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Roast recipes - 58 recipes

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Roast recipes

By

Vegetarian, Vegan, Dairy free, Gluten free

  • 3 tbsp vegetable oil
  • 2 tsp Panch pooran mix (1tsp fenugreek
  • 1 tsp poppy seed
  • 1 tsp black mustard seed
  • 1 tsp fennel
  • 1 tsp cumin seeds)
  • 2 tsp coriander seeds - crushed
  • 4 garlic cloves - crushed and chopped
  • 1 tsp dried red chilli flakes
  • 3cm fresh ginger root - sliced
  • 200g Manuka honey
  • 200ml lemon juice or vinegar
  • 2 tsp salt
  • 8 pears - skins remaining cored & cut into chunks
  • 4 kiwi fruit - peeled & cut into chunks
  • 1 squash (acorn preferable) cut into quarters and deseeded
  • 2 tbsp olive oil
  • 30g Vegetarian/ Vegan cheese if able to source & finely grated.
3.6/5 (154 Votes)

By

As soon as you buy the gammon, remove all the wrapping and dry the skin really well with kitchen paper

  • 5 lb (2.25 kg) prime gammon joint
  • smoked or unsmoked
  • 1 level tablespoon black treacle
  • sea salt crystals
  • For the sauce
  • 1 large juicy orange
  • zest and juice of 1 lime
  • 3 fl oz (75 ml) dark rum
  • 3 oz (75 g) raisins
  • 4 oz (110 g) soft dark brown sugar
  • 1 slightly rounded teaspoon arrowroot
3.4/5 (146 Votes)

By

Preheat the oven to 425F/190c degrees

  • 2 lbs/1kg potatoes
  • skins on
  • 2 cloves garlic (finely chopped)
  • 4 sprigs fresh rosemary
  • 2 big glugs olive oil
  • 2 lemons
  • Lots of salt & pepa (shoop)
5/5 (1 Votes)

By

This recipe is absolutely delicious

  • 2 pieces turkey steak (about 150g each piece)
  • 1 small red chilli ( chopped)
  • 1 tablespoon lemon juice
  • 1 tablespoon chilli oil
  • 1 tablespoon olive oil
  • 1 clove garlic (chopped)
  • 1 small onion (chopped)
  • 100g grated cheese
  • 8 Ritz Cheese crackers
  • A few sprigs of rosemary
  • 100g cooked baby beetroots
  • ½ small red pepper ( chopped)
  • 100ml rich turkey stock
  • A handful of spinach leaves
  • Salt and pepper
3.4/5 (127 Votes)

By

fluffy, crunchy roast potatoes

  • 1.5kg potatoes
  • 1 tbsp (dry) semolina
  • 1 x 320g jar goose fat (or use oil)
3.6/5 (97 Votes)

By

Slice Onions and put in a bowl with chops and potatoes

  • Lamb Chops
  • Baby Potatoes
  • 1 tbs Paprika
  • Crushed Garlic
  • 2 Onions
  • Salt to taste
  • Stock cube
  • Olive oil
  • Butter 1 tbs
  • Lemon
3.3/5 (120 Votes)

By

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

  • 400g new potatoes
  • halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears
  • trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets
  • about 140g/5oz each
  • handful basil leaves
2.9/5 (150 Votes)

By

Pink Lady® apples, stuffed with herbs and nuts, a savoury version of the more classic sweet baked apples

  • for the pork:
  • Approx. 2kg pork shoulder joint (bone out)
  • A little olive oil
  • Salt & freshly ground black pepper
  • for the baked apples:
  • 1 onion
  • finely chopped
  • 1 tbsp olive oil
  • 25g butter
  • 2 rashers smoked streaky bacon
  • finely diced
  • 2 tbsp finely chopped sage leaves
  • Salt & freshly ground black pepper
  • 40g walnuts
  • chopped
  • 4 small-medium Pink Lady® apples
3.3/5 (118 Votes)

By

Peel and prick a small onion with cloves and slice the other

  • 4 woodpigeons
  • green cabbage from Milan
  • 50g lard
  • 100g bacon rind
  • 50g butter
  • 4 strips of bacon fat
  • a carrot
  • 1 large + 1 small onion
  • cloves
  • Salt and pepper
  • Nutmeg.
4.2/5 (59 Votes)

By

Deliciously garlicky

  • Garlix Mixture:
  • 1 clove of garlic
  • Sprinkle of salt
  • A tablespoon of olive oil
  • 2 Tablespoons of water
  • 1 tablespoon of chopped parsley
  • Potatoes:
  • 6 large potatoes (peeled)
  • 4 tablespoons of olive oil
  • salt and pepper to taste
  • parsley for garnish
3/5 (129 Votes)

More Roast recipes

Any burning questions? Ask our chefs below!

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