Sunday roasts

We love nothing more than spending our Sunday tending to a steaming cut of meat ahead of some serious end-of-week feasting. Have a gander at our best-ever roast…
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roast beef and yorkshire potatoes on a blue platter with knifes, buttered bread and dipping sauce
Triple-mustard roast beef and yorkshires recipe | Sainsbury`s Magazine
Topside is a lean but tender cut that roasts well and carves into thin slices, perfect for Sunday lunch. Get the Sainsbury's Magazine recipe today.
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2h 0m
a person in an apron holding a platter with meat and veggies on it
Rolled roast lamb with Wensleydale, apricot and herb stuffing recipe | Sainsbury`s Magazine
Tangy Wensleydale cheese and nuggets of sweet apricot add a lovely flavour hit to this Easter-friendly lamb roast. Serve with crunchy roast potatoes and sautéed spring greens. Get the Sainsbury's Magazine recipe today.
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1h 15m
a roast chicken on a platter with potatoes and carrots, garnished with parmesan cheese
Million-dollar chicken recipe | Sainsbury`s Magazine
At first glance, this might look like any other roast chicken… but there’s a hidden bonus of sourdough bread slices underneath, which absorb the roasting juices and a smoky crème fraîche sauce. Dig in! Get the Sainbury's Magazine recipe now.
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1h 45m
two plates with baked potatoes on them and spoons next to each other in front of the plate
Wondering how you’ll manage to cut neat slices through a notoriously firm butternut squash? The secret is in part-roasting it before the hasselback-slicing process. Try this as a vegetarian main dish or an elegant side. Get the Sainsbury's magazine recipe
a white plate topped with food on top of a table next to other plates and utensils
Whole roast cacio e pepe cauliflower recipe | Sainsbury`s Magazine
This really simple dish, created with minimal cauliflower prep, is made even more delicious by ‘scarpetta’ – the delicious act of dipping crusty bread into a flavoursome sauce that’s left at the bottom of the cooking pot. Get the Sainsbury's magazine recipe
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1h 10m
roasted roots with fruit and nuts served in bowls
Roasted roots with fruit and nuts
Spruce up roasted veggies with a scattering of festive cranberries and crunchy chopped pistachios. Use whatever dried fruit and nuts you have to hand – figs, apricots, almonds and hazelnuts all work. Get the Sainsbury's magazine recipe
a blue plate topped with meat covered in sauce next to other food on top of a table
Prawn pig in a blanket
The addition of king prawn elevates this giant pig in a blanket to new heights. Get the Sainsbury's magazine recipe
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55m
a green plate topped with meat covered in gravy next to two bowls of sauce
Mulled wine vegan gravy
A get-ahead gravy that can be served with all kinds of roasts, including vegan ones. Use an insulated jug or Thermos to keep the gravy hot during your meal. Get the Sainsbury's recipe
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35m
a bowl filled with potatoes and carrots on top of a wooden table next to other dishes
Café de Paris roasties
Despite the name, Café de Paris butter actually originated in a Geneva restaurant of the same name in the 1930s. Packed with spices and umami flavour, it’s also great with steak and oil-rich fish like salmon. Get the Sainsbury's magazine recipe
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1h 0m
a person holding a loaf of bread in a pan
Salt-baked chicken with citrus and lavender
Salt-baking the chicken is a great way of keeping the it nice and moist. Get the Sainsbury's magazine recipe
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2h 10m
a person holding a loaf of bread in a pan
Salt-baked chicken with citrus and lavender
Salt-baking the chicken is a great way of keeping the it nice and moist. Get the Sainsbury's magazine recipe
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2h 10m
a magazine cover with meat and vegetables on it's side, next to other dishes
Stuffing pin cushion
This sausage and bacon stuffing pin cushion makes a gorgeous centrepiece on the festive table, and its shape makes it perfect for slicing and stuffing into Boxing Day leftover sarnies. Get the Sainsbury's magazine recipe
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1h 50m
two plates filled with meat and potatoes on top of a blue table cloth next to a candle
Tamarind-and-ginger jam-glazed ham with sweet potatoes recipe | Sainsbury`s Magazine
‘As a chef, even when I’m away from a professional setting I’m always looking for ways to think outside the box when it comes to cooking. Ham was something we ate at Christmas all the time and lends itself well to sweetness as well as spice. I feel really excited about cooking this dish this year as a celebration centrepiece,' says chef Dominic. Get the Sainsbury's magazine recipe
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2h 45m
a blue plate topped with meat and veggies next to a glass of wine
Roast and confit duck with bubble and squeak cakes, cranberry gravy recipe | Sainsbury`s Magazine
Chef Tom says, 'A whole roasted duck can be a great substitute for a large turkey if there are four of you. It’s one of my favourite meats and is very accessible nowadays. Bubble and squeak always reminds me of my dad, who used to make these on Boxing Day with the leftovers, so this dish is a little nod to him.’ Get the Sainsbury's magazine recipe
a meat dish on a platter with rosemary garnish and mushrooms in the middle
Double chestnut mushroom wellington recipe | Sainsbury`s Magazine
Packed with bold umami mushroom flavours, even ardent meat lovers will enjoy this vegetarian wellington as part of the festive spread. Get the Sainsbury's magazine recipe
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1h 25m