- Roast grouse with fondant potatoes, redcurrant and bread sauce, game chips and wild mushrooms
- Roast herb chicken with crème fraîche rösti, sugar snap peas, runner beans and Chantenay carrots
- Roast parsnip and rosemary soup
- Roast peppered beef with bourbon mustard and all the trimmings
- Roast pheasant with chestnut mash and honeyed parsnips
- Roast pork loin with roasted spiced apples
- Roast shoulder of lamb with roast potatoes and spring greens
- Roast shoulder of lamb with roasted ratatouille
- Roast spatchcock chicken with a burrata and slow roasted tomato salad
- Roast tomato and olive oil soup
- Roast tomato and vegetable pizza
- Roasted apricot with apricot swirled cheesecake
- Roasted apricots and basil with apricot and pistachio biscotti and apricot ice cream
- Roasted barramundi with brown shrimps, violet artichokes and mash
- Roasted breast duck with baby vegetables and cherries
- Roasted chicken liver pâté with apple and walnut chutney
- Roasted cod with kumquat marmalade and green pepper dressing
- Roasted courgettes with chilli scrambled eggs
- Roasted Dover sole with caper butter and sautéed broad beans and potatoes
- Roasted five-spice breast of duck with sauce bigarade and cavolo nero