The deep, earthy flavours of this pot roasted pork shoulder with mushroom, port and chestnut are redolent of winter evenings and roaring fires.

Turkey drumsticks are available from poultry shops and most major supermarkets. Turn this recipe into a tossed salad by mixing the sliced turkey through the ingredients, rather than serving it alongside the salad. Note

Using thigh cutlets in this way rather than the whole bird shortens the roasting time. The thigh is also the most succulent and flavoursome part of the chicken.

Ask your butcher to remove the rind completely from the pork loin and score it. Note

To freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from […]

A ham this size is usually a picnic ham which is the shoulder, boned but still with hock attached. It is easier to carve and manage than a whole leg of ham, which usually weighs around 8kg. Note

Slice this delicious pork loin thickly and serve with roasted vegetables; there'll be no complaints. To make sure the crackling maintains its crunchy deliciousness, don't cover it too tightly when resting the meat.

Cooking a whole turkey will take about 40 minutes per kilogram. Don’t stuff the turkey until you’re ready to roast it, as bacteria can grow inside a stuffed turkey waiting to be cooked. Trussing a turkey by tying the legs and wings together helps to give the bird a tight look and nicer presentation. It […]

Black beans, also known as turtle beans, are a common ingredient in Caribbean and Latin American soups, salsas and salads. They are not the same as Chinese black beans, which are fermented soy beans. Note

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

Preparing roast potatoes in this ways guarantees a ridiculously crispy roast spud, something few can resist. They will compliment your next roast dinner beautifully.

Chilli salt prawns, prawn recipe, brought to you by Australian Women's Weekly

Pre-order a boned duck from your local poultry shop or from the poultry section in your supermarket. A 2kg duck, once boned, will weigh approximately 900g and is the correct size for this recipe. You need eight 10cm bamboo skewers for this recipe. Note

Honeycup mustard is available from some supermarkets, delicatessens and butchers. If you prefer, you can simply combine dijon mustard with honey in the proportion of 1 tablespoon dijon to 2 tablespoons honey. Note

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips. Note

A delicious slow-roasted honey and soy pork neck with complex Asian spices and flavours.

Do not overwork the dough or it will toughen. Note

Roast lamb is always a crowd pleaser. Team it with mint sauce and you'll be rewarded with rapturous applause and cheering. Well, almost.

Perfectly roasted potatoes should be crisp and golden brown on the outside, and densely smooth and moist on the inside; full-flavoured and rich but never greasy.

Suitable from 6 months Use ripe peaches for this puree, as under-ripe fruit will give a sour taste. Store, covered, in the fridge for up to 1 day. Puree is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

Add spice to the classic chicken roast with this piquant harissa and orange version, served with your favourite golden roasted veggies.

Make your own bourbon-glazed ham with a warm potato and celery salad from Australian Women's Weekly.

Red quinoa (pronounced keen-wa), is the seed of a leafy plant similar to spinach. Quinoa is gluten-free and has a delicate, slightly nutty taste and chewy texture; it is available from health food stores and in the health food aisle at larger supermarkets. You could also use white quinoa. Rinse it well before boiling. To […]

It's important not to overcrowd the turkey, fennel and lemon in the baking dish so they cook evenly and caramelise.

These delicious herb-crusted lamb racks are brilliant served with kipfler potatoes and a green salad to create a gourmet dinner the whole family will love. Leaving the racks to rest for 10 minutes will guarantee a tender result.

A perfect meal that satisfies a hankering for meat and potatoes, while providing something just a little bit special. Remember to rest the meat for a perfectly moist and succulent result.

This tender veal ragu is full of the flavours of the Mediterranean with artichokes, lemon and black olives.

Tender roast pork belly is delicious cooked in Asian spices and served with a reduction of the cooking sauces.

These tender beef kebabs with a roasted vegetable salad are full of the flavours of the Middle East. They're also perfect served with a couscous salad if you prefer.

A roasted lamb rack smothered in herb crust served with crispy roasted potatoes finished off with leeks gently poached in wine and stock. What more could the family want?

Lamb chops with roasted garlic yoghurt, smothered in a fragrant Middle Eastern herb mix.

These tender, juicy veal cutlets are enhanced with a fragrant basil mayo and crisp asparagus. With just 30 minutes cooking time it's a tasty dish you're sure to return to again and again.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

This tender beef rib roast makes for the ideal family meal complete with roasted vegetables and gravy.

The cut known as chicken kiev is a breast of chicken with the wing bone attached; this gives a small jutting-out bone on each fillet. It is available from poultry shops. Note

There's no need to get your boning knife out for this simple, tasty lamb leg with garlic and thyme, just ask your butcher to butterfly a leg of lamb for you.

