I made this a few weeks ago when I was craving a Sunday roast but wanted something lighter and full of summery flavours. It’s super easy to make and full of flavour. It’s the type of meal you can put on platters in the middle of the table and let everyone dig in. Fennel, olives, tomatoes and plenty of garlic amp up the Mediterranean flavours and with a punchy bright green salsa verde, it’s the perfect pairing. Super crispy on the outside, fluffy on the inside and with oregano, plenty of sea salt flakes, and crumbled salty feta the potatoes are the dream side dish for this spread. Some simply fried in-season asparagus spears and toasted flaked almonds add some freshness and crunch.

Roast leg of lamb is always a winner. Although it is a pricier cut, it really does go a long way and you can do a lot with leftover lamb. For me, lamb goes so so well with the creamy richness of dauphinois potatoes and some simply steamed green veg on the side. Anchovies, garlic and rosemary are a marriage made in heaven and with a sweet but umami rich redcurrant jus with marmite, red wine and Worcestershire sauce, this is Sunday comfort food heaven.

Roast chicken is up there with one of my ultimate comfort food meals. But sometimes it’s nice to have a lighter version. This recipe is full of freshness and in season ingredients. With a simple lemon, garlic, anchovy and herb marinade, and some roasted fennel and shallots, you get lovely chicken juices to drizzle over the top once it’s ready. A zingy green sauce made with pea shoots, capers, lemon and plenty of fresh herbs it brings everything to life. I tried out a slightly different recipe to my usual goose fat roasties by adding a rosemary parmesan salt during the last five minutes of roasting which I am always going to do from now on. Some simple stir fried greens on the side completes this summer roast feast.

This is my kind of Sunday roast. Shove the lamb in the oven in the morning and in a few hours you’re left with the most succulent, tender meat and a few lovely crispy bits from the bottom of the roasting tray (i.e. the best bits). Leg of lamb is a more expensive piece of meat but this fed 7 people comfortably so if you are looking for a special joint as a celebration meal, you do get your money’s worth. The spices used throughout this recipe also make this more expensive than most of the recipes I post, but hopefully if you do make this meal, you’ll find that sometimes it’s ok to splash out for a special occasion. The buttery saffron rice soaks up all the juices and is studded with dried fruit, chopped nuts, cinnamon, bay leaves, and cardamom pods. When it’s left in the pan on a really low temperature it also forms this lovely crispy buttery crust on the bottom which is so so good.

This is a rich dinner which would be perfect for a dinner party or comforting Sunday meal. The crispy pork crackling with soft pork flesh stuffed with plenty of herbs, orange and garlic is so easy to do and so delicious. Paired with a creamy buttery risotto full of plenty of salty, nutty parmesan and the slight hint of floral saffron goes so well and some spicy nduja butter brings it all together.

I haven’t posted a Sunday roast dinner recipe for a while and thought it was time to share a slightly different take on the traditional roast. The marinade on this chicken keeps it so lovely and moist, while the dal is just delicious, full of depth and flavour. This is the type of dish I could just eat and eat and eat. The tomatoes roasted with lemon, garlic and spices adds a burst of sweetness, while naan breads full to the brim of cardamom, spiced coconut and raisins are perfect to mop everything up.

This special dish has all of the vibrant, fresh flavours of Indian cuisine. It is definitely a treat, but once you have made it once, you will want to make it again and again for any special occasion. Each of the elements can be made ahead and it is a great way to satisfy your cravings for a roast and curry in one without ruining any New Year diet plans.

This is a decadent Sunday night roast. Its rich and full of flavour and definitely a treat. We were gifted the chateaubriand a few months ago and it has been in our freezer ever since. I was going to do a beef wellington with it, but decided that a fancy Sunday roast would be a nice luxury instead. The accompaniments would work with any other piece of beef, they would also be great with venison too. The cauliflower puree pulls everything together and is a definite must-try.

Some days just feel like a roast day. And some days feel like slow cooked, crispy crackling kind of roast days. I’d never tried salsa verde with pork before but I’m now a total convert. The sharpness and acidity of the sauce cuts through the richness of the pork and works so well. It’s also compulsory to serve any kind of roast pork with apple sauce and roast potatoes.

There is nothing simpler than a roast chicken, but there are ways you can elevate it to the next level.

The combination of all these spicy and smoky flavours work so well together, creating a vibrant and colourful dish which everyone will enjoy.