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Succulent Sunday roasts: Crowd pleasers
Nothing beats the comforting ritual of the traditional Sunday lunch. Just made for sharing, our selection of Delia's mouthwatering meat dishes are the perfect recipe for a relaxing Sunday with family and friends.
Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce
This is what we all need when time is short – a very easy, speedy recipe that is quick to make but tastes exceptionally good.
Roast Chicken with Red Onion, Thyme and Garlic
This is very colourful and pretty to look at but, just as important, a wonderful combination of flavours.
Roast Seville Orange-glazed Duck with Port Wine Sauce
If you are buying marmalade for this, do try to find a good quality Seville orange variety, as the very bitter flavour is important for this recipe.
Stuffed Pork Tenderloin with Fresh Herbs
This is a good recipe for a dinner party as it's easy to carve and serve. To serve eight, just double the ingredients using two fillets.
Roast Loin of Pork with Herbs and Spiced Apricots
This recipe for pork uses the loin, which yields lots of crunchy crackling, roasted with aromatic herbs. It is served with a sweet and sour sauce made with our Spiced Apricot and Orange Chutney simmered with some sweetish white wine such as Riesling.
Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme
This is one of the easiest ways I know to serve four people something special very quickly and very easily. If you have a first course and a pud, there is enough for six. It goes really well with Potatoes Boulangère with Rosemary.
Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
This recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or served with bangers and mash.
Roast Leg of Lamb with Shrewsbury Sauce
This is one of my favourite ways of cooking lamb, particularly in winter – plainly roasted with lots of basting to keep it juicy and succulent, then incorporating all the meat juices and crusty bits into what is truly one of the best sauces ever created. It's sweet and sharp at the same time and complements the lamb perfectly.
Roast Ribs of Traditional Beef with Horseradish, Crème Fraîche and Mustard Sauce
I still think the roast beef of old England, served with meaty gravy, crisp Yorkshire Pudding and crunchy roast potatoes is not only one of the world's greatest meals, it is something the British do better than anyone else.
Fast-roast Chicken with Lemon and Tarragon
Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like – crushed chopped rosemary leaves, sage leaves or thyme can be used, or a mixture of herbs, and you could replace the garlic with a couple of finely chopped shallots.
Baked Lamb with Rosemary with Redcurrant and Mint Sauce
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on in the summer this is a fine way to cook and serve it: the foil-baking ensures that it stays juicy.
Fast Roast Pork with Rosemary and Caramelised Apples
It's hard to believe that you can serve a roast for six people in about 40 minutes flat from start to finish, but you can, and here it is. It's also outstandingly good, dead simple, can be prepared in advance and, once tried, I'm sure you'll want to make it again and again.
Loin of Pork Dijonnaise
This has a lovely golden crust and the crackling is cooked separately to go with it. New potatoes and a green vegetable would be good in summer.
Traditional Roast Chicken with Apple, Sage and Onion Stuffing
This is a family roast chicken, moist and succulent for Sunday lunch, with lots of crispy bacon, real chicken-flavoured gravy, some very savoury stuffing and a sauce. All it needs is some vegetables with piles of crunchy roast potatoes.
Roast Gammon with Blackened Crackling with Citrus, Rum and Raisin Sauce
Gammon is now much easier to cook than it used to be. Modern curing methods have eliminated the need for pre-soaking, which makes it a perfect joint for roasting. If you leave the skin on, score it and paint it with black treacle, it turns into superb crackling during the cooking.
Crisp Roast Duck with a Confit of Rhubarb and Ginger
I’m not very horticulturally minded but rhubarb is, I think, technically, a vegetable. But since the richness of duck is always complemented by something sweet and acidic, rhubarb is absolutely perfect.
