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Roast duck with Provencal black figs

by Freddy Bird
Main course

Roast duck with sausage rolls, greens and spiced cherries

by Matt Tebbutt
Main course

Roast figs with honey and Marsala

by Nigel Slater
Desserts

Roast fillet of beef with roasted garlic and mustard cream

by Mary Berry
Main course

Roast fillet of lamb with pan-fried tomatoes, aubergine and courgette and sauce vierge

by Daniel Galmiche
Main course

Roast fruit cobbler

by Nadiya Hussain
Desserts

Roast garlic chicken with potato and leek gratin

by Donna Hay
Main course

Roast goose

by The Hairy Bikers
Main course

Roast goose breast mappas with aloo podimas

by Vivek Singh
Main course

Roast goose with ginger and orange stuffing

by The Hairy Bikers
Main course

Roast goose with goose fat potatoes

by Michel Roux Jr.
Main course

Roast guinea fowl with pistachio pilaf rice and lobster bisque

by Richard Bainbridge
Main course

Roast guinea fowl with tarragon and lemon sauce

by Valentine Warner
Main course

Roast hake with wild garlic, asparagus and potted shrimps

by Glynn Purnell
Main course

Roast halibut with a walnut and parsley relish

by Matt Tebbutt
Main course

Roast halibut with butter beans and chorizo

by John Torode
Main course

Roast ham

by Valentine Warner
Main course

Roast harissa chicken with homemade flatbreads

by Georgina Hayden
Main course

Roast lamb with Madeira gravy

by Philip Friend
Main course

Roast lamb with potatoes and fennel

by Jane Baxter
Main course

Roast leg of lamb with garlic and rosemary

by Mike Robinson
Main course

Roast leg of lamb with garlic, rosemary and thyme and a herb crust

by Michael Caines
Main course

Roast leg of lamb with mint jus

by Michel Roux Jr.
Main course

Roast leg of lamb with rosemary and garlic

by Allegra McEvedy
Main course
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