Winter is the time for warm, hearty roasts. Think roast chicken with all the trimmings, a standing rib roast of beef or even a roast turkey that’ll feed a crowd at Christmas in July. Then there’s all the salads you can make with the leftovers, combining the season’s leafy greens, shredded cabbage or roasted root vegetables.
Here’s a collection of some of our all-time favourite roasts to get you through the cooler months.
Roast chicken with confit garlic, herbs, carrots and radishes
Citrus-brined roast chicken
Roast eggplant, ’nduja and scamorza
Roast eggplant, ‘nduja and scamorza
Roast chicken with autumn vegetables and rosemary
Arrosto di agnello
Mascarpone-roasted spatchcock with roast carrot and lentil salad
Slow-roasted lamb shoulder with baked ricotta and green olives
Roast confit pork belly with cumquat relish
Roast suckling pig with scented apple sauce
Slow-roast duck with orange
Roast beef with Yorkshire pudding
Slow-roasted spiced lamb
Porchetta
Roast potato and fennel with garlic and lemon
Red roasted free-range turkey with Turkish pepperoni
Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad
Slow-roasted lamb with buttered parsnip and braised borlotti beans
Roast chicken with carrot, currant and almond salad
Roast turkey with burghul, preserved lemon and pine nuts
Roast pork with rhubarb and rosemary jelly
Balinese roast pork
Coniglio al forno (roast rabbit)
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