Goat's Cheese Wellington
Recipe by:
Emma J
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.
Lentil and cashew nut roast
Recipe by:
Maggie Pannell
Not only are low-fat lentils richer in protein than most other pulses, but their slightly smoky flavour makes a great base for this tasty nut roast, packed with colourful vegetables and served with a quick tomato sauce.
Easy Roast Leg of Lamb
Recipe by:
BOER_S
This is an easy leg of lamb recipe that has been in my family for years. You also get a rich tomato-rosemary gravy. Roast until the internal temperature of the meat is at least 70 C.
Roast Pork with Garlic and Thyme
Recipe by:
Teresa
This is my favourite roast pork recipe. I serve it with roasties, homemade chunky apple sauce and broad beans.
Roast beef with thyme and fennel crust
Recipe by:
Maggie Pannell
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.
Mustard-roast ham with parsnips
Recipe by:
Maggie Pannell
This is an excellent way of cooking all your vegetables with a joint of meat in one roasting tin. Parsnips as well as courgettes and red onions provide a colourful and delicious mixture.
Super roast partridge
Recipe by:
Brenda Houghton
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.
Ham simmered in cider
Recipe by:
Brenda Houghton
Poaching ham keeps it moist without adding any fat. Try serving with mashed potatoes and a selection of steamed vegetables.
Pot-roasted pheasant with celery and walnuts
Recipe by:
Chrissie Lloyd
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.
Beef Wellington
Recipe by:
Marla
Beef Wellington should always be served with the centre slightly pink. Enjoy!
Simple Glazed Roast Ham
Recipe by:
DOJAGRAM
This roast ham takes little effort to prepare, but still tastes delicious!
Roast Duck
Recipe by:
Rhonda Brock Fuller
This is a simple roast duck recipe that's easy for anyone to make. It results in a flavourful, perfectly moist roast duck. Wonderful for special occasions.
Roast Rib of Beef
Recipe by:
William Anatooskin
Beef rib joint is marinated in a mixture of ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, mustard and beer. This marinade tenderises the meat. It is the roasted to perfection. Serve on special occasions or Sunday lunch.
Roast Duck with Apple, Rum and Raisin Stuffing
Recipe by:
elisabeth
This is a roast duck recipe from Lübeck, Germany. You can use this as a great Christmas stuffing for turkey or any other fowl or poultry, but you'll have to change the stuffing quantities depending on the size of the bird.
Foolproof Roast Beef
Recipe by:
Elke_04315
Super-easy roast beef that always tastes delicious. It's important to use top quality grass-fed, pasture-raised beef. I don't often buy beef, but when I do I always buy the best. You don't have to do too much with it then in terms of seasoning.
Roast Lamb with Green Beans and Chanterelles
Recipe by:
mimichette
This is a great alternative roast for Christmas dinner or Sunday lunch. Racks of lambs are roasted with lavender, then served with sauteed chanterelles and green beans. Serve two lamb chops per person.
Roast Chicken with Almond Sauce
Recipe by:
MagicFairy
A delicious twist on the classic roast chicken and bread sauce. Chicken is roasted to perfection and served with an almond-cinnamon bread sauce. It makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.