A vegetarian alternative. Goat's cheese and vegetables are wrapped in a puff pastry case and baked until golden. All the filling ingredients have approximate weights as your own personal taste really does make a difference. This is a great recipe to experiment with though.
A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of root vegetables and served with a rich gravy, made using the pan juices.
Lean gamy partridge tastes especially good served with an autumn-fruit preserve. Try serving with a peppery salad such as red mustard and red chard leaves.
Poaching ham keeps it moist without adding any fat. Try serving with mashed potatoes and a selection of steamed vegetables.
The season for pheasant is from the end of September to the end of January, but it is available frozen all year. Pheasant is high in protein, low in fat and cholesterol, and ideal for juicy pot-roasting.
Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.
Here, ‘huffed’ or ‘houghed’ means wrapped, and in this 18th-century recipe iron-rich pheasant breasts are cooked in attractive pastry parcels.
Pork and prunes is a classic French combination, and here it is given an extra flavour boost with stem ginger and fresh orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the fridge ready for cooking.
This is something I created while on holiday in Scotland, using locally caught salmon together with some rosé wine we were drinking on one of those rare summery British evenings.
A super-moist, tender and well-flavoured roast chicken. Chicken is rubbed with Dijon mustard and roasted in a cast-iron frying pan with white wine. Serve as an alternative roast for Sunday lunch or Christmas dinner.
This dish is simple, elegant and very tasty. It's a great way of getting omega-3 fatty acids into your diet. Roasted salmon is topped with caramelised leeks and carrots. Serve for dinner with rice, potatoes or pasta.
A wondefully tender and moist chicken. A whole chicken is stuffed with celery and onion, then rubbed with a spice mixture and cooked in a low oven for 4 hours. It's a great roast for Sunday lunch or Christmas dinner.