For a big get-together, family meal or long, lazy weekend lunch, nothing beats a roast. From classic roast beef to fish and vegetarian and vegan options, we’ve got an array of delicious recipes for you to try. You’ll also find ideas for tasty sides, handy hacks and tips, plus unique twists on traditional dishes and a guide to making incredible roast potatoes – in short, there’s everything you need to cook your best roast yet.
Click or scroll through our gallery to find the perfect recipe for your next roast dinner.
Beef topside is a lean cut with very little fat on it, so getting your timing right is important. It's best served rare or medium rare; if you overcook this joint you risk the meat becoming chewy. This simple recipe will help you to produce perfect roast beef every time; serve with roast potatoes, seasonal veg and Yorkshire puddings and use the leftover meat cooking juices to make a tasty gravy.
Brisket is an economical cut which requires long, slow cooking, but it's worth the time to produce such a juicy, succulent roast. Seasoning, browning and basting the meat in a flavourful marinade before cooking will make it even more tender. Any leftovers are fantastic served in a sandwich with cheese sauce or crunchy coleslaw, as in our recipe below.
Succulent and tasty, rib of beef makes a great centrepiece. It's worth investing in a meat thermometer to ensure you cook this expensive joint to perfection. In our recipe, the beef has a cracked black pepper crust and is served with a creamy celeriac purée – add Yorkshire puddings, seasonal veg and serve with hot horseradish or grainy mustard for a sensational roast dinner.
This British dish is a true showstopper of a roast – juicy fillet of beef is spread with a rich liver and mushroom pâté and wrapped in pastry. Don't panic, it's much easier than it sounds – in our recipe from legendary chef and cookbook author Mary Berry you can use both shop-bought pâté and puff pastry. Serve with a rich mushroom gravy and greens.
Succulent pork belly with crunchy crackling is always a winner. For the best result, buy free-range pork if you can and cook the skin and meat separately (ask your butcher to remove the skin and score it). For perfect crackling, pour a kettle of freshly boiled water over the skin, then pat it dry. Blast in a hot oven, then remove, turn the temperature way down and cook the pork low and slow.
Get the recipe for roast pork belly with pears and thyme here
Rack of pork isn't overly fatty, and you can buy it on or off the bone. It will be even more flavourful cooked on the bone though, plus you'll get that fabulous crackling. Once roasted and rested, just cut off the bones and carve the meat. Our recipe features a zesty, fragrant rub made with citrus rinds and five-spice.
Pork shoulder needs long, slow cooking but the result is so worth it. Rub salt and fennel seeds into the skin, put into a roasting tin, then cook in a very hot oven for about 30 minutes, or until the skin begins to crackle. Cover lightly with foil and turn the oven down to 170°C/325°F/gas mark 3. Cook for around five hours, until tender. Shoulder is the cut often used for pulled pork, which also makes a lovely roast alternative – try serving leftovers piled into tacos as in the recipe below.
In this recipe, pork belly is seasoned with a fennel, chilli and lemon zest rub before being stuffed with a mixture of fennel, garlic, pine nuts, rosemary and sage. Combined with crunchy, garlicky roast potatoes and fresh seasonal greens this dish makes for a showstopper of a roast dinner.
Get the recipe for roast pork belly with garlic potatoes here
For the best roast chicken, buy a really good quality free-range bird if you can. Stuff the cavity with a cut onion, half a lemon and a handful of fresh herbs, then tie the legs up. If you're stuffing the bird, weigh it afterwards and roast for 20 minutes per 15oz (450g). Don't forget to rub lots of butter into the skin to make it extra crispy and leave the bird to rest while you see to the sides and gravy, to ensure easy carving and juicy meat.
Fancy a flavour-packed roast chicken with a twist? Try our recipe, which uses a tasty ground ginger and paprika rub to coat the chicken, which is served with a zingy watercress and ginger mayonnaise (you can make the sauce while the bird is cooking). Serve with buttered new potatoes and your choice of greens for a lighter version of a classic roast chicken dinner.
Get the recipe for roast chicken with ginger mayonnaise here
Musakhan is the hugely popular national dish of Palestine and makes a fantastic alternative roast that’s perfect for sharing. Tear at some of the bread which is served underneath the sumac-roasted chicken and caramelised onions (so it catches the juices) and spoon over the meat and toppings. You could use a whole bird or mix of joints like thighs or drumsticks.
This indulgent roast chicken recipe from celebrity chef James Martin is wonderfully simple, and ready in just over an hour. A butter infused with garlic, rosemary and smoked paprika gives a deliciously warming flavour to the spatchcocked bird, which is cooked on a bed of potatoes before a silky sauce rich with meaty morel mushrooms is added.
Not just for the festive season, roast turkey makes a delicious roast especially good for feeding a crowd. This recipe will keep everyone happy with both a meaty stuffing using minced beef, sage, onion and thyme and a fruity, herby, apricot, walnut and orange option. We also have all the tips you need to ensure a juicy bird and the perfect gravy accompaniment.
Get the recipe for roast turkey with stuffing and gravy here
This easy roast duck recipe is simple to prepare and is accompanied by a tasty jus made with stock, onions, brown sugar and stout. For perfect results, prick the duck all over with a fork, season and roast for 30 minutes at 220°C/425°F/gas mark 7, then turn the oven down to 150°C/300°F/gas mark 2 and cook for a further two hours. Trust us, it's worth the wait.
This recipe requires you to butterfly and debone the lamb joint (or ask your butcher to) for a quicker cooking time and easier carving. Ready in just an hour, it's served with a delicious herby salsa verde or you could make your own mint sauce by combining 1oz (28g) chopped mint, 1 tsp caster sugar, 1 tbsp hot water and 2 tbsp white wine vinegar.
Lamb shoulder lends itself perfectly to slow cooking as it's slightly tougher than leg. You could cook it in stout (use a dark ale such as Guinness) for around three hours or combine with seafood. In the recipe below, lamb shoulder and cockles are cooked separately and then brought together to serve with a little of the cockle cooking liquor.
Get the recipe for slow-cooked lamb shoulder with cockles here
A rack of lamb is quick to cook, and one rack (usually four to six rib bones) will serve two people. No tricky carving is required, as you just cut through from top to bottom to separate the cutlets. Our recipe has a crust made from breadcrumbs, Parmesan and rosemary, which adds a lovely touch of salty, herby flavour to the meltingly tender meat.
Get the recipe for rack of lamb with rosemary and Parmesan here
You may not have thought of pairing lamb with cheese, but trust us, once you try this recipe you'll be converted. First make incisions all over the lamb joint ready to cover with the pecorino, garlic, olive oil and basil paste, before roasting the lamb on top of onions, potatoes, tomatoes and a splash of wine. The succulent, perfectly pink meat bursts with flavour, as does the veg which has cooked in the meat juices.
Get the recipe for leg of lamb with pecorino and garlic here
For an impressive lamb dish that’s ideal for sharing, look no further. Here lamb cutlets are marinated in garlic and rosemary before being griddled over a high heat and served piled onto a platter with crispy roasted potatoes and meltingly soft red peppers. A punchy salsa verde spiked with fresh mint is just the thing for trickling over the juicy, tender meat.
Get the recipe for rosemary lamb cutlets with roasted potatoes, pepper and salsa verde here
Meaty fish fillets such as cod, haddock, pollock, hake or salmon lend themselves perfectly to roasting as they're great at absorbing punchy marinades and keep their shape in the oven. This recipe features a bold harissa and garlic sauce and incorporates vegetables and couscous into a one-tray wonder that the whole family will enjoy.
Ready in just 20 minutes, this is as close to a speedy roast as you can get. The combination of fish and tahini is one we find hard to resist, but the dish works just as well without the tahini sauce if you’re looking for a shortcut or want to keep the focus on the herby crust. You could also try this recipe using sea bass, halibut or salmon.
Salmon is basted in a sticky soy and honey glaze in this recipe that works just as well for a quick midweek dinner as it does a Sunday roast. Serve as is or with rice, noodles or new potatoes – any leftovers are delicious the next day.
This inventive salmon dish combines a fresh, punchy salsa verde with caramelised onion wedges flavoured with miso and ghee. It uses a whole side of salmon, which needs to be scaled and pin-boned, so ask your fishmonger to help with this. But make sure you keep the skin – this is roasted separately and then crumbled over the dish at the end to provide a satisfying crunch.
Stuffed peppers make a great vegetarian main course and could also be served as a side dish. In this recipe, the peppers are stuffed with chard, but it works just as well with spinach. The combination of green veg, lemon and spices elevate this easy dish into something special.
This whole roast cauliflower finished with pomegranate and tahini makes a cracking vegetarian centrepiece. Ready in an hour, the cauliflower is quickly blanched, then brushed with a spiced butter and roasted in the oven. It looks beautiful and tastes rather special, too.
