Light-but-lovely lemon & sage roasties

Roast potatoes don’t need to be unhealthy. Use a little rapeseed oil and flavour with citrus and herbs

Roast beef Yorkies

A cheat's canapé that uses pastrami and mini Yorkshire puddings topped with fiery horseradish and mustard

Lemon & pepper fish with roasted veg

A light supper of white fish with a breadcrumb coating and ratatouille-inspired roast vegetable mix of peppers, courgettes and onions

Maple-roasted squash with pecans

Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

Mustard butter-basted roast turkey with bacon

Contains pork – recipe is for non-Muslims only
Ensure juicy meat by inserting streaky bacon under the skin of your big bird. A tangy mustard baste creates an extra tasty gravy

Moroccan pomegranate & roast veg salad

Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

Chard-stuffed roast lamb

Shoulder of lamb is a juicy and flavoursome cut- stuff with robust green chard plus raisins, pine nuts and olives for Mediterranean flavour

Roast parsnip & chestnut salad

A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

Roast chicken & roots with lemon & poppy seed sauce

A simple but vibrant traybake for two- the creamy, bright orange sauce lifts the dish with citrus and paprika flavours

Peri-peri roast chicken with new potato slaw

Use a spicy chilli marinade to perk up your poultry, then roast whole and serve with a crunchy coriander coleslaw

Pea, feta & quinoa spring rolls with roast tomato nam prik

Serve up these vegetarian filo pastry canapés with nam prik – a Thai chilli paste that we’ve mixed with oven-roasted tomatoes to make a dipping sauce

Turkey crown with roast garlic & pancetta

Contains pork – recipe is for non-Muslims only

With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent