Roasts with the most

Ditch the stress (and cost) of making a big Easter roast. Choose dishes

With Guests

Harissa roasted lamb shoulder with chickpeas

There’ll be plenty of oohing and aahing over this slow-cooked centrepiece.

Serves 6 – 8 | Ready in 4 hrs 45 mins, plus at least 4 hrs marinating time Faff factor | EF |

• 2kg lamb shoulder

• 6tbsp harissa

• 4tbsp tahini

• 3tbsp rapeseed oil

• 1 lemon, zested and juiced

• 2tsp ground cumin

• 2 garlic bulbs, sliced in half, plus 1 garlic clove, crushed

• 3 red onions, peeled and cut into wedges

• 4 fresh rosemary sprigs

• 500ml low salt chicken stock

• 600g carrots, chopped into chunks

• 2 x 400g tin chickpeas, drained and rinsed

• 180g spinach

• 2tbsp cumin seeds, lightly toasted

• 6–8 wholemeal flatbreads, warmed For the accompaniments

• 1 cucumber, thinly sliced

• 1 red onion, thinly sliced

• ½ green chilli, deseeded and thinly sliced

• 6tbsp white wine vinegar

• pinch of caster sugar

• 4tbsp fat-free Greek yoghurt

• 1tsp runny honey

• 10g fresh parsley, torn to serve

1 Using a sharp knife, score the fatty side of the lamb a few times all over. Pat the lamb dry and sprinkle with a pinch of salt, then brush with 4tbsp harissa. Cover and marinate in the fridge for 4 hrs, or overnight if you prefer.

2 In a bowl, add the tahini, 1tbsp oil, the lemon juice, cumin and crushed garlic to make a dressing. Stir to combine, then cover and chill until needed.

3 Make the accompanying pickles and yoghurt the day before or a few hrs in advance. In two separate bowls, add the cucumber and then the onion and chilli. Stir 3tbsp vinegar through each bowl with a pinch of sugar and salt. In another bowl, stir together the yoghurt, honey and half the parsley Cover and chill until ready to serve.

4 Remove the lamb from the fridge 30 mins before cooking. Preheat the oven to 160°C/140°C fan/gas 3. Lay the onions and halved garlic bulbs in a large roasting tray. Add the rosemary and pour in the stock. Place the lamb on top of the onions and garlic, pour over 2tbsp oil, season with pepper and cover tightly with foil. Roast for 3½ hrs until turning meltingly soft. Leave to cool, then keep covered

Serves 6 – 8 | Ready in 4 hrs 45 mins, plus at least 4 hrs marinating time

Faff factor | EF |

• 2kg lamb shoulder

• 6tbsp harissa

• 4tbsp tahini

• 3tbsp rapeseed oil

• 1 lemon, zested and juiced

• 2tsp ground cumin

• 2 garlic bulbs, sliced in half, plus 1 garlic clove, crushed

• 3 red onions, peeled and cut into wedges

• 4 fresh rosemary sprigs

• 500ml low salt chicken stock

• 600g carrots, chopped into chunks

• 2 x 400g tin chickpeas, drained and rinsed

• 180g spinach

• 2tbsp cumin seeds, lightly toasted

• 6–8 wholemeal flatbreads, warmed

For the accompaniments

• 1 cucumber, thinly sliced

• 1 red onion, thinly sliced

• ½ green chilli, deseeded and thinly sliced

• 6tbsp white wine vinegar

• pinch of caster sugar

• 4tbsp fat-free Greek yoghurt

Getting ahead

Marinate and cook the lamb a day ahead, then pop in the oven on the day to finish off.

Roast chicken legs with crispy potatoes and Caesar dressing

Chicken legs cook faster and are cheaper than a whole bird – winner, winner, chicken dinner.

Serves 6–8 | Ready in 1 hr 50 mins, plus cooling time | Faff factor

• 1 garlic clove

• 1 anchovy fillet

• 1tsp Dijon mustard

• 1 lemon, zested and juiced

• 70g light mayonnaise

• 20g Parmesan, grated

• 3tbsp rapeseed oil

• 1kg Maris Piper potatoes, cut into 3–4cm chunks

• 1tbsp plain flour

• 1.7kg or 8 chicken legs

• 4 x 180g packs Asda Trimmed Fine Beans

• 5g soft cheese

Mix it up

1 In a blender blitz together the garlic, anchovy, mustard, half the lemon zest and juice, mayonnaise, Parmesan and 2tbsp oil until smooth. Pour into a bowl, cover and put in the fridge until needed. This can be made and left in the fridge for up to 3 days in advance.

