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Roast wild duck breast with walnuts and celery

by Matt Tebbutt
Main course

Serves 1

Prep: <30 mins

Cook: 30-60 mins

Roasted aubergine with walnut salsa

by Yotam Ottolenghi
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Roasted balsamic beetroot and shallot tart

by Gaz Oakley
Main course

Serves 8

Prep: <30 mins

Cook: 30-60 mins

Roasted butternut squash

by Louisa Carter
Side dishes

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Roasted butternut squash soup

by James Martin
Light meals & snacks

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Roasted cauliflower with cashew nuts

by The Hairy Bikers
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted chicken breast with leeks and green beans

by Angela Hartnett
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted cream of tomato soup

by Georgina Hayden
Light meals & snacks

Serves 4–6

Prep: <30 mins

Cook: 1-2 hrs

Roasted Cumberland sausage with swede and potato mash

by James Tanner
Main course

Serves 1

Prep: <30 mins

Cook: 10-30 mins

Roasted duck breast with anchovy salad

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Roasted figs in Parma ham with blue cheese and rocket

by The Hairy Bikers
Starters & nibbles

Serves 2-4

Prep: <30 mins

Cook: <10 mins

Roasted green vegetables

by Izzie Cox
Side dishes

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted hake and cherry tomatoes with salsa verde

by Olly Smith
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas

by James Martin
Main course

Serves 4-6

Prep: <30 mins

Cook: 1-2 hrs

Roasted Mediterranean vegetables

by Mary Berry
Side dishes

Serves 4–6 as side dish

Prep: <30 mins

Cook: 10-30 mins

Roasted monkfish and chorizo hotpot

by Marcus Wareing
Main course

4

Prep: 30-60 mins

Cook: 30-60 mins

Roasted monkfish with classic French lentils

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Roasted monkfish with wild mushroom and truffle broth

by Matt Tebbutt
Main course

Serves 2-4

Prep: 30-60 mins

Cook: 1-2 hrs

Roasted peach and burrata salad

by Georgina Hayden
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Roasted peach brioche with Parma ham, courgette and ricotta salad

by Matt Tebbutt
Light meals & snacks

Serves 4

Prep: overnight

Cook: 10-30 mins

Roasted pork chop with rosemary and red onion

by Anna Haugh
Main course

Serves 1

Prep: <30 mins

Cook: 10-30 mins

Roasted portobello mushrooms with pine nuts and halloumi

by Sabrina Ghayour
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Roasted sausage and potato supper

by Mary Berry
Main course

Serves 4-6

Prep: <30 mins

Cook: 30-60 mins

Roasted sea bass with sweet potato, tomatoes and thyme

by James Martin
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

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