Fancy something a little bit different this weekend? Why not try out one of these alternative roast recipes for a Sunday gathering, all full of flavour but minimal on fuss.
From zesty lime-infused roast chicken to a creamy broad bean-filled pie, these crowd pleasers from chef and food stylist Georgina fuggle are traditional favourites with a twist...
Mint & Redcurrant Lamb with Beans
"We all have people who have been an inspiration to us and mine is Milla. She was the catalyst to my love of cooking, and together we can paw over cookbooks and discuss restaurants late into the night. It was during one such session in Norfolk that we developed this recipe. The redcurrant jelly slowly melts while the fresh mint lightens the lamb. One note before you begin: it may seem like a lot of beans but, trust us, the quantities complement each other."
I N G R E D I E N T S
1 leg of lamb, 1.7-2kg in weight
4 garlic cloves, peeled but kept whole
1 good sprig of rosemary
2 tablespoons olive oil
2 heaped tablespoons roughly chopped mint
2 x 300g flageolet beans, drained and washed
125g redcurrant jelly, warmed
400g cherry tomatoes
3-4 large courgettes, halved lengthways and chopped into 1cm crescents
200ml vegetable stock
M E T H O D
Preheat your oven to 200°C/gas 6.
Make incisions all over your lamb by poking the tip of a knife through the skin. Rub the lamb all over wit the garlic, then poke halved cloves and rosemary tufts into the incisions as though you’re planning cuttings in the garden. Place in a deep roasting tin and drizzle over the olive oil.
Roast the lamb for 1 hour, until it’s just starting to turn golden. Meanwhile, combine the chopped mint, beans, redcurrant jelly, cherry tomatoes, sliced courgettes and stock. Season enthusiastically.
Remove the lamb from the oven briefly and spoon the bean mixture around the joint until the leg is surrounded by a sea of beans. Reduce the temperature to 180°C.gas 4 and return the joint to the oven for 1 hour or until the lamb is cooked as you wish (allow 20 minutes per 500g.1lb 2oz).
Remove the lamb from the beans and allow the meat to rest for 10 minutes before carving. This is the moment that you can add little more stick to the beans if you think it’s needed. Season and spoon onto hot plates with a goof hunk of lamb.
Tip: I like a little more fresh mint stirred through the beans just before serving.
Lime Roasted Chicken with Potatoes
"Sundays all over the country signal roast-chicken lunches and copious platefuls of spuds, but it’s easily forgotten that these roasts require an impressive degree of skill – what with managing all the timings and coping with the hungry anticipation! All that juggling may drive you to this wonderfully simple, all-in-one method. You might just have enough time to warm your plates!"
Prep time 15 minutes, cook time 1 hour 20 minutes
I N G R E D I E N T S
1.5kg free-range chicken
2 whole heads of garlic, cut in half horizontally
800g red-skinned potatoes, washed and halved
3 tablespoons mild-tasting oil
3 limes, zested and halved
3 plump fresh red chillis, thinly sliced on the diagonal
2 large red onions, peeled and each cut into 8 wedges
Sea salt and freshly ground black pepper
M E T H O D
Preheat the oven to 200°C/gas mark 6.
Season the cavity of the chicken well and stuff with half a garlic head. Rub the halved potatoes with 1 tablespoon of the olive oil. Use your hands to give them a good coating. Place in a large roasting tin and nestle the chicken in the centre. Rub a further glug of oil over the chicken and season the skin generously.
Place the chicken and potatoes in the centre of the oven. After 30 minutes, remove from the oven and reduce the temperature to 180°C/gas mark 4
Add all the remaining ingredients to the nest around the chicken and sprinkle over the lime zest. Give the limes a good squeeze over the potatoes (leave the squeezed halves amongst the potatoes – they look wonderful and will only add flavour) and roast for a further 45 minutes or until the chicken juices run clear
Transfer the chicken to a carving board and allow the meat to rest for 10 minutes. Carve and serve with your delicious crusty potatoes and a bowl or two of vegetables.
Tip: make the gravy in the very same tin that you used to roast the chicken, simply remove everything then transfer the tin to the hob and place directly on a very low heat. Sprinkle 2 tablespoons of plain flour over the delicious chicken juices and stir until you have a thick paste. Very gently, add 500ml hot chicken stock, mixing well after each addition. Season and add a spot of mustard should you feel the gravy needs it. That’s it – done.
Broad Bean, Ham Hock & Wholegrain Mustard Pie
"A thrifty ham hock is the back bone to this recipe and, partnered with cornichons and cream, it equates to pie heaven. The reasurringly creamy filling is encased in fudgy pastry, highly glazed and sprinkled with poppy seeds."
Prep time 30 minutes and 1 hour chilling, cook time 4 hours
I N G R E D I E N T S
2 ham hocks
2 bay leaves
1 teaspoon peppercorns
220g broad beans, podded weight
1½ tablespoons wholegrain mustard
150ml crème fraîche
1 teaspoon crushed coriander seeds
4 tablespoons finely chopped cornichons
1 tablespoon plain flour
½ small bunch of flat-leaf parsley, chopped
1 medium egg, beaten
Salt and freshly ground black pepper
For the pastry:
175g plain flour
Tiny pinch of salt
150g butter, diced
90ml soured cream
1 tablespoon poppy seeds
M E T H O D
Place the ham hocks, bay leaves and peppercorns in a large pan. Cover generously with cold water and bring to a steamy simmer. Cover with a lid and cook for 3 hours until tender and falling apart. Keep your eye on the water levels and top up every so often, as needed. Once the ham hocks are cooked, remove from the pan. Separate the meat from the bone – I find it easiest to use your hands. Pull away large chunks of the meat, roughly chop and set aside. You need about 500g of cooked ham hock.
Bring a second pan of salted water to the boil. Add the beans and simmer for 5–6 minutes, until just tender. Drain and set aside.
Make the pastry. Put the flour, salt and butter in a food processor and pulse until the butter is fully incorporated through the flour. Alternatively, put in a large bowl and rub the butter into the flour using your fingertips. Then add the soured cream and pulse for 2–3 seconds or stir by hand until just mixed. Shape into a flat disc, wrap in clingfilm and chill for 30 minutes.
Select an enormous bowl and combine the cooked ham, broad beans, mustard, crème fraîche, coriander seeds, cornichons, flour and chopped parsley. Pour the cider into a small saucepan over a medium heat and allow to reduce by half. Cool slightly before adding to the ham hock mixture. Season to taste, remembering that the ham is salty.
Empty the filling into a pie dish and brush the edge of the dish with a little beaten egg. Roll out the pastry to the thickness of a pound coin and place over the filling. Crimp the edges of the pastry to secure it to the edge of the dish, brush the surface with more beaten egg and chill for a further 30 minutes.
Meanwhile preheat the oven to 180°C/fan 160°C/gas mark 4.
Remove the pie from the fridge, glaze again with egg and scatter with poppy seeds. Transfer to the middle shelf of the oven and bake for 30–35 minutes until the pastry is golden and you can just see the filling bubbling. Allow to sit for a few minutes before serving in slices.
Tip: You can also use 200g dried broad beans, soaked overnight. Simply, place the broad beans in a large pan of salted water and bring to the boil over a high heat. Lower the heat to a simmer and cook for 25–30 minutes or until the broad beans are al dente.
Recipes from Fuggle Antics & 'Take One Pot' by Georgina Fuggle, photography by Tara Fisher.