Sunday lunch + Egg free recipes (19)

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An easy peasy apple crumble

Recipe by: mollywhe

Reviews(1)

It's a simple and easy recipe that we made in food technology at school.

Authentic Caribbean Chicken Stew

Recipe by: winstono2005

Reviews(3)

This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.

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Beef Pot Roast

Recipe by: Teresa

Reviews(5)

Serve with roasted vegetables and lots of mash.

Breaded Pork Fillet

Recipe by: Susan Burget

Reviews(3)

This always comes out tender and juicy even if you overcook it a little. The breadcrumb crust holds in all the juices. Works well for chicken breasts, too.

Catherine's Sunday Roast

Recipe by: Kate

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This was my mother's signature recipe. Simple, but classic - you can't go wrong. Slice it lengthwise, very thinly. Leftovers are delicious cold for sandwiches with wholegrain mustard.

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Cheese and Vegetable Bake

Recipe by: Richard Lamb

Reviews(1)

An easy way to get your five a day, and delicious as well.

Crispy Duck with Garlic and Rosemary Roast Potatoes

Recipe by: Jan Cutler

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This has all the appeal of a fabulous Sunday roast but cooks in a fraction of the time. Enjoy the crispy duck and aromatic potatoes with steamed cauliflower florets and a leaf salad. Delicious!

Dijon Encrusted Rack of Lamb

Recipe by: JENNINE1980

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A rack of lamb is seared, and covered with a mix of breadcrumbs, Dijon mustard, garlic and rosemary before roasting. Try the same technique with beef or pork.

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Elleasha's famous millionaire Shortbread!!!

Recipe by: elleasha101chhiber

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I think its very easy, well most of it sure is anyway! The only bit that i really struggled on was the mixing of the ingredients, mixing it into breadcrumbs with your fingers bit i actually found that it was easier with the dough whisks. plus it deduces your mixing time by about 5-8 minutes. from then it gets pretty easy with the rolling and cuttting and everything...!

Garlic and Sun-dried Tomato Butter

Recipe by: Nina

Reviews(3)

Unsalted butter is mixed with sun-dried tomatoes, parsley and garlic. Place directly on top of barbecued steaks, chicken or pork.

Mint Sauce

Recipe by: MEZAFO

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Mint has a sweetness of its own, but a little sugar would be okay if you prefer extra sweetness - no more than 1/2 teaspoon. Cider or malt vinegar can be used for the vinegar. A traditional pairing with lamb.

Mum's Apple Crumble

Recipe by: FREGBERT

Reviews(1)

My mum's apple crumble recipe!

Pork loin stuffed with winter fruits

Recipe by: Rachel Warren Chadd

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Pork has an undeserved reputation for being fatty. Modern breeding and butchery techniques mean that many cuts are now extremely lean.

Roast Chicken with Garden Herbs

Recipe by: Beverly Auguadro

Reviews(4)

This is a wonderful way to prepare your Sunday roasted chicken using fragrant fresh herbs from the garden - just plan ahead so it has time to marinade.

Roast Fillet of Beef Stuffed with Lobster

Recipe by: MIKE SNOW

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This beef fillet roast is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.

Roast herb and garlic chicken

Recipe by: Azmina Govindji

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Rather than rubbing butter over a bird before roasting, here a paste of fresh herbs and fromage frais is pushed under the skin. This keeps the roasting chicken beautifully moist as well as adding a wonderful flavour. The pan juices are used to make a simple sauce.

Speedy Roast Chicken

Recipe by: Nancy

Reviews(5)

A well-seasoned chicken is cooked at a high heat for a speedy roast that leaves the bird moist and flavourful.

Sussex Pond Pudding

Recipe by: aok666

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A traditional pudding from West Sussex. Add sultanas or raisins to the filling to make Kentish Puddle Pudding. Warning: don't eat this if you're on a diet!

Vinny's Roast Pork

Recipe by: CARLOSA

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A dry blend of caraway seeds, black pepper, salt and sage is rubbed over a boneless loin of pork for a succulent and delicious roast.