Roast Three-Rib Beef
A tied three-rib beef roast served with its skimmed pan gravy.
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Roast Veal Breast with Prosciutto and Potatoes
Bone-in veal breast studded with prosciutto, roasted in lard and finished with potatoes in the pan juices.
Roasted Aubergine and Cucumber Sauce with Ginger
A thick roasted aubergine sauce with reduced tomato, squeezed cucumber, soy sauce and fresh ginger. Spoon it alongside grilled vegetables or rice; makes about 350 g, eight small servings.
Roasted Cabbage Sauce with Aubergine and Vinegar
Roasted aubergine and a smaller amount of browned cabbage are puréed with raw shallot and ground chilli. White and red wine vinegars give the sauce a distinctly tart finish.
Roasted Cabbage and Aubergine Sauce with Chilli
Browned cabbage and soft roasted aubergine make the base of this chilli sauce. Fresh spring onion is blended in after cooling, and water is added gradually to keep the sauce as thick or loose as needed.
Roasted Cabbage and Aubergine Sauce with Coriander
Ground coriander and a generous amount of fresh lemon juice season roasted aubergine and cabbage. Parsley and spring onion are blended in after the vegetables cool, producing an earthy, lemony sauce.
Roasted Celeriac and Watercress Sauce
Cultivated watercress, parsley and thyme are blended with roasted celeriac into a loose green sauce. A generous amount of raw shallot supplies a sharp onion flavour, balanced by red wine vinegar.
Roasted Chicken Finished in Cream
Young chicken browned by roasting, then immediately jointed and finished gently in a butter, onion and cream sauce.
Roasted Kale and Sweetcorn with Yogurt
Roasted turkey breast, kale and sweetcorn are folded with a yogurt dressing made with partly mashed corn, cider and black pepper. Serve warm with pita wedges.
Roasted Mushroom and Courgette Cream Sauce
Roasted vegetables are blended with thick crème fraîche, Dijon mustard and measured citrus. The result is a cool, spoonable sauce for vegetables or cooked dishes.
Roasted Mushroom and Potato Sauce
Roasted button mushrooms are blended with yogurt, red wine vinegar, black pepper and rosemary. Hand-mashed boiled potato thickens the mixture into a creamy sauce without being worked through the blender.
Roasted Pea and Potato Mustard Sauce
Lightly roasted green peas are blended with Dijon mustard, raw tomato, garlic and parsley. Boiled potato is mashed by hand and folded through the mixture to thicken this tangy vegetable sauce.
Roasted Potato and Mushroom Sauce
Hand-mashed roasted potato thickens a purée of raw button mushrooms, parsley and garlic. Freshly squeezed lemon juice and red wine vinegar give this pale sauce a pronounced tang.
Roasted Potato and Pea Sauce
Tender raw green peas are blended with yogurt, parsley and chives for a bright green sauce. Roasted potato is mashed separately and folded through by hand, with red wine vinegar providing a tart edge.
Roasted Red Pepper and Aubergine Sauce
Roasted red peppers and aubergine blended into a thick sauce with shallot, parsley, two vinegars and a little yogurt. Makes about 700 g, six generous sauce portions.
Roasted Sweetcorn and Cheddar with Mustard
Roasted sweetcorn and black-eyed peas are finished with melted cheddar, then folded through mustard yogurt. Serve on crisp baguette pieces with lemon wedges.
Roasted Tomato and Pepper Yogurt Sauce
Roasted red pepper, tomato and shallot make a concentrated vegetable purée. Stir it into strained yogurt for a thick orange sauce flecked with parsley.
Roasted Turkey and Mushrooms with Yogurt
Turkey breast, pumpkin and mushrooms are roasted together and finished with sage and cider. Serve over natural yogurt with crisp baked filo pieces.
Romagna-Style Lamb with Peas
A lamb hindquarter studded with garlic and rosemary, browned and gently braised with tomato, then finished over peas in its cooking juices.
Romagna-Style Ricotta Dumplings
Small unwrapped ricotta and Parmesan dumplings, without greens, dressed with meat jus and cheese.
Romagna-Style Spinach with Raisins
Whole spinach leaves gently cooked with olive oil, garlic, parsley, a little sugar and seedless raisins.
Roman Chicken and Tongue Wafer Fritters
A firm milk-sauce filling of roast chicken, cooked salted tongue, prosciutto and truffle enclosed in breaded edible wafers and fried.
Roman Frozen Punch
Citrus sorbet lightened with vanilla meringue and finished with rum.
Roman Saltimbocca with Veal and Prosciutto
Small veal cutlets with half a sage leaf beneath a thin slice of prosciutto, held flat and cooked in butter.