2 Add the potatoes to a large pan of cold water, bring to the boil and simmer for 7–8 mins, until just tender. Drain and leave to dry for 10 mins. Sprinkle over the flour, then toss to coat. Cover and chill in the fridge up to a day in advance.

3 Preheat the oven to 200°C/180ºC fan/ gas 6. Take the chicken out of the fridge 1 hr before cooking. Pat dry with kitchen paper and lightly sprinkle with salt.

4 Pour ½tbsp oil into a large roasting tin, then put in the oven to heat up for 5 mins. Take the tin out of the oven and carefully add the potatoes. Give them a shake to coat in the oil, then put back in the oven for 20 mins.

5 After 20 mins take the tin out of the oven and lightly crush the potatoes with the back of a spoon, baste in the oil and spread them out. Place the chicken legs on top of the potatoes and drizzle over the remaining oil. Roast for a further 1 hr, until everything is golden, crispy and cooked through.

6 Bring a small pan of water to the boil and add the green beans. Boil for 3–4 mins until just tender. Drain and pop back into the pan with the soft spread, remaining lemon juice and zest and some black pepper. Serve the chicken legs with the crispy potatoes, Caesar dressing poured over and green beans on the side.

Leftovers tip: Shred any leftover chicken and add to a lunchtime salad for extra protein.

Enjoy the extras

Any leftover cabbage can be chopped up and added to a coleslaw or stir-fry for extra colour and flavour.

Roasted red cabbage steaks with maple and nut glaze

Show off your vegan credentials with this stunning looking main.

Serves 6 | Ready in 50 mins | Faff factor

• 200g giant couscous

• 2 lemons, juiced

• 1tsp wholegrain mustard

• 30g vegan soft cheese alternative

• 1tsp fennel seeds

• 10g fresh parsley, finely chopped

• 3tbsp rapeseed oil

• 1 large red cabbage, cut into 2cm thick rounds to create ‘steaks’ (6 steaks in total)

• 2 garlic cloves, crushed

• 1tsp chilli flakes (use less if you don’t like heat)

• 3 spring onions, sliced

• 1tbsp light soy sauce

• 3tbsp balsamic vinegar

• 50g walnuts, chopped

• 50g whole almonds, chopped

• 2tbsp maple syrup

• 115g vegan feta (optional), crumbled

• 5g dill

1 Cook the couscous according to the pack instructions. In a small pan add the juice of 1 lemon, mustard, vegan cheese and fennel seeds and cook gently over a low heat for 2 mins, until smoothly combined. When the couscous is cooked, drain in a sieve and rinse with cold water. Transfer to a bowl with the dressing and chopped parsley Season, cover and chill until ready to serve for up to 1 day ahead.

2 Preheat the oven to 200°C/180°C fan/ gas 6. Add 1tbsp oil to a baking tray and arrange the cabbage steaks on top. Bake in the oven for 10 mins to soften slightly. Meanwhile, for the drizzle, add the garlic, chilli flakes, spring onions and 2tbsp oil to a small pan and cook for 2 mins over a medium heat to bring out the flavours. Stir through the soy and balsamic vinegar, then turn the heat to medium-high and cook for 2–3 mins until starting to reduce. Finish with a squeeze of lemon juice to cut through.

3 Take the cabbage steaks out of the oven and pour over the drizzle. Cover with foil and put back in the oven to roast for a further 15 mins or until the cabbage is tender.

4 Lightly toast the nuts in a small frying pan over a medium heat for 2 mins. Pour in the maple syrup and stir through for 2 mins more until sticky. Serve the cabbage steaks with the nut maple glaze, topped with the feta (if using) and dill with the couscous on the side.

Cook’s tips: Any nuts would work for the glaze so use your favourite. Some of the cabbage steaks will be different sizes, so take them out sooner and give the bigger ones a few minutes more. Serving suggestions: A crisp green salad would be delicious.

Braised short ribs with Yorkshire puddings

Switch up the traditional Sunday dinner to a succulent rib roast for an easy, purse-friendly meal.

Serves 8–10 | Ready in 3 hrs 50 mins

Faff factor | GF EF |

• 2kg beef short ribs

• 5tbsp rapeseed oil

• 150ml semi-skimmed milk

• 3 eggs

• 100g plain flour

• 2 large carrots, roughly chopped

• 2 celery sticks, roughly chopped

• 2 red onions, cut into wedges

• 3tbsp plain flour

• 250ml red wine

• 1 litre low salt beef stock

• 4 fresh thyme sprigs

• 2 fresh rosemary sprigs

• 1.25kg floury potatoes, such as King Edward or Maris Piper, cut into even chunks

• 30g soft cheese

• 50ml semi-skimmed milk

• 500g spring greens, sliced

• ½ lemon, zested and juiced

1 Take the short ribs out of the fridge 30 mins before cooking and lightly season with salt and pepper. Put a large frying pan over a high heat with 1tbsp oil. In batches, brown the short ribs for 6–7 mins, turning regularly until golden brown all over. At this point you can cover and put the ribs in the fridge for up to 1 day before cooking.

