed with piquillo peppers, wrapped in pancetta, and roasted until tender and aromatic.
Roasted Sea Bass with Chorizo, Red Onion and Cherry Tomatoes
A stylish roasted sea bass dish served over a sautéed mixture of spicy chorizo, red onions, olives, and tomatoes.
Roasted Sea Bass with Sweet Potato, Tomatoes and Thyme
Succulent sea bass roasted atop layers of sliced sweet potato, tomatoes, and aromatic herbs for a flavorful Mediterranean-style meal.
Sticky Lamb Chops with Roasted Stuffed Peppers
Marinated lamb chops served with oven-roasted peppers stuffed with onion, tomato, and rosemary, finished with a spiced muscovado sauce.
Sweet Red Pepper and Tomato Soup with Pepper and Chive Butter
Rich roasted vegetable soup served with homemade butter and toasted ciabatta. A simple, flavorful vegetarian meal that's hearty and vibrant.
Sweet Sticky Spicy Ribs with Red Onion Salad
Tender pork ribs are poached then roasted in a sweet, spicy marinade and served with a fresh red onion salad.
Whole Roasted Sea Bass on a Bed of Tomatoes and Black Olives, with Crab Croquettes
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Whole Roasted Sea Bass Stuffed with Lime and Herbs with Sweet and Sour Chutney
Roasted whole sea bass served with sautéed leeks, wilted spinach, and a tangy sweet and sour rhubarb chutney.
Brie-Stuffed Chicken with Spiced Butternut Squash Wedges
Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.
Butternut Squash Chips with Rosemary and Garlic
Roast butternut squash wedges with fresh rosemary, thyme, garlic, and olive oil until golden-brown and tender.
Maple and Chilli Roasted Parsnips
Parsnips blanched then roasted with olive oil, maple syrup, and chilli flakes until golden brown and tender.
Rosemary Skewered Herring with Roast Lemon
Herring fillets threaded onto rosemary skewers, pan-fried in butter, and oven-roasted alongside fresh lemon halves for a fragrant finish.
Spiced Butternut Squash Wedges
Roast butternut squash wedges coated in a blend of oregano, turmeric, and curry powder until golden and cooked through.
Bacon-Wrapped Pigeon Stuffed with Orange Zest with Roasted Tomatoes and Citrus Salad
Succulent pigeon breasts wrapped in bacon with orange zest, served alongside roasted cherry tomatoes and a fresh citrus herb salad.
Honey and Pistachio-Roasted Carrots with Herb Salad
Tender honey-glazed baby carrots roasted with pistachios, served over a fresh, vibrant herb salad with balsamic dressing.
Lemon and Garlic-Roasted Chicken with Cheesy Butternut Mash
Chicken breast stuffed with garlic and cheese, served alongside a creamy, cheesy butternut squash and smoked garlic mash.
Red Pepper and Runner Bean Salad with Herb Dressing
Roasted red peppers and garlic served over blanched runner beans with a simple balsamic and basil dressing.
Roast Balsamic Beetroot with Garlic Dip
Seasonal roasted baby beetroot served with wilted leaves and a creamy, garlicky Greek yoghurt and whipped cream dip.
Roasted Asparagus and Carrots with Orange and Sesame
Tender roasted carrots and asparagus glazed with orange juice, sugar, and toasted sesame seeds for a delicious vegetarian side.
Roasted Asparagus, Pepper and Almond Salad with Herb-Roasted New Potatoes
Roasted vegetables served with golden herb potatoes and a crunchy toasted almond and olive oil dressing.
Roasted Butternut Squash and Peppers with Crumbled Goats' Cheese
Roasted butternut squash and peppers tossed in a citrus soy dressing and topped with toasted nuts and peppered goats' cheese.
Roasted Glazed Baby Carrots
Short-roasted baby carrots glazed with melted butter and fresh orange juice until tender and sticky.
Stuffed Chicken Breast with Roasted Courgette Salad and Lemon Dressing
Pan-seared chicken stuffed with Manchego cheese served alongside roasted baby courgettes and a fresh zesty basil herb dressing.
Warm Winter Salad With Spicy Dressing
Boil squash, sauté cabbage, then roast both with orange juice, sugar, and salt before topping with sesame seeds.
Roasted Butternut Squash
Fresh herbs and seasoning enhance roasted butternut squash, cooked in the oven until tender and golden-brown.
