Is It Safe to Leave Roast Chicken Out

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Turn on the oven

No matter the weather, nothing beats a fabulous roast. Whether you're in the mood for beef, crackling pork, a juicy chicken, fresh fish or hearty veg, we have many ideas for you to try. With tips, hacks and recipes, plus some new ideas for tasty sides, here are our favourites.

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Roast topside of beef

Beef topside is a lean cut with very little fat on it so getting your timing right is important. The last thing you want is for it to become chewy and it's best served rare or medium rare. Our recipe is very simple and any leftovers make a great salad.

Get the recipe for roast topside of beef here

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Beef brisket

Brisket is an economical cut which requires long, slow cooking to tenderise it. Done well – it does take time – it's a juicy and succulent slow roast. Seasoning, browning and basting in a flavourful marinade before cooking will make it even more tender. Any leftovers are fantastic in a sandwich like our recipe below, with cheese sauce or crunchy coleslaw.

Get the recipe for beef brisket here

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Roast rib of beef

Succulent and tasty, rib of beef makes a great centrepiece. It's worth investing in a meat thermometer as beef is expensive so you really don't want to over or undercook it. Serve with hot horseradish or grainy mustard. Our recipe has a cracked black pepper crust and is served with a creamy celeriac purée.

Get the recipe for roast rib of beef here

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Beef wellington

This British dish is a showstopper of a roast – juicy fillet of beef spread with a rich liver and mushroom pâté, and wrapped in pastry. Don't panic, it's much easier than it sounds – you can use shop-bought pâté and puff pastry. Serve with a rich mushroom gravy.

Get the recipe for beef wellington here

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Meat loaf

A comfort food classic, meat loaf is quick to prep then the oven does the hard work. Made with a mixture of minced beef, minced pork and beef suet, it looks almost like a loaf of bread – but once you take a bite, you'll find it to be super juicy.

Get the recipe for meat loaf here

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Roast pork belly

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, put the skin into the sink, pour over a kettle of freshly boiled water 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

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Roast rack of pork

Rack of pork isn't overly fatty and you can buy it on or off the bone. Cooked on the bone, it will have more flavour and you'll still get that fabulous crackling. Once roasted and rested, just cut off the bones, cut away the crackling in one piece, then the meat is easy to carve. Our recipe has a zesty and fragrant rub made with citrus rinds and five spice.

Get the recipe for roast rack of pork here

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Roast pork shoulder

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 blast in a very hot oven for about 30 minutes or until the skin begins to crackle. Cover lightly with foil then turn down the oven to 170°C/325°F/gas mark 3. Leave it for about five hours until tender. Shoulder is also the cut used for pulled pork which also makes a lovely roast alternative.

Get the recipe for pulled pork here

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Roast chicken

For the best roast chicken, buy a really good free-range bird if you can. You'll get more flavour and it'll be more meaty. Stuff the cavity with a cut onion, half a lemon and fresh herbs, then tie up the legs. If you're stuffing the bird, weigh it after stuffing and roast for 20 minutes per 450g (1lb). Don't forget to rub lots of butter into the skin too. Rest the bird after roasting while you make gravy. It is also easier to carve after resting. For roast chicken with a twist, try a ground ginger and paprika rub.

Get the recipe for ginger and paprika roast chicken here

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Roast chicken supremes

Musakhan is the hugely popular national dish of Palestine and one to eat with your hands and share, served from one pot or plate. 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 topping. You could use a whole bird, chicken supremes, or thighs and drumsticks.

Get the recipe for musakhan here

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Roast duck

For perfect roast duck every time, you'll want a free-range bird weighing around 2.2kg (5lb). Pierce the skin all over with a skewer, put it on a rack in the sink and pour over two kettles of boiling water. Pat it dry then leave on a plate in the fridge for a hour to dry out. This ensures you get that gorgeous, crisp skin. Heat the oven to 200°C/400°F/gas mark 6. Put the duck on a rack in a deep roasting tin, sprinkle with sea salt and roast for 90 minutes. Joint the duck rather than carve.

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Roast leg of lamb

Roast lamb never fails to please but ditch that jar of mint sauce and make your own. Malt vinegar overpowers lamb so use equal quantities of wine vinegar and water, mixed with fresh mint and spring onions. Or try studding the lamb with anchovies before roasting. It won't taste remotely fishy but adds a wonderful savoury, or umami, flavour. Or follow the recipe below – butterfly and debone the joint (or ask your butcher) and serve with herby salsa verde.

Get the recipe for lamb with salsa verde here

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Roast shoulder of lamb

Lamb shoulder leads 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. Cook a lamb shoulder and cockles separately then bring together to serve with a little of the cockle cooking liquor.

Get the recipe for slow-cooked lamb shoulder with cockles here

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Roast rack of lamb

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 top to bottom to separate the cutlets. Our top recipe has a crust made from breadcrumbs, Parmesan and rosemary, which adds a lovely touch of saltiness to the meltingly tender meat.

Get the recipe for rack of lamb with rosemary and Parmesan here

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Roast fish

Meaty fish fillets lend themselves perfectly to roasting. They're great at absorbing punchy marinades and keep their shape in the oven. Cod, haddock, pollock, hake, coley, pouting, whiting or salmon would work well. This recipe uses a bold harissa and garlic sauce, plus incorporates vegetables and cous cous into a one-tray wonder.

