our favourite Sunday roasts

There are few things as universally comforting as the magical Sunday roast! From a simple but succulent chicken to a statement standing rib here are some of our favourites.

Lemon thyme roasted chicken

Nostalgia at its best, this succulent lemon thyme roasted chicken is the essence of home-cooking. This is one of those forever recipes we’ll never get enough of.

Mushroom lentil and vincotto standing rib roast

Make a statement with this impressive standing rib roast. Brought to life with a variety of mushrooms, chicken stock, vincotto, garlic, eschallots and lentils.

Caramelised onion and olive roasted lamb

A dreamy Mediterranean adaptation of lamb roasted in a generous lathering of caramelised onion relish, olives, anchovy fillets and rosemary – so divine!

Roast spicy chicken with beetroot lentils and herbed yoghurt

Give your classic roast chicken a middle eastern twist with the addition of warming spices like fennel, chilli and paprika. Serve with beetroot, lentils and zingy herbed yoghurt.

Crispy porchetta with almond roasted parsnips

This garlic-y, fennel-y, crispy porchetta is your weekend cooking project sorted. Roast it on a bed of almond milk drenched parsnips and you’ve got heaven on a roasting tray.

Mustard roast beef

A quality cut of boneless beef rib eye takes centre stage in this recipe. Dressed with a classic combination of mustard seeds, thyme, olive oil and salt and pepper.

Blue-cheese stuffed pork and bacon roast with sweet parsnip chips

The perfect pairing of creamy blue cheese and streaky bacon transforms a simple pork fillet seriously delicious! And don't miss the clever, crispy parsnip chips on the side.

Red wine and caramelised onion slow-roasted lamb shoulder

Time on your side? This one's worth the wait. Red wine, cherry tomatoes, onion relish and olive oil lend depth and a rich flavour to this slow-roasted lamb shoulder.

Quick-butterflied roast chicken

It's simple, it's quick and it's all in one pan. This butterflied chicken rests on sliced lemons, gently infusing the meat as it cooks. Perfect for a quick Sunday roast, or a mid-week staple.