This tender veal ragu is full of the flavours of the Mediterranean with artichokes, lemon and black olives.

These tender beef kebabs with a roasted vegetable salad are full of the flavours of the Middle East. They're also perfect served with a couscous salad if you prefer.

A roasted lamb rack smothered in herb crust served with crispy roasted potatoes finished off with leeks gently poached in wine and stock. What more could the family want?

Lamb chops with roasted garlic yoghurt, smothered in a fragrant Middle Eastern herb mix.

These tender, juicy veal cutlets are enhanced with a fragrant basil mayo and crisp asparagus. With just 30 minutes cooking time it's a tasty dish you're sure to return to again and again.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

This tender beef rib roast makes for the ideal family meal complete with roasted vegetables and gravy.

The cut known as chicken kiev is a breast of chicken with the wing bone attached; this gives a small jutting-out bone on each fillet. It is available from poultry shops. Note

There's no need to get your boning knife out for this simple, tasty lamb leg with garlic and thyme, just ask your butcher to butterfly a leg of lamb for you.

Try this recipe for a roast with a twist. Beer finds it's place in yet another crowd pleasing dish.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted. Note

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

Some days, all that is required is a simple roast with veg. We've cooked the beef to a rare finish in this recipe, leave it in the oven a little longer, if you like. However you like it cooked, remember to let it rest for about 10 minutes before slicing.

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.

Sweet chunks of apple, whole spring onions and sage add complex flavour to this slow-cooked pork neck pot roast.

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the […]

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

Using a pressure cooker helps to ensure this pot roast remains tender and succulent when served.

Healthy, colourful and vibrant; this roast beef and vegetable salad is a great quick dish.

Wrapping a turkey breast in prosciutto before roasting it helps keep the meat tender and juicy as well as adding lots of flavour to the finished dish.

A fragrant Vietnamese roasted pork loin from Australian Women's Weekly.

Tender chicken breasts stuffed with smoked salmon and goat's cheese make for a fabulous dinner party main. You could also make this recipe with double lamb cutlets or butterflied quail instead of the chicken.

As your butcher to bone the lamb loin for you. Slice thickly and serve with roasted vegetables and minty peas. Cold roast lamb is delicious for sandwiches the next day, if there is any leftover.

Use a good quality chicken stock instead of the consommé, if you prefer. Ask the butcher to butterfly the turkey for you. The turkey can be cooked in the oven, if you prefer. Preheat oven to 180°C and cook, uncovered, on wire rack, about 1¾ hours. Note

The meltingly soft flesh of this slow-roasted duck leg is rich and gamey and perfectly paired with the balsamic vegetables.

Roasted pumpkin with bacon and fetta from AWW May 2008

A roast beef rib still on the bone is the indisputable king of roasts. Served here with a homemade mustard bearnaise sauce, this is a meal worth celebrating for.

This divine bacon wrapped chicken recipe is beautiful enjoyed straight straight from the pan served with fresh veggies for a tasty family dinner.

If breadcrumbs are not brown, place dish under hot grill for a few seconds, until crisp. We used cannellini beans, but you can use any white bean if you like. Duck marylands have the leg and thigh still connected in a single piece; the bones and skin remain intact. Note

Have you always wanted to roast a goose for Christmas day? Here's your chance with this simple recipe. Don't let the addition of chicken giblets put you off, they help the stuffing graduate from delicious to amazing!

Sticky, tasty honey and soy marinated chicken wings are a perennial favourite with young and old alike. Great for parties, after school and at the dinner table.

Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they'll be raving for quite some time.

Maple syrup brings its unique flavour as well as sweetness to these glazed lamb shanks. It's important to use real maple syrup for this recipe rather than a maple syrup flavoured alternative.

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

There's nothing more satisfying or delicious than a perfectly roasted potato. The key to achieving that sought after crispy exterior with a fluffy inside lies in making sure the potatoes are really dry before placing them in the oven.

Maple syrup brings out the natural sweetness of baby carrots while a touch of zesty orange intensifies their flavour. Orange is a great companion flavour for carrots, and a quick squeeze will lift most carrot-based recipes.

Quick, juicy and tender, these roasted pork fillets with orange make a great mid-week dinner. Serve with some crusty bread and a green salad.

Tender and fragrant, these lamb racks with garlic, sage and red onion make a fabulous main dish for a dinner party. The rule of thumb is one rack per adult guest.

Salt and Sichuan pepper seasoning does wonderful things to the rich, dark taste of duck. If cooked cucumber is just not your thing, use zucchini instead of the lebanese cucumber.

Sea salt, garlic and rosemary bring out the natural flavours of roast pumpkin and potatoes in this perfect, roast dinner side-dish.

Baking the kumara and honey soy pork in the same dish helps ensure that the pork fillets stay juicy, and allows all the flavours of the dish to intermingle and intensify.

Rare roast beef makes a wonderful salad, especially paired with peppery rocket and red onions. A mustard and buttermilk dressing adds a delightful piquant finish to this salad.

Delicious Thai chicken with a peanut crust and a light cucumber and herb salad. This makes an excellent light dinner on a hot day, or a main for lunch with friends.

This deliciously tender roast goose recipe is stuffed with a pisatchio and fig stuffing, perfectly balancing sweet and nutty. It's the perfect meal for a special occasion like Christmas.

Delicious roast chicken, just like your grandmother used to make it.

You will need about 2 limes for this recipe. Note

These maple-glazed vegetables are the perfect accompaniment to any roast dinner.

Vongole (clams) will need to soak in salted water for 30 minutes before starting this recipe. Fast-cooking clams are packed with a good dose of iron, B vitamins and the mineral chronium, which the body needs to regulate blood glucose levels. Note

To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear, the turkey is cooked. Alternatively, insert a meat thermometer into the thickest part of the thigh, without touching bone; it should reach 90°C. This […]

Don’t over stuff the chickens as this will affect the cooking time. Note

Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, having a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

You can use apple puree instead of the apple sauce in this recipe. Note

This recipe is not suitable to freeze. Note

Make double the herb rub mixture, toss half the quantity through steamed couscous and serve with the lam Note

Meat & three veg

Roast chicken pairs beautifully with the flavours of lemon and mint while the broad beans add a touch of green.

Ask the butcher to score the pork skin for you. Note

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.

Roast lamb with tomato and potatoes

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

The secret for making perfect roast potatoes? Use olive oil instead of other oils or butter because it tolerates high oven temperatures better and gives a delicious taste to the potatoes.

Recipe is based on a traditional lamb roast recipe from northern India. Note

Saffron is obtained from the stigmas of the saffron crocus and it is famously the most expensive spice in the world. Note

Juniper berries are the dried fruit of the juniper shrub, an evergreen from the Northern Hemisphere, and are found in specialty herb or health food shops. Note

Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note