Roasting Joints

Roasting Joints

After all the energy and endeavour that goes into cooking Christmas lunch you might find yourself turning your back on a roast. That, however, would be an error as these winter months are the perfect time for roasting. The seasonal bounty offers encouragement to experiment with some different accompaniments – of course roast potatoes and Yorkshire puddings are very much valid, however you might find joy in branching out and expanding your repertoire. From a plethora of root vegetables, through the worlds of citrus fruits, salads, apples, pears and brassicas. It is a genuinely exciting time of year to be cooking.

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More about Roasting Joints

Think a glorious, rolled topside, cooked to perfection and served with salsify glazed in chicken stock, butter and thyme. Perhaps a watercress salad dressed in mustard vinaigrette and piqued with a grating of fresh horseradish. Or a porchetta, its skin cooked to a crackle and accompanied by a salad of raw fennel and apple shavings tossed through some radicchio all dressed in lemon juice and olive oil. A chicken crown bronzed in a pan and then roasted on top of wedges of hispi or January king cabbage for a midweek supper. If you can’t go without potatoes with your roast then why not try a rolled lamb saddle with boulangère potatoes – surely one of the finest things to be made with a potato – and salsa verde.

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