Large field mushrooms with a creamy, cheesy filling are a great veggie main course and are so easy to make. Remove the stems and finely chop, then fry in butter with garlic and breadcrumbs. Off the heat, mix in cream cheese, grated Parmesan and parsley. Fill the mushrooms, top with breadcrumbs and more Parmesan and bake in a hot oven for 20 minutes. Or try our version finished with a crunchy Cheddar crumb.
The great thing about a nut roast is that you can easily adapt the ingredients to suit vegan or gluten-free diets. Our recipe has a red lentil base, with dried apricots, herbs, nuts and seeds adding plenty of flavour and texture. Served with a fruity, veggie gravy it’s a proper treat, whether you eat meat or not.
Aubergines are great at taking on flavours and lend themselves perfectly to roasting. This easy traybake sees aubergine halves placed on a bed of chilli, cumin, chickpeas and red kidney beans and topped with cheese. The whole thing goes in the oven until the aubergines are tender and the cheese bubbling, making a hearty and delicious veggie main dish or extra-special side.
This warming roasted squash, labneh and chilli dish is packed full of punchy flavours and beautiful bright colours. If you don’t have time to make your own labneh, feel free to use thick Greek yogurt instead. You could also swap the squash for pumpkin, if you prefer.
Get the recipe for roasted squash with labneh and chilli here
Buttery pastry filled to almost bursting with roasted vegetables, garlic, breadcrumbs, cream and chestnuts makes a fab vegetarian centrepiece. You can even make a vegan version, using vegan pastry. Our recipe has an outer layer of mushrooms, garlic and spinach and an inner filling featuring chestnuts, butter beans and nuts. You can freeze it for up to three months, so it's perfect for making in advance – just ensure it's fully defrosted before cooking.
This is a really hearty, satisfying vegan Wellington, with the combination of lentils and mushrooms gifting a meaty texture that properly hits the spot. Encased in perfectly crispy pastry, the dish takes a while to prepare and then an hour to cook but it's a rewarding process. Serve sliced, with roast potatoes and vegan Yorkshire puddings, if you like.
Roasted broccoli is easy, speedy and really tasty. For a simple option, toss florets in oil, lemon juice, salt and pepper. Arrange in a single layer on a baking tray and roast in a hot oven (200°C/400°F/gas mark 6) for about 20 minutes. For something more indulgent, try our recipe which combines the veg with double cream and cheese.
Get the recipe for roasted broccoli in cream and Parmesan sauce here
No roster of roast dinners would be complete without a fail-safe recipe for crispy-on-the-outside, fluffy-on-the-inside roast potatoes. The trick is to give them a good shake after they've been par-boiled and drained (the rough exterior will crisp up once roasted).
Plain boiled carrots are rather dull – but roasting transforms them into something special. Look out for heritage and rainbow varieties for extra colour and flavour. Toss in oil and seasoning, then roast at 200°C/400°F/gas mark 6 for around 35 minutes. Try serving them with toasted hazelnuts, feta and herby yogurt on the side, as in the recipe below.
Get the recipe for roast rainbow carrots with herby yogurt here
Even haters could be converted once they've had a roast Brussels sprout! Trim your sprouts, then toss in olive oil, salt and pepper. Spread them out on a baking tray and roast at 200°C/400°F/gas mark 6 for about 40 minutes, until crisp on the outside and tender in the centre. Try adding small seedless grapes and toasted nuts five minutes before the end of the cooking time and serve with a drizzle of balsamic glaze.
Caramelised roasted fennel goes particularly well with roast pork. Simply quarter the fennel bulbs – if they're large, allow one per person – then toss in olive oil. Cook at 190°C/375°F/gas mark 5 for around 45 minutes, until tender. You could toss in some black olives and cherry tomatoes 10 minutes before the end of the cooking time too. For an indulgent twist, cook quartered fennel bulbs in a creamy, cheesy gratin.
Root vegetables call out to be roasted. The easy recipe below is great served as either a veggie main or as an accompaniment to roasted meat. Transform any leftovers into a tasty salad by folding through green salad leaves, nuts, seeds and crumbled feta cheese.
Parsnips really shine when roasted in honey and mustard. You do need to parboil them for five minutes before roasting, though, or they'll end up tough and chewy. After that, scatter over a little flour and honey, add some whole grain or Dijon mustard, spread out on a baking tray and roast for around 40 minutes at 190°C/375°F/gas mark 5, turning halfway, until tender and a little charred.
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Last updated by Dominique Ayling.