Roast dinner

This recipe is best made close to serving. Note

Not suitable to freeze. Not suitable to microwave. Note

Can be made four days ahead. Store in an airtight container at room temperature. Not suitable to freeze or microwave. Note

Heat a large saucepan of boiling, salted water. Add broccolini and cook for about 3 minutes or until just tender, then drain. If you like, toss with a little olive oil and lemon juice. Note

If liked, roast the vegetables the day before to save time when making the soup to eat. Make croutons by baking cubes of crustless bread at 180°C for 5-10 minutes or until golden. Note

To butterfly chicken, cut through breastbone and flatten, skin side up. Or ask your butcher to butterfly the chicken for you. Note

For a variation, add chunks of zucchini, capsicum, eggplant and carrot to other vegetables halfway through cooking time. Note

This dish is nothing short of spectacular. Plump roast chicken with crispy skin, redolent of garlic and herbs, and juicy, fall-off-the-bone flesh, with a crisp, colourful salad of just-picked leaves tossed with a tangy dressing.

Slow cooking duck is the best way to ensure every last scrap of meat is deliciously succulent and falling off the bone.

Your guests will be intoxicated by the smell and fall in love with this dish at first bite, begging for the recipe. Sunday roast lamb will never be the same again.

Pork loin is a beautiful cut of pork for roasting. Like most premium cuts it’s expensive but there’s no waste; roast pork looks special when served whole at the table, and it slices wondrously.

Farro dates back to ancient times and has recently seen a resurgence in popularity. It is full of protein, dietary minerals and vitamins. For this recipe, you’ll need to soak the farro in water overnight.

Not suitable to freeze. Not suitable to microwave. Note

Turkey breast prepared this way is also delicious tossed through salads or used in sandwiches. Note

If you can’t find labne, use 300g soft goat’s cheese instead. You may have to adjust the seasoning in the kofta, however, as goat’s cheese can be quite salty. Note

For convenience, you can replace the fresh peas with 4 cups (480g) frozen peas, thawed. Note

Use your fingers and thumb to separate the rind from the layer of fat. Try to keep the rind in one piece, so the fat stays even and looks great once baked. Don’t panic if the rind breaks, just keep using your fingers – don’t cut or slice it away with a knife. Discard the […]

A sun-kissed dinner by Sarah Bowman

We kept the skin on the pumpkin for this recipe. It tastes good, and gives the dish a great look, too. why not give it a try? Note

To peel garlic easily, crush the individual cloves with the flat side of your knife. The skin will split and can be easily peeled away. Experiment using different ingredients to flavour the butter, such as chill flakes, chopped anchovies or any other fresh herbs. Tying the spatchcock with cooking twine is known as trussing, and […]

The parson’s nose refers to the fatty part of the rump of a cooked fowl; the tail of the chicken. Note

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Follow these simple directions from Sarah Bowman and your destination will be dining delight

mo Note

The beautiful Greek spices on these tender lamb roasts work beautifully with the thinly sliced meat. Serve your lamb with a fresh side salad for a no fuss family dinner.

Browning the chicken and potatoes on the stove first not only gives you color and more flavour, but vastly reduces the cooking time of the dish. It only takes few minutes to joint the chook, but you could buy chicken pieces if you prefer. Note

The maple syrup makes this dish deliciously sweet and sticky, so it’ll be a sure fire winner with the kids. This recipe requires a large oven-proof frying pan. Note

There are few things more delicious that crispy skinned chicken, especially when it's perfectly spiced. This paprika blend is beautiful paired with crunchy golden roast potatoes for a warming dinner.

If you don’t like tarragon, replace it with chervil or fennel seed. Note

Equipment paper towel; food processor (for breadcrumbs) sharp knife; frying pan; wooden spoon; large baking dish; butchers twine; foil; skever; sleve; whishk 5kg (size 50) turkey, rinsed well inside and out, then patted dry Roasting the turkey upside down for most of the cooking time will ensure lovely moist breast meat. The duck fat (available […]

This is the perfect soup to get you through those cold winter nights

The veggies can be tossed through your salad either warm or cold, but do not combine until you are ready to serve. Note

Make the most of a roast; add lashings of garlic, handfuls of herbs, a soupçon of wine, and some cream, et voilà!

Make the most of a roast; add lashings of garlic, handfuls of herbs, a soupçon of wine, and some cream, et voilà!

Stuffed with prunes and served with gravy or a creamy prune sauce, this spectacular pork roast is delicious served with roasted Brussels sprouts.

You can use dried fruit medley. Note

To blanch beans: place in a large heatproof bowl; cover with boiling water; stand 2-3 minutes or until just tender. Refresh under cold water. Note

Packed full of goodness, this light and healthy roasted potato salad is beautiful tossed with fresh tuna and hard-boiled eggs to create a delicious lunch or post workout meal.

Replace honey with maple syrup, if desired. This recipe is a terrific way to get kids to eat carrots. Note

If preferred, use chicken thigh cutlets (skin on) or drumsticks; cooking time will vary. Note

Colourful and fragrant, these easy roast veges will feed the masses and take care of themselves.

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes.

Make hazelnut toffee a day ahead. Store intact in an airtight container; crush just before layering. Note

Omit sun-dried tomatoes. Use frozen chopped spinach if you like; thaw, then squeeze out excess liquid. Note

Use a baking tray with a small lip to catch beef juices. Ready-marinated beef roasts are in most supermarkets. Note

Substitute 300g peeled, chopped pumpkin for carrot. Note

Omit wine – use extra stock. For best result, place oven shell so top of roasting pan is at centre of oven. Use white balsamic instead lemon juice. Note

Big flavour comes in small sizes

For maximum flavour, marinate chicken overnight. You can replace hoisin sauce with plum sauce. You can also use 2 x 1kg fresh whole chickens. These are usually sold in twin packs. Cooking time will vary. Serve with a quick gravy made from powdered gravy, boiling water and crushed garlic cloves. If Dutch carrots are unavailable, […]

Wear disposable gloves when peeling beetroot. Beetroot is a good source of folate (a B vitamin). Note

As a guide, roast a leg of lamb (bone in) 25-30 minutes per 500 grams for medium. To make gravy, place 4 tablespoons gravy powder in a heatproof jug; stir in 2 caps boiling water until sauce thickens. Note

Use broccoli instead of broccolini. You will need 300 grams, chopped into florets. For a complete meal, serve with grilled pork or chicken. Note

Intensify the flavour of your meat with these simple marinades and accompaniments. The nutty texture of burghul pairs beautifully with this spicy harissa sauce and tender roasted chicken.

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Using sweet and smoked paprika gives extra flavour to feta, but use just sweet if you like. Note