Try this recipe for a roast with a twist. Beer finds it's place in yet another crowd pleasing dish.

Some days, all that is required is a simple roast with veg. We've cooked the beef to a rare finish in this recipe, leave it in the oven a little longer, if you like. However you like it cooked, remember to let it rest for about 10 minutes before slicing.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

Sweet chunks of apple, whole spring onions and sage add complex flavour to this slow-cooked pork neck pot roast.

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted. Note

Eggplant, tomato & leek lasagne

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the […]

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

Wrapping a turkey breast in prosciutto before roasting it helps keep the meat tender and juicy as well as adding lots of flavour to the finished dish.

A fragrant Vietnamese roasted pork loin from Australian Women's Weekly.

Tender chicken breasts stuffed with smoked salmon and goat's cheese make for a fabulous dinner party main. You could also make this recipe with double lamb cutlets or butterflied quail instead of the chicken.

Use a good quality chicken stock instead of the consommé, if you prefer. Ask the butcher to butterfly the turkey for you. The turkey can be cooked in the oven, if you prefer. Preheat oven to 180°C and cook, uncovered, on wire rack, about 1¾ hours. Note

The meltingly soft flesh of this slow-roasted duck leg is rich and gamey and perfectly paired with the balsamic vegetables.

Healthy, colourful and vibrant; this roast beef and vegetable salad is a great quick dish.

As your butcher to bone the lamb loin for you. Slice thickly and serve with roasted vegetables and minty peas. Cold roast lamb is delicious for sandwiches the next day, if there is any leftover.

Roasted pumpkin with bacon and fetta from AWW May 2008

Toasted muesli. This recipe is gluten-free, wheat-free, yeast-free and egg-free.

Don’t try to reheat the bearnaise as it will curdle. If the bearnaise is too thick, whisk in a few tablespoons of boiling water. If it does curdle, remove it from the heat. Whisk an egg yolk in a clean bowl then gradually whisk the curdled mixture into the egg yolk, whisking constantly. Note

Plum and cinnamon cake

If breadcrumbs are not brown, place dish under hot grill for a few seconds, until crisp. We used cannellini beans, but you can use any white bean if you like. Duck marylands have the leg and thigh still connected in a single piece; the bones and skin remain intact. Note

Have you always wanted to roast a goose for Christmas day? Here's your chance with this simple recipe. Don't let the addition of chicken giblets put you off, they help the stuffing graduate from delicious to amazing!

This mouth-watering turkey with pancetta, herb and pine nut stuffing will be the centrepiece of your Christmas table.

Calvados is an apple brandy. Instead of buying an entire bottle, look for a miniature bottle at liquor stores, which contains the correct amount for this recipe. Note

Give an exotic twist to a classic Sunday roast with these Moroccan inspired flavours.

Pricking the skin will help drain the fat and make the skin crispy. Duck can be served when the meat is a little pink. Note

Enjoy a hearty Sunday dinner with this crispy-skinned roast chicken with potatoes and pumpkin.

Filled with a wonderful stuffing of bacon, rosemary, garlic and breadcrumbs, this easy roast turkey is fuss-free and absolutely delicious.

Roast chicken with sweet caponata, a Sicilian vegetable stew with sweetened vinegar.

A fresh and zingy roast chicken perfect for the summer and spring seasons.

Roasted pork shoulder stuffed with bacon, butter and sage and served with onion.

Infused with garlic and rosemary, this delicious, slow-cooked lamb roast will melt in your mouth.

Pork is one of the most inexpensive meats and will feed a crowd when served with lots of vegetable sides or salads.

Succulent lamb shank pieces combine with chunks of vegetables to make this spice infused soup.

A little different from your usual soup with crunchy toast, this curried parsnip soup is the perfect hearty dish to go with deliciously dense soda bread.

Splurge on this delicious feast filled with savoury goodies like butter, garlic, proscuitto and potatoes.

Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they'll be raving for quite some time.

Looking like a cross between ginger and a weird, knobbly potato, Jerusalem artichoke is not the prettiest vegetable on the block. It does, however, make a very fine soup, especially if you roast it first.

Maple syrup brings its unique flavour as well as sweetness to these glazed lamb shanks. It's important to use real maple syrup for this recipe rather than a maple syrup flavoured alternative.

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

Maple syrup brings out the natural sweetness of baby carrots while a touch of zesty orange intensifies their flavour. Orange is a great companion flavour for carrots, and a quick squeeze will lift most carrot-based recipes.

Quick, juicy and tender, these roasted pork fillets with orange make a great mid-week dinner. Serve with some crusty bread and a green salad.