2 To make the Yorkshire puddings, whisk together the milk, eggs and flour until smooth with a pinch of pepper. Cover and chill for up to 1 day in advance.

3 Preheat the oven to 230°C/210°C fan/ gas 8. Evenly divide 3tbsp oil between the holes of a 12-hole muffin tin. Put the tin in the oven for 5 mins to get the oil hot. Take the tray out of the oven and, working quickly but safely, evenly divide the batter between each hole. Bake for a further 13–15 mins until risen and super crispy. At this point you can either cover and leave to one side until serving, warming them through in the oven before you serve. Alternatively, you can freeze ahead for up to 3 months. Simply cook from frozen. To cook the Yorkshires from frozen, preheat the oven to 220°C/200°C fan/ gas 7. Lay the Yorkshire puds on a baking tray and cook for 5 mins until hot and golden.

4 In a large flameproof casserole dish set over a medium-high heat pour in 1tbsp of oil. Add the carrots, celery and onions and cook for 5–6 mins, stirring occasionally. Stir through the flour and cook for a further 1 min. Pour in the red wine and cook for 2–3 mins to slightly reduce. Pour in the stock and bring to the boil. Once boiling, reduce the heat to a simmer and add in the ribs, thyme and rosemary. Put a lid on or use foil to cover the pan. Cook for 3 hrs, stirring occasionally, until the meat is falling away from the bone.

5 Meanwhile, add the potatoes to a saucepan and cover with water. Bring to the boil and cook for 18–20 mins until soft and tender. Drain and transfer back to the pan. Add the soft cheese and milk and season, then mash until creamy and smooth. Keep warm or reheat to serve.

6 When ready to serve, steam or boil the spring greens until tender; 4–5 mins, then add the lemon zest and juice. Make sure everything else is heated through and serve with the beef, mash and Yorkshire puddings.

Leftovers tips: Add leftover beef to a curry such as a nutty massaman.

Honey-glazed Cajun-spiced pork with mango salsa and sweet potato wedges

Say hello to the sunshine flavours of the Caribbean with an added Cajun kick.

Serves 4–6 | Ready in 2 hrs, plus marinating time

Faff factor | GF

• 300g frozen mango, defrosted and larger chunks halved

• 1 red chilli, deseeded and sliced

• 1 lime, zested and juiced

• 2 spring onions, sliced

• 5g fresh coriander, chopped

• 1tbsp Cajun spice

• 1tsp paprika

• 2tbsp runny honey

• 4tbsp rapeseed oil, plus extra for the roasting tray

• 4–6 pork steaks

• 50ml white wine

• 150ml low salt chicken stock

• 700g sweet potatoes, cut into wedges

• 1tbsp dried rosemary

• 120g rocket or watercress, to serve

1 For the mango salsa, toss together the mango, chilli, lime, spring onions and coriander in a bowl, then cover and chill for up to 1 day before serving. In a separate bowl, add the Cajun spice, paprika, honey and 1tbsp oil. Season to taste and mix well Brush the glaze over the pork steaks, cover and marinate for 1 hr in the fridge or overnight.

2 Preheat the oven to 200°C/180°C fan/ gas 6. Add the steaks to a large oiled roasting tray and place in the oven for 5 mins. Take the steaks out of the oven and turn the temperature down to 180°C/160°C fan/gas 4. Pour in the wine and stock and put back in the oven to cook for 2 hrs or until soft.

3 When the steaks have 40 mins left add 1tbsp of oil to a separate baking tray and put in the oven for 5 mins to heat up. Take the tray out of the oven and add the sweet potato wedges.

Hot

or not

If you’re not a lover of too much spice, change the Cajun spice to just 1tsp.

Sprinkle over the dried rosemary, another 1tbsp oil and season with salt and pepper. Toss so the potatoes are evenly coated. Return to the oven to cook for 40 mins, turning them after 20 mins to ensure they cook evenly.

4 Serve the steaks with the glaze, a handful of sweet potato wedges, mango salsa and rocket.

Serving suggestions: Add greens to this dish with the addition of rocket or watercress, simply drizzled with oil and a pinch of pepper.