Get the recipe for harissa-roasted fish with cous cous here

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Roast cod

This is as close to fast food as you can get. It's a 20-minute meal to make, beginning to end. The combination of fish and tahini is one we find hard to resist, but this 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.

Get the recipe for roasted cod with a coriander crust here

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Roast salmon

Salmon is basted in a sticky soy and honey glaze for this quick midweek dinner. If you're serving fewer people, we suggest you still make the full quantity as leftovers are great for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick-cook noodles.

Get the recipe for soy and honey-roasted salmon here

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Roast peppers

Stuffed peppers make a great vegetarian main course and could also be served as a side dish with roast lamb. These peppers are stuffed with chard but you could happily use spinach instead. With its nutty, lemon and spice flavours, this easy dish is a winner.

Get the recipe for stuffed peppers here

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Roast cauliflower

A whole roast cauliflower makes a cracking vegetarian centrepiece. The cauliflower is quickly blanched then brushed with a spice butter and roasted in the oven. Serve it with a tahini sauce, pine nuts and pomegranate seeds. It's ready in an hour.

Get the recipe for roasted cauliflower here

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Roast mushrooms

Large field mushrooms with a creamy, cheesy filling are a great veggie main course and are so easy to make. Cut off and finely chop the stem, 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 Parmesan, and bake in a hot oven for 20 minutes. Or try our version topped with a crunchy Cheddar crumb.

Get the recipe for roasted mushrooms here

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Nut roast

The great thing about a nut roast is that you can easily adapt the ingredients to suit vegans. Our recipe has a red lentil base, then is pimped up with dried apricots, herbs, nuts and seeds, and served with a fruity veggie gravy.

Get the recipe for nut roast here

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Roast red onions

Roasted onions are a popular side dish but with the right stuffing, they make a terrific vegetarian main course. Scoop out the centre of a halved onion with a spoon, then roast the onions until just tender. Chop the reserved onion and fry off with garlic. Take off the heat, mix with spinach, feta or goats' cheese, breadcrumbs and herbs. Fill the onion halves with the stuffing, dot with butter, return to the oven (180°C/375°F/gas mark 5), pour a little wine around them and bake until tender.

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Roast aubergines

Aubergines are great at taking on flavours and lend themselves perfectly to roasting. For a veggie main dish with flavours of the Middle East, halve aubergines, criss-cross the flesh, brush with oil and roast on a tray for 30 mins at 180°C/350°F/gas mark 4. Prepare a topping of toasted nuts, fried onions and peppers with a pinch of cumin and coriander. Alternatively, stuff with minced lamb and manchego cheese for a taste of the Med, or roast in a traybake with chopped tomatoes, chilli and chickpeas.

Get the recipe for aubergine and chilli traybake here

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Roast squash

Halve and scoop out the seeds of your squash (butternut, acorn, whatever's around) and roast the squash, brushed with oil, until tender. Meanwhile, make a stuffing of chopped roasted peppers, chopped tomatoes, breadcrumbs and cooked rice. Pile into the squash, grate over Cheddar or crumble over goats' cheese, then return to the oven until melted. We also love it served simply with chopped chilli, a parsley and garlic dressing, and labneh (a thick, strained curd yogurt) or Greek yogurt.

Get the recipe for roasted squash with labneh and chilli here

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Roast veggie wellington

Buttery pastry with a filling of 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 filling of mushrooms, garlic and spinach, and an inner filling of chestnuts, butter beans and nuts.

Get the recipe for chestnut and butter bean wellington here

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On the side: roast broccoli

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On the side: roast potatoes

No roster of winter roasts 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.

Get the recipe for roast potatoes here

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On the side: roast carrots

A boiled carrot is sadly, a rather dull vegetable. But roast them and they turn 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 about 35 minutes. Try serving them with toasted hazelnuts, feta and herby yogurt on the side.

Get the recipe for roast rainbow carrots with herby yogurt here

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On the side: roast sprouts

Even sprout-haters could be converted once they've had a roast sprout! Trim the sprouts, then toss in olive oil, salt and pepper. Spread them out on a baking sheet 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 cooking, and serve with a drizzle of balsamic glaze.

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On the side: roast fennel

Caramelised roast 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. Roast at 190°C/375°F/gas mark 5 for about 45 minutes until tender. You could toss in some black olives and cherry tomatoes 10 minutes before the end of cooking. For an indulgent twist, roast quartered bulbs in a creamy, cheesy gratin.

Get the recipe for fennel and Parmesan bake here

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On the side: roasted roots

Root vegetables call out to be roasted. Take your pick from sweet potatoes, beetroot, celeriac, onions and carrots to make your own combination. Toss in oil and seasoning (honey is also a nice addition), and roast in a hot oven for 45 minutes or so, until tender. Try to keep them all a similar size or thickness for even cooking.

Get the recipe for honey-roasted vegetables here

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On the side: roast parsnips

Parsnips are at their best in winter and really shine when roasted in honey and mustard. You do need to par-boil them for five minutes before roasting, otherwise they will be tough and chewy. Scatter over a little flour and honey, adding some grain or Dijon mustard, spread out on a roasting tray and roast for about 40 minutes at 190°C/375°F/gas mark 5, turning halfway through, until tender and a little charred.

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Is It Safe to Leave Roast Chicken Out

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