Roast + Kids recipes recipes (9)

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Chinese roasted pork

Recipe by: Brenda Houghton

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A hoisin and soy marinade adds rich colour and an Oriental flavour to roasted pork. Try serving with ribbons of carrots, courgettes and spring onions stir-fried in chicken stock with a little oyster sauce, tossed with egg thread noodles.

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!

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Moist Garlic Roasted Chicken

Recipe by: Helen H

Reviews(4)

Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps beautifully moist!

Oven-roasted onion soup

Recipe by: Maggie Pannell

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This French classic, made with caramelised onions and topped with oozingly cheesy toast, is always a favourite.

Roast Squash and Courgettes with Butter Beans

Recipe by: Jan Cutler

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Quickly roasted squash, red onions and courgettes are tossed in an orange and cardamom glaze for extra sweetness, then mixed with butter beans and topped with crème fraîche. Serve with crusty bread. Delicious!

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Roasted Asparagus with Crispy Parmesan

Recipe by: Kimber

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Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!

Roasted harvest vegetables

Recipe by: Maggie Pannell

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Autumn and winter vegetables are great for roasting. Be flexible with this dish and vary the ingredients, depending on what looks appealing and good value at the market.

Roasted Vegetable Stock

Recipe by: Tom West

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This is a terrific stock with roasted vegetables and caramelised onions as a base. The veggies are then added to a pot with water and herbs and simmered to make a rich, delicious stock. Use a sieve to remove the vegetables and you have two litres of stock. Freeze in ice cube bags to have stock on hand whenever you need it. The cooked vegetables make great baby food!

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Sweet roasted squash with shallots

Recipe by: Brenda Houghton

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Roasted vegetables are sweetened with a touch of maple syrup. Serve these instead of roast potatoes to accompany meat.