Roast + 30 minutes to 1 hour recipes (63)

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Asian Ribs

Recipe by: HughsWTB

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Pork Ribs in an Asian Style Marinade

Aubergine dip

Recipe by: Brenda Houghton

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Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.

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Baba Ghanoush

Recipe by: Winky

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This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!

Bacon and Pine Nut Spaghetti

Recipe by: Mrs Li

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Very easy and tasty meal made with bacon and pine nuts, finished with fresh tarragon and lemon juice. My husband loves it!

Bacon Wrapped Mushrooms

Recipe by: Blake Smith

Reviews(1)

Mushrooms and bacon make a lovely pair. It can't get simpler than this recipe. Use cocktail sticks to hold the bacon in place while cooking. I usually have to make a double batch of this party favourite to satisfy our guests.

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Baingan Bharta (Aubergine Curry)

Recipe by: Yakuta

Reviews(1)

This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.

Bangan ka Bhurta (Indian Aubergine)

Recipe by: CARTHA

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This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!

Butternut Squash and Carrot Soup

Recipe by: pocoeba

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A warming soup which is ideal for Autumn or anytime!

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Chicken with White Wine and Garlic

Recipe by: SANCAL25

Reviews(1)

Chicken breasts topped with garlic and onions, then roasted in lemon juice and white wine. A simple, light supper when paired with a green salad.

Cinnamon-mustard Chicken with Sweet Potatoes and Peppers

Recipe by: Jan Cutler

Reviews(1)

Apple juice gives this cinnamon-and-mustard dressing a delicious hint of sweetness. Wedges of sweet potato, pepper and onion are all prepared in minutes and baked with the chicken for a hassle-free family favourite. Delicious!

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.

Duck with apricots

Recipe by: Maggie Pannell

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Distinctive, gamey-tasting duck breasts go beautifully with the sweet, juicy apricots.

Easy Roasted Garlic

Recipe by: FROGETTE

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Roasted garlic is sweet and luscious, and very spreadable. Serve with good crusty bread or with crackers.

Emily's Roasted Vegetable Salad

Recipe by: your mom

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This is a delicious vegetable salad that's colourful as well as flavourful.

Ginger Duck with Noodle Salad and Spicy Peanut Dressing

Recipe by: Jan Cutler

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Thai-style seasonings bring piquant flavours to this fast but elegant salad. Succulent roast duck tops a fabulous mix of soft noodles and crunchy bean sprouts, baby corn and pak choi, tossed with chilli. Delicious!

Greek Pasta Salad with Roasted Vegetables and Feta

Recipe by: cypress

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This salad is wonderful served warm or at room temperature.

Greek potatoes

Recipe by: Nicola

Reviews(1)

I love doing potatoes in the oven this way. They don't take too long and go well with lots of dishes - especially fish and chicken. The liquid will dry out during the cooking - that's the idea - but add a little more towards the end if needed. I made them to go with the Mediterranean Lemon Chicken recipe from this site.

Herb-stuffed chicken breasts

Recipe by: Rachel Warren Chadd

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A family friendly mid-week dish that's low in fat and cholesterol.

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.)