Tandoori-Style Chicken
Chicken pieces marinated in a spiced yoghurt mixture, then roasted at high heat until tender and charred.
Roasted Vegetables
Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.
Sea Bass Roasted with Rosemary and Lemon
Expertly roasted whole sea bass seasoned with aromatic rosemary sprigs, sea salt, and extra virgin olive oil for crisp skin.
Cumin Roast Carrots
Golden-roasted carrots flavored with aromatic cumin, garlic, and rosemary, finished with a fresh chive garnish.
Trout with a Pine Nut Crust with Roasted Butternut Squash and Tomato and Thyme Sauce
Roasted trout fillet topped with a basil and pine nut crust, served with butternut squash and a tomato-thyme sauce.
Roasted Rhubarb
Short lengths of rhubarb roasted with water and brown sugar until tender. Use in sweet or savoury dishes.
Maple-Roast Parsnips
Easy roasted parsnips coated in vegetable oil and maple syrup, baked until tender and golden-brown for a sweet side dish.
Oven-Cooked Chicken Shawarma
Chicken thighs marinated in Middle Eastern spices and lemon, oven-roasted until golden, and served with a creamy tahini yogurt sauce.
Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds
A vibrant, roasted cauliflower and chickpea salad seasoned with harissa, cumin, and cinnamon, finished with fresh parsley and pomegranate seeds.
Spicy Squash Salad
A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.
Pork Loin Stuffed with Prunes and Roasted Vegetables
Flattened pork loin stuffed with prunes, pan-seared, and oven-roasted alongside sweet potatoes and tomatoes, served with boiled green beans.
Roasted Spiced Pineapple
Pineapple chunks are sautéed in butter, sugar, and lemon juice then oven-roasted with cinnamon and ginger until soft and brown.
Roasted Pepper, Broccoli and Lemon Salad
A vibrant roasted vegetable salad featuring purple sprouting broccoli, peppers, and onions finished with roasted citrus juice and olive oil.
Roasted Sole with Garlic Butter and Cumin Chilli Potatoes
Roasted sole served with spiced potatoes and a white wine cream sauce, garnished with parsley and lime.
Roasted Vine Tomatoes
Succulent vine tomatoes roasted with balsamic vinegar, olive oil, and sugar for a sweet and savory vegetarian side dish.
Roasted Jerusalem Artichokes
Boiled Jerusalem artichokes are topped with buttery, crisp breadcrumbs and roasted until golden and tender.
Roasted Leeks in Ham with Lemon Thyme Vinaigrette
Tender roasted leeks wrapped in air-dried ham, served with a zesty lemon thyme vinaigrette and shaved parmesan cheese.
Tomato and Chilli Penne
Roast cherry tomatoes with garlic and chilli, top with cheesy breadcrumbs, and toss with penne pasta and fresh basil.
Tomatoes on Toast with Green Olive Tapenade
Slow-roasted cherry tomatoes topped with a zesty green olive tapenade and Parmesan served on grilled focaccia strips.
Roast Celeriac with Marsala
Golden, caramelized celeriac wedges roasted with Marsala wine until tender and sticky. Perfect accompaniment for game dishes.
Cumin-Crusted Vegetables
Spicy roasted potatoes, onions, peppers, and courgettes tossed in toasted cumin, mustard seeds, and aromatic spices for a healthy side.
Caramelised Parsnips and Baby Onions
Sweet and earthy side dish featuring ginger-infused roasted parsnips and baby onions glazed with honey and turmeric.
Roast Potatoes and Parsnips with Onions, Herbs and Cherry Tomatoes
Vegetarian roast featuring potatoes, parsnips, and onions seasoned with mixed herbs and roasted with burst cherry tomatoes.
Chicken Stuffed with Prosciutto, Mascarpone and Rosemary
Succulent chicken breasts stuffed with prosciutto and rosemary-lemon mascarpone, roasted until golden and served with tender seasonal broccoli.
Roasted Pumpkin Soup
A flavorful roasted pumpkin soup served in acorn squash, enriched with cream, honey, and toasted seeds.
Curry Poussins
Marinated poussins with aromatic spices, seared in butter and oven-roasted for a flavorful picnic or dinner dish.
Roast Venison Loin with Root Vegetables, Pickling Sauce and Meatballs
Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.