Put your feet up and relax with hearty Sunday lunch specials with all the fixings. Roast chicken, beef, and pig belly are all available, as are meat-free choices, seafood, and spicy substitutes to meat.
Sunday lunch specials food you can cook
Perfect roast leg of lamb
Perfect roast leg of lambCourse: Lunch, Recipes
2 sticks of celery
2 bay leaves
1 large leg of higher-welfare lamb, (2.4kg)
½ a bunch of fresh rosemary, (15g)
4 cloves of garlic
red wine vinegar
9 anchovy fillets optional
- Preheat oven to 220°C/425°F/425°C fan forced/gas 7. Roughly chop the celery, carrots, and onion, transferring them to a large roasting tray with the bay leaves as you go.
- Follow the lamb bone down approximately 10cm to 12cm with a sharp, pointed knife (you are just creating a ‘tunnel’ to separate the flesh from the bone). Carry out this procedure starting at the top and ending at the bottom. Prick the skin at an angle six or eight times randomly across the leg using a sharp-pointed knife, then open up the wounds with your fingertips to provide some space. Rub olive oil, sea salt, and black pepper all over the lamb.
- Remove the leaves from the rosemary sprigs and peel and finely slice the garlic; drizzle a little olive oil and a splash of red wine vinegar over the top. Fill each hole with a sprig of rosemary, a couple of garlic slices, and an anchovy fillet (if using), adding any leftovers and a nice splash of water to the trivet tray with the veg.
- Place the lamb directly on the oven’s middle shelf and the tray on the lower shelf. Reduce oven temperature to 180°C/350°F/gas 4 and cook until the desired doneness is achieved.
Pot-roast pork with Chianti jus – Sunday lunch specials
- butcher’s string
- 1 bunch of fresh sage , (15g)
- 2 cloves of garlic
- olive oil
- red wine vinegar
- 1 kg higher-welfare skinless boneless saddle-eye pork loin
- 18 slices of Coppa di Parma
- 1 knob of unsalted butter
- 1 red onion
- 1 stick of celery
- 3 sprigs of fresh rosemary
- 200 ml Chianti red wine
- 2 celeriac , (1kg each)
- ½ a bunch of fresh thyme , (15g)
- FRUIT COMPOTE
- 400 g rhubarb
- 1 green eating apple
- 1 red eating apple
- 1 tablespoon dark brown sugar
- 1 knob of unsalted butter
Garnish with a sprinkle of salt and mash into a paste. Garlic, 2 teaspoons each oil and red wine vinegar, and black pepper.
Rub the paste all over the pork, cover, and refrigerate for at least 30 minutes, preferably overnight.
180C/350F/gas 4 preheat oven On a level surface, gently oil a big piece of greaseproof paper. Arrange the Coppa di Parma on the paper in a broad square.
Roll the pork firmly in the Coppa, using the paper to assist. Remove the paper and fasten the meat with the butcher’s thread.
Brown the pork all over in a large nonstick frying pan with a drizzle of oil and butter, rotating with tongs.
Trim and coarsely chop the celery, and add it to the pan as you go. Add 2 rosemary sprigs, then most of the wine, and heat for 1 minute.
Roast for 40 minutes, turning and basting every 10 minutes, until brown and cooked through, adding the remainder of the Chianti towards the end.
Meanwhile, scrub both celeriac, then peel with a sharp knife. Put the peelings on a roasting tray with 1 tablespoon oil and salt and pepper, and roast with the pork.
Chop the remainder of the celeriac into rough 2cm pieces and cook in 1 tablespoon oil in a large casserole pan. Pick in the thyme leaves, then cook covered for 30 minutes, stirring regularly and adding water as required.
Trim and cut the rhubarb into 5cm sections. Add a touch of pepper, sugar, butter, and 1 tablespoon red wine vinegar to the tray of cored, wedged apples. Add the remaining rosemary sprig and bake for 20-30 minutes, or until the fruit is soft enough to mash.
Let the meat remain in its juices while the fruit and celeriac cook.
Serve the pork with the fruit compote, celeriac and crispy celeriac crackling, and the pan juices. Served with steaming seasonal greens.
Roast duck with Marsala gravy – Sunday lunch specials
This crispy roast duck is a fuss-free alternative to the traditional Sunday roast.
- 1 x 1.6kg whole duck
- 2 heaped teaspoons Chinese five-spice powder
- 1 clementine
- 6 fresh bay leaves
- 1 bulb of garlic
- 2 carrots
- 2 red onions
- 3 tablespoons plain flour
- 100 ml Marsala
- 1 litre organic chicken stock
Preheat the oven to 180°C/350°F/gas 4.
Remove any extra fat from within the cavity of the duck, then using a sharp knife gently score the breast and legs all over in a crisscross pattern, around 1cm apart.
Season the duck with sea salt, black pepper, and the five-spice, then massage all over so the taste catches in all the nooks and crannies.
Halve the clementine and insert it into the hollow along with the bay leaves. Transfer the duck to a medium roasting pan and cook for roughly 1 hour 20 minutes.
Meanwhile, split the bulb of garlic across the center, then peel and coarsely slice the carrots and onions.
When the time is up, remove the roasting tray from the oven. Carefully pick up the duck and spread the veg onto the tray to form a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is delightfully crisp and the flesh slips easily away from the bone.
Once cooked to perfection, place the duck on a platter to rest while you get on with the gravy.
Add the flour to the veggies, then mash everything together with a potato masher, scraping up all the sticky deliciousness from the bottom.
Place over medium-high heat, pour in the Marsala and let boil and cook away, stirring well.
Add the stock, then bring to the boil and lower to a simmer for roughly 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the top, then season to taste.
Shred or cut up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens, and cranberry sauce.