Buttermilk roasted poussin with rosemary polenta chips

Treat yourself to this gourmet roast chicken and chips, marinated in buttermilk for juicy meat and roasted with lemon and thyme until crisp

Harissa roast salmon with lemon chickpea couscous

Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous – perfect for feeding a crowd

Semolina roast potatoes with garlic & thyme

Try this easy side dish for Sunday lunch – toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden

Bolognese-stuffed roast peppers

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers – top with melted mozzarella cheese

Minty roast veg & hummus salad

Combine roasted vegetables with chickpeas and feta cheese in this Greek-inspired salad which provides an impressive 4 of your 5-a-day

Fish stew with roast garlic & saffron

Try this simpler, lighter version of bouillabaisse, a classic fish soup – serve with toasted slices of baguette to mop up the tomato based sauce

Greek-style roast chicken

This easy Greek recipe with potatoes, olives and feta can be made in one pot – use skin-on thighs for the most succulent roast chicken

Roasted squash with crushed pistachios

For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve

Spicy roast veg & lentils

Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions

Golden roast chicken with sweetcorn, sage & garlic

Shake up Sunday lunch with a whole chicken oozing with sage & garlic butter, which bastes the corn cobs and onions as they roast

Roast duck & griddled plum salad

This slow-cooked duck salad makes a great centrepiece for entertaining – dinner party guests will love the range of textures and flavours

Herby lamb with roast aubergine & Puy lentils

Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion.