Roast grouse with fondant potatoes, redcurrant and bread sauce, game chips and wild mushroomsRoast herb chicken with crème fraîche rösti, sugar snap peas, runner beans and Chantenay carrotsRoast parsnip and rosemary soupRoast peppered beef with bourbon mustard and all the trimmingsRoast pheasant with chestnut mash and honeyed parsnipsRoast pork loin with roasted spiced applesRoast shoulder of lamb with roast potatoes and spring greensRoast shoulder of lamb with roasted ratatouilleRoast spatchcock chicken with a burrata and slow roasted tomato saladRoast tomato and olive oil soupRoast tomato and vegetable pizzaRoasted apricot with apricot swirled cheesecakeRoasted apricots and basil with apricot and pistachio biscotti and apricot ice creamRoasted barramundi with brown shrimps, violet artichokes and mashRoasted breast duck with baby vegetables and cherriesRoasted chicken liver pâté with apple and walnut chutneyRoasted cod with kumquat marmalade and green pepper dressingRoasted courgettes with chilli scrambled eggsRoasted Dover sole with caper butter and sautéed broad beans and potatoesRoasted five-spice breast of duck with sauce bigarade and cavolo neroRoasted grouse with red cabbage purée, celeriac, kale and blackberry sauceRoasted halibut with asparagus and a caper and butter sauceRoasted lamb, pickled squash and turnips with a chilli dressingRoasted leg of lamb with boulangère potatoes and a fricassée of onions and peasRoasted lobster with stewed sproutsRoasted loin of lamb rolled in a sweet chilli jam served with pickled vegetablesRoasted monkfish with classic French lentilsRoasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage puréeRoasted peach and raspberry pavlovasRoasted pork fillet with spiced pork patties and chilli jamPages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37
