Roast + Gourmet recipes (27)

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Apricot Glazed Roast Turkey with Roasted Shallot Gravy

Recipe by: Christine L.

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The glaze gives a gorgeous sheen to the bird. This is an impressive roast turkey recipe for an unforgettable Christmas dinner.

Caribbean chicken

Recipe by: Maggie Pannell

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An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.

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Cinnamon Roasted Almonds

Recipe by: BJ

Reviews(1)

A great nibble or food gift at Christmas, these aromatic almonds are surprisingly easy to make.

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.

Herbed and Spiced Roast Beef Fillet

Recipe by: Eileen D.

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Roasting two large beef fillets instead of one ensures even cooking, especially important if you are serving this to guests. (The beef needs to be coated with the spice mixture, then chilled for at least six hours before roasting.)

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Leg of lamb stuffed with spinach and feta

Recipe by: Rachel Warren Chadd

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Spinach supplies potassium, which helps to lower blood pressure and is a great source of many of the antioxidants that may protect against heart disease, such as vitamins C, E and beta-carotene.

Middle Eastern roast guinea fowl with saffron couscous

Recipe by: Maggie Pannell

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Guinea fowl, in season in autumn and winter, tastes like a cross between chicken and turkey, and is very lean. Here it's roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges makes a great side dish.

Moroccan lamb with shiraz honey sauce

Recipe by: LotusX

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A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty shops.

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Nell Gwynn's spiced duck with oranges

Recipe by: Chrissie Lloyd

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Very sharp Seville oranges are best in this classic dish, named after the mistress of Charles II. They are available only in January and February, so if you are using sweet oranges, add a squeeze of lemon juice to ensure a tangy flavour.

Partridge with port and red cabbage

Recipe by: Chrissie Lloyd

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Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.

Perfect Roast Turkey

Recipe by: Shelly White

Reviews(2)

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce

Recipe by: Grant

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A different way to use pheasant! Serve the sliced pheasant breast with clapshot, a distinctively Scottish side of mashed turnips and potatoes.

Pheasant casseroled with ginger

Recipe by: Norma MacMillan

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Casseroling is an excellent way to cook pheasant, as it produces succulent meat and a rich sauce. Cutting the bird into 8 pieces will allow each person to get a piece of breast as well as dark meat. Herby mashed potatoes, baby carrots and broccoli are good accompaniments for this aromatic dish.

Pumpkin Puree

Recipe by: SYMKA

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This is a simple method for preparing pumpkin purée. The pumpkin may be stored in the freezer for later use in cakes, muffins or savoury dishes.

Roast Beef Fillet with Shallots and Port Wine Sauce

Recipe by: Christine L.

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The shallot sauce takes some time, but is well worth the effort. This is definitely a dinner party dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Roast Goose with Port Gravy

Recipe by: Christine Lipo

Reviews(4)

I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!

Roast Goose with Stuffing

Recipe by: Christine L.

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This roast goose makes for an unforgettable Christmas dinner.

Roast grouse with chestnuts and cranberries

Recipe by: Chrissie Lloyd

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Grouse is in season – and has the best flavour – between the ‘glorious twelfth’ of August and December 10. Young, plump birds are excellent roasted.