Roasts

Enriched with familiar Christmas flavours, these tender lamb shanks in their rich, boozy sauce are a nice change if you fancy something different this year

Duck is a great alternative to turkey if you’re feeding a smaller family. Roasted and served with a rich savoury gravy, it will make a meal to remember

Topside is a lean but tender cut that roasts well and carves into thin slices, perfect for Sunday lunch

Tangy Wensleydale cheese and nuggets of sweet apricot add a lovely flavour hit to this Easter-friendly lamb roast. Serve with crunchy roast potatoes and sautéed spring greens

At first glance, this might look like any other roast chicken… but there’s a hidden bonus of sourdough bread slices underneath, which absorb the roasting juices and a smoky crème fraîche sauce. Dig in!

Sweet, earthy beetroot is a great match for the mellow richness of a buttery pork chop. It also makes a far more dramatic splash on the plate than your average potato

Crispy fast-roast potatoes and silky slow-roast salmon make for a divine combination of textures and, unlike most roasts, this zesty spring sensation is on the table in under an hour

Wondering how you’ll manage to cut neat slices through a notoriously firm butternut squash? The secret is in part-roasting it before the hasselback-slicing process

Lamb breast is a lovely, juicy cut – packed full of flavour and a great weekend option. It’s also half the price of a boneless lamb shoulder.