Something for the weekend: Unwind with five of our most popular roast dinner recipes 

Is there anything better than a Sunday roast? We think that roast dinners can be served any night of the week. Here are some of our favourites

Roast dinners are the best dinners.

Traditional roast stuffed chicken with gravy

recipe by:Darina Allen

Indulge in a classic Sunday roast chicken with stock, stuffing and gravy, complete with fresh herbs for enhanced flavour

Servings

6

Preparation Time

 30 mins

Cooking Time

 1 hours 20 mins

Total Time

 1 hours 50 mins

Course

 Main

Ingredients

• 1.5-2.3kg chicken

• For the giblet stock:

•  giblets (keep the liver for a chicken liver pate), and wishbone

• 1 carrot, thickly sliced

• 1 onion, thickly sliced

• 1 stick celery, sliced

• a few parsley stalks and a sprig of thyme

• For the stuffing:

• 45g butter

• 75g onion, chopped

• 75-100g soft white breadcrumbs

• 2 tbsp fresh herbs, finely chopped (parsley, thyme, chives and annual marjoram)

• salt

• freshly ground pepper

• a little soft butter

• For the gravy:

• 600-900ml stock from giblets or chicken stock

• To garnish:

• sprigs of flat parsley

Method

1. You may wish to make a basic brine to nehance the flavour of the chicken. Mix together 5 cups water and 105g salt in a suitable size container with a cover (stainless steel, plastic or enamel are ideal). A little sugar may be added to the brine, even a few spices. Add the bird or joint, cover and chill in a refrigerator or keep in a cool place and brine for chosen time. Drain well and dry before cooking.

2. First remove the wishbone from the neck end of the chicken, this is easily done by lifting back the loose neck, skin and cutting around the wishbone with a small knife – tug to remove, this isn't at all essential but it does make carving much easier later on. Tuck the wing tips underneath the chicken to make a neat shape. Put the wishbone, giblets, carrot, onions, celery and herbs into a saucepan. Cover with cold water, bring to the boil, skin and simmer gently while the chicken is roasting. This is the basis of the gravy.

3. Next make the stuffing, sweat the onions gently in the butter in a covered saucepan until soft, 10 minutes approx. then stir in the white bread crumbs, the freshly chopped herbs, a little salt and pepper to taste. Allow it to get quite cold unless you are going to cook the chicken immediately. If necessary wash and dry the cavity of the bird, then season and half fill with stuffing. Season the breast and legs, smear with a little soft butter.

4. Preheat the oven to 180°C. Weigh the chicken and allow about 20 minutes to the 454g and 20 minutes over — put on middle shelf in oven. (One hour and twenty minutes for a 1.5kg chicken.) Baste a couple of times during the cooking with the buttery juices. The chicken is done when the juices are running clear.

5. To test prick the thickest part at the base of the thigh, hold a spoon underneath to collect the liquid, examine the juices - they should be clear.

6. Remove the chicken to a carving dish, keep it warm and allow to rest while you make the gravy.

7. To make the gravy , tilt the roasting tin to one corner and spoon off the surplus fat from the juices and return the roasting pan to the stove. De-glaze the pan juices with the fat free stock from the giblets and bones (you will need 1-1 1/2 pints depending on the size of the chicken). Using a whisk, stir and scrape well to dissolve the caramelised meat juices in the roasting pan. Boil it up well, season and thicken with a little roux if you like (the gravy should not be thick). Taste and correct seasoning, serve in a hot gravy boat.

8. If possible serve the chicken on a nice carving dish surrounded by crispy roast potatoes and some sprigs of flat parsley then arm yourself with a sharp knife and bring it to the table. Carve as best you can and ignore rude remarks if you are still practicing but do try to organise it so that each person gets some brown and some white meat. Serve with gravy and bread sauce.

9. Use the cooked carcass for stock.

Roast beef with spring onions, anchoiade and pepper pesto

recipe by:Darina Allen

For the perfect Sunday roast, try beef with pan-grilled sping onions, anchioade with a mustard twist and roasted pepper pesto

Servings

8

Preparation Time

 60 mins

Cooking Time

 40 mins

Total Time

 1 hours 40 mins

Course

 Main

Cuisine

 French

Ingredients

• 1.8kg Sirloin of beef, well hung

• extra virgin olive oil

• 25-55g black peppercorns

• sea salt

• For the sping onions:

• 18 spring onions or scallions

• 3 tbsp olive oil

• sea salt

• For the pesto:

• 2 red peppers

• 5 anchovy fillets

• 1 tbsp extra virgin olive oil

• ½ dried red chilli or a pinch of red pepper flakes

• sea salt

• pepper

• For the anchoiade:

• 110g tinned anchovy fillets

• 300ml olive oil

• 2 garlic cloves, chopped

• 2 tsp thyme leaves

• 1 tbsp basil, chopped

• 1 tbsp Dijon mustard

• 1 tbsp red wine vinegar

• pepper

Method

1. Whiz the anchoiade ingredients, except the oil, together in a food processor.

2. Add the oil gradually, then taste.

3. To make the pesto, roast the peppers over a chargrill, under a radiant grill or in a hot oven. When they are well charred, transfer to a plastic bag, twist the neck of the bag and leave the peppers until they are cool enough to handle. The skin should peel off easily, split the peppers and remove the seeds. Do not wash or you will loose the sweet juices. Chop the peppers roughly.

4. Put with all the other pesto ingredients into the bowl of a food processor. Pulse for a few seconds until the mixture has a slightly chunky texture.

5. Preheat the oven to 200°C.

6. Wash the spring onions, trim the root ends and cut into 15cm lengths. Drizzle with oil, season with salt and pepper and toss on a preheated pan-grill. Cook on a medium heat until golden on one side, turn and allow to cook on the other side. Serve hot as part of a vegetable plate with grilled fish or meat.

7. Place the meat in a roasting tin, fat side up, sprinkle with sea salt and put into the fully preheated oven. Reduce the heat to 180°C after 15 minutes. As the fat renders down, it will baste the meat.

8. Roast until the beef is cooked to your taste, about 10-15 minutes. Test by pressing a lean surface. If the flesh springs back readily and feels quite soft it is rare. Alternatively, use a meat thermometer — the thermometer should not touch a bone though, or you’ll get an inaccurate reading. Beef is rare at an internal temperature of 60°C, medium 70°C,  well done 75°C.

9. When the meat is cooked, allow to rest for 15-30 minutes before carving, depending on the size of the roast.

10. Store it on a plate in a warming oven. The internal temperature will continue to rise by as much as 2° or 3°C, so remove the roast from the oven when it is still slightly less done than you would like.

11. To carve, transfer the meat to a hot carving dish, add any meat juices to the gravy if making. Slice the meat vertically into slices about 3mm thick with a good sharp carving knife.

12. Serve on hot plates with the pan-grilled onions.