Roasted Lemon Chicken

I often abandon traditional roast dinners in the hot weather, but this zesty lemon flavoured dish has a ’summery’ feel and would be good served with salad, although it could equally as well be eaten with potatoes and vegetables.  The original recipe was called Chicken with Spicy Potatoes, which was how I first served it, except I successfully used [...]

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Roast Lamb with Chilli Sauce

In her novel Chocolat, Joanne Harris writes a little about the Mexican background of the history of chocolate and the novel’s heroine, Vianne, serves her customers hot drinking chocolate flavoured with chilli. It may seem unusual, but cocoa has also long been used to complement the flavour of meat and is a key ingredient in the [...]

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Roast Mixed Vegetables with Balsamic Vinegar

This colourful vegetable assortment, which can be varied as you wish, is a good accompaniment for a roast dinner and is especially useful (and easy) if you are entertaining for Sunday lunch as preparation can be done in advance.  The vegetables used can vary according to season, or availability, though I suggest that onion is an essential starting point unless you [...]

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Basic Recipe: Batter Mixture – Yorkshire Puddings

This batter mixture can be used for Yorkshire Puddings, Toad in the Hole, fritters and Clafoutis.  Double the liquid quantities for pancakes.
This is our family recipe.  I usually halve the mixture for just 3/4 people.  My father’s Yorkshire puddings, the recipe learned from his mother, rose so successfully that my mother weighed and wrote down the exact [...]

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Roast Lamb with Orange & Rosemary

I love Roast Lamb, but am not a great lover of the mint sauce with which it is traditionally served.  This quick and simple method gives a lovely background hint of orange, as well as the more obvious rosemary flavour. Just be aware that these lovely flavours could be masked by mint sauce! Somehow this recipe works well [...]

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Australian Spiced Roast Pork

I remember scribbling down the ingredients for this marinade during the 1990s. I had heard someone recommend it on television … or possibly radio (I think it was a well-known personality, but wish I could remember who).  It is such a simple recipe but it does add a wonderful flavour to a roasted joint of pork. Just remember to leave [...]

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