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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 in Parma ham with blue cheese and rocket

by The Hairy Bikers
Starters & nibbles

Roasted figs with Marsala syllabub and roasted almonds

by Matt Tebbutt
Desserts

Roasted fish and potatoes with Café de Paris butter

by Julius Roberts
Main course

Roasted garlic and gochujang prawn pasta with cream cheese garlic bread

by Poppy O'Toole
Main course

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 lemon garlic chicken with potato and pea mash and creamy tarragon sauce

by Lesley Waters
Main course

Roasted Mediterranean vegetables

by Mary Berry
Side dishes

Roasted monkfish and chorizo hotpot

by Marcus Wareing
Main course

Roasted monkfish with classic French lentils

by James Martin
Main course

Roasted monkfish with wild mushroom and truffle broth

by Matt Tebbutt
Main course

Roasted nuts

by Hattie Ellis
Light meals & snacks

Roasted onion curry

by Nadiya Hussain
Main course
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