Roast

A big cut that will satisfy a crowd every time.

What could be better than duck and orange?

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

The oven of the future takes the guesswork out of cooking.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.