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.

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

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.

To make sure that the crackling on this pork leg roast is crisp and light, pat the skin dry with paper towel or a tea-towel before scoring the rind. Serve with sage potatoes and apple sauce.

To segment oranges, cut top and bottom from oranges with a small sharp knife. Cut remaining rind and white pith from oranges, following the curve of the fruit. Holding the oranges over a bowl, cut down both sides of the white membrane to release each segment. Squeeze membrane to release any juices into the bowl. […]

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.

Served with a cooling minted yoghurt sauce, this wholesome salad is delicious and nutritious.

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.

If preferred, simply serve roast with vegetables of choice. For an inexpensive tomato flavour, season and heat a can of diced tomatoes and use as a simple sauce. Note

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.

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

If you segment the oranges over a small bowl, you can use the fresh juice for the orange balsamic dressing on this fresh and tasty kumara and orange salad.

Serving up a whole fish for dinner always makes an impact, and this powerfully spicy ginger and chilli baked fish is no exception.

There's nothing more satisfying than slow-roasted lamb shanks on a cold winter's evening. They're filling, comforting and make the house smell fabulous for hours in the lead up to dinner.

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.

Coconut crumbed fish with chunky hand-cut chips and lemon-coriander mayonnaise is a great way to update a firm family favourite.

For a fresh, fabulous and easy mid-week dinner you can't go past these roasted beetroot, feta and rocket pitta bread pizzas. They're easy to throw together and simply delicious.

A rich, smooth and warming soup that makes a great starter, a lovely light dinner or a warming winter weekend lunch. This roasted capsicum soup goes well with fried polenta slices.

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.

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

This quick and tasty vegetarian couscous dish is packed full of flavour and the goodness of roasted pumpkin and Middle Eastern spices.

Slow-roasted lamb shanks with tomato and olives that will melt in your mouth. The richness of the sauce adds another layer to the already intense, deep flavours of slow-roasted lamb.

Indulge in a hearty meal this Winter with our roast lamb spiked with anchovies and rosemary. Serve with the roasted garlic and tomatoes straight from the pan. Delicious.

Really, you can add any mushroom you like to this dish, and all mushroom lovers will have a favourite or three they can't go past. Mixed garlic mushrooms is an earthy, garlicky dish to savour.

A classic family favourite, this beautiful roast chicken dish is full of flavour from the baked fennel and garlic, and best of all you can cook almost the whole meal in one pan.

Sweet, juicy baby carrots are roasted in a garlic glaze to create this beautiful side dish, the perfect accompaniment to roast lamb or chicken.

Sticky pork fillet basted with char siu sauce and served with crispy roast kumara makes a bright and tasty mid-week dinner. Best served with steamed rice to soak up the delicious juices.

With tender, juicy slices of roast beef and scrumptious bearnaise sauce, this is another French concoction that looks and tastes like a masterpiece.

The perfect Mediterranean salad for light dinners or lunches.

A side of salmon topped with a herb and walnut crust makes a spectacular centrepiece for a celebratory meal. Ask the fishmonger to pin-bone the salmon. Or, you can remove the bones from the centre of the fillet with tweezers. Rub your finger firmly over the flesh and you will be able to feel the bones.

Tasty chunks of roasted pumpkin make this couscous dish hearty enough to serve as a main at lunch, or as a light dinner.

Tender and fragrant, these lamb racks with garlic, sage and red onion make a fabulous main dish for a dinner party. The rule of thumb is one rack per adult guest.

Salt and Sichuan pepper seasoning does wonderful things to the rich, dark taste of duck. If cooked cucumber is just not your thing, use zucchini instead of the lebanese cucumber.

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

Blue-eye fish gets a fresh new taste with this Cajun rub, the spice is perfect paired with a roasted corn salsa.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

A beautiful side dish for a Mediterranean dinner spread, these garlic and herb roasted tomatoes are wonderfully sweet and juicy.

You can use feta or any soft, crumbly cheese instead of the goat cheese, and toasted pecan halves make a nice change from walnuts. This roasted capsicum pasta salad makes a great lunch-box meal too.

This deliciously tender roast goose recipe is stuffed with a pisatchio and fig stuffing, perfectly balancing sweet and nutty. It's the perfect meal for a special occasion like Christmas.

You will need a piece of pumpkin weighing approximately 750g for this recipe; we used butternut, but you can use whatever pumpkin variety you like. Note

You will need about 2 limes for this recipe. Note

The glaze can be made ahead of time. Note

This recipe is not suitable to freeze. Note

This recipe is not suitable to freeze. Note

The lamb and vegetables can be prepared, ready for roasting, a day ahead of time. serving suggestion Note

Peppered beef

This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner or Christmas lunch.

Lebanese bread can be substituted for prepared pizza base. Note

Labne is yoghurt that has been drained of whey. A short draining time, results in a thick, creamy yoghurt, while a longer one, will achieve the consistency of a soft yoghurt-cheese, that can be rolled into balls. You can make your own or buy it from supermarkets. Note

Don’t over stuff the chickens as this will affect the cooking time. Note

Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, having a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

You can use apple puree instead of the apple sauce in this recipe. Note

Wear gloves when peeling beetroot to stop the juice from staining your hands. Note

This recipe is not suitable to freeze. Note

This recipe is not suitable to freeze. Note

Chicken can be cooked, cooled and refrigerated the day before. Note

The recipe can be doubled to serve 4; use two baking dishes for even cooking. Note

The perfect side dish to any roast dinner spread, these delicious baked rosemary potatoes will delight the whole family.

You will need to buy about 1.7kg fresh broad beans in the pod to yield 3 cups, or you can use frozen broad beans. You can cook baby potatoes with the chicken. If you prefer, you can use a 1.5kg whole chicken chopped into pieces. The low-fat dieting era popularised chicken fillets, because the dark […]

.Sumac is a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean. It adds a delightful tart, lemony piquancy to food without the heat of chilli. Available from the spice aisle of most supermarkets and Middle Eastern stores. Note

Not suitable to freeze or microwave. Note

Roast lamb with tomato and potatoes

Recipe is best prepared as required. For a light meal (that serves four), serve with some crusty bread. Note

Add a little sugar to the ratatouille to reduce any acid taste, if you like. If you want to reduce or eliminate the oil, the ratatouille can be cooked in the oven. Combine all the ingredients in an ovenproof dish and bake at 180°C (160°C fan-forced) for about 30 minutes. Note

You will need to buy one bunch of spinach (300g) to make this recipe. Note

If the pesto is a little too thick for your liking, thin it down with a little olive oil before drizzling over the salmon. Note

Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides. Note