Roasts

Roast Pork Loin with Five-spice, Citrus Zest and Crunchy Crackling

This is probably my all-time favourite way to cook a loin of pork, and has been a huge hit when I’ve demonstrated it for cooking classes. It is a recipe adapted from Ken Hom’s East Meets West Cuisine, by the San Francisco celebrity chef. The meat is marinated in sage, garlic, orange and lemon zest and, most essentially, five-spice powder before roasting, Refer to the note below on crackling, and serve with a selection of roast vegetables.

Roast Rack of Spicy Lamb with Aubergine Relish

Rack of lamb is a great solution for a dinner party. It looks elegant, it cooks quickly, and the little cutlets are carved easily. This recipe spices up the lamb, which should be served in a very simple manner. No extra, fussy sauces or arrays of veges, just the delicious melt-in-the-mouth aubergine relish that is so subtly spiced.

Roast Turkey with Two stuffings.

Two delicious stuffings make this turkey very festive: dried pear, sausage and herb stuffing for the main cavity, and an oyster and bacon stuffing for the small area by the breast. In our home chipolatas and bacon rolls are now traditional accompaniment to the Christmas turkey. You can roast them the turkey and serve them on the side – the children will love them.

Roasted Poussins with Lemon

Another simple recipe with poussins. They are roasted with a topping of breadcrumbs, lemon, butter and parsley, and served French-style with buttered green beans.

When you’re buying poussins, bear in mind the largest poussins available weigh 385g to 445g, and this size is worth seeking if you wish to split them in two. If you can get only the tiniest birds (225g to 350g) you will need a whole bird per person.

Slow Roasted Whole Duck with Orange & Grand Marnier Sauce

A beautiful dish for a celebration - succulent duck breast & legs served with a heavenly orange liqueur sauce.