Skip to content - Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce
- Roasted halibut with asparagus and a caper and butter sauce
- Roasted lamb, pickled squash and turnips with a chilli dressing
- Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas
- Roasted lobster with stewed sprouts
- Roasted loin of lamb rolled in a sweet chilli jam served with pickled vegetables
- Roasted monkfish with classic French lentils
- Roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée
- Roasted peach and raspberry pavlovas
- Roasted pork fillet with spiced pork patties and chilli jam
- Roasted pork loin with chilli and watercress crust
- Roasted pork with homemade mustard sauce
- Roasted quail with parsnip purée, pomegranate and parsnip chips
- Roasted quail with wild mushrooms, kale, fondant potatoes and a tarragon and Madeira sauce
- Roasted sea bass with chorizo, red onion and cherry tomatoes
- Roasted shoulder of pork with apple sauce, cabbage and mash
- Roasted shoulder of pork with Parisienne potatoes, glazed carrots and Oxford sauce
- Roasted stuffed leg of lamb with boulangère potatoes
- Rockefeller cod with fennel salad and a classic white wine sauce
- Rump steak, chips and béarnaise sauce