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Roasted cherry tomatoes with baked ricotta and pizzette fritte

by Claire Thomson
Main course

Roasted chicken breast with leeks and green beans

by Angela Hartnett
Main course

Roasted chump of lamb with rustic ratatouille

by Galton Blackiston
Main course

Roasted cod fillet with mint and capers

by Mitch Tonks
Main course

Roasted cod with Parma ham and peppers and wilted spinach

by The Hairy Bikers
Main course

Roasted courgettes with garlic yoghurt

by Philippa Davis
Side dishes

Roasted cream of tomato soup

by Georgina Hayden
Light meals & snacks

Roasted Cumberland sausage with swede and potato mash

by James Tanner
Main course

Roasted duck breast with anchovy salad

by Matt Tebbutt
Light meals & snacks

Roasted figs and squash with watercress, toasted pecans and port dressing

by Matt Tebbutt
Main course

Roasted figs with Marsala syllabub and roasted almonds

by Matt Tebbutt
Desserts

Roasted figs wrapped in Parma ham with blue cheese and rocket

by The Hairy Bikers
Starters & nibbles

Roasted garlic pasta sauce

by Anna Shepherd
Other

Roasted green vegetables

by Izzie Cox
Side dishes

Roasted guinea fowl

by Theo Randall
Main course

Roasted hake and cherry tomatoes with salsa verde

by Olly Smith
Main course

Roasted halibut with a prawn crust and dill sauce

by Matt Tebbutt
Main course

Roasted halibut with asparagus and a caper and butter sauce

by James Martin
Main course

Roasted halibut with Brazilian-style lime dressing

by Matt Tebbutt
Main course

Roasted Jerusalem artichokes

by Richard Corrigan
Side dishes

Roasted Jerusalem artichokes with sweetcorn and chanterelles

by Niklas Ekstedt
Side dishes

Roasted lamb cutlets with blackened leeks, wild garlic and cockle vinaigrette

by Matt Tebbutt
Main course

Roasted lamb shoulder with rosemary and paprika rub

by Mary Berry
Main course

Roasted leg of lamb with boulangère potatoes and a fricassée of onions and peas

by James Martin
Main course
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