Roasted Recipes
24 recipes found
Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
Fresh tomatillo and zucchini gazpacho with roasted figs and herbs, lightly spiced and brightened with lime.
Extra-Crispy Brussels Sprouts
While nothing compares to the crackle of restaurant-made, deep-fried Brussels sprouts, these get satisfyingly close. Aft…
Roast Chicken Truffle & Mushroom Orzo
A one pot roast chicken with buttery herbs, porcini mushrooms, Parmesan and truffle orzo soaking up all of those incredi…
Duck à l’Orange
A classic French dish featuring crispy duck breast served with a glossy orange sauce and a rich orange glaze, perfect fo…
Greek Style Roast Chicken
A flavourful roast chicken cooked with lemon, oregano, and feta potatoes, all in the rich chicken juices for a delicious…
Herb Butter Roast Turkey
Herb butter roasted turkey with lemon and onion, tender and fragrant from fresh sage and thyme.
Pumpkin Risotto with Taleggio Fondue, Chicken Jus and Toasted Almonds
A rich and creamy pumpkin risotto with Taleggio fondue, chicken jus, and toasted almonds, served directly in the cassero…
Tarragon Green Beans with Lemon and Pine Nuts
Crisp green beans sautéed with toasted pine nuts, lemon and tarragon for bright, nutty flavour.
Cantonese Crispy Skin Pork Belly 燒肉
A traditional Cantonese recipe for crispy skin pork belly with perfectly crackled skin and tender meat, achieved through…
Brussel Sprouts with Bacon
Sautéed brussel sprouts with crispy bacon, garlic and lemon zest for a savoury, aromatic finish.
Roasted Duck a l’Orange
Roasted duck with orange, onions, and garlic in a honey-thyme glaze, served with a rich sauce.
Crisp Roast Duck
Crisp-skinned roast duck, roasted until golden and juicy with a perfectly tightened skin.
Quick Roast Chicken
Roast chicken with crisp skin, seasoned and cooked simply in oil and salt.
3-Ingredient Roasted Carrots with Pistachio Pesto
Roasted carrots with vibrant pistachio pesto, tender and fragrant from slow oven cooking.
Caesar Salad Roast Chicken
Roast chicken with garlic, anchovy and lemon, served with crisp romaine and toasted bread.
Paillassons Lyonnais de Pommes de Terre
The potato pancakes of Lyon are shallow-fried grated potato pancakes, typical of Lyonnaise cuisine. There are no eggs in…
Peanut Brown-Butter Cookies
Inspired by the Payday bar, this simple cookie mimics the flavour of the candy’s caramel nougat centre through a brown b…
Tarragon Roast Chicken
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epi…
Egurdouce (Medieval Pork with Red Wine, Currants, and Figs)
A historically inspired medieval dish from The Forme of Cury, featuring pork, red wine, vinegar, currants, sugar, warmin…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
