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.