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 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.

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.