Warm pickled apples and a celeriac remoulade make the perfect partners for this crispy-skinned porchetta. You’ll need to start this recipe a day ahead.

“You can’t eat lamb without mint sauce,” says Matt Moran of this recipe for his signature lamb shoulder. You’ll need to start this recipe a day ahead. The flavours of the slow-roasted lamb develop beautifully over time, so it will make great leftovers the next day. Bring lamb to room temperature before shredding, and toss through salad leaves, using the mint salsa as a dressing.

"Marinated artichokes are the secret to this stuffing – they tie in perfectly with the Greek-inspired flavours of the lamb." – Georgina Esdaile

The magic of this roast beef is in its spice crust, which evokes our favourite NYC deli meat with its distinctive combination of punchy peppercorns, coriander and other spices.

The classic roast chicken takes a trip to the Med, returning as this hearty, colourful and flavour-packed version by Georgie Esdaile.

As reliable and classic as they come, but still utterly delicious.

This one-tray roast is guaranteed to please the family (and the one doing the washing up, too). If you've not had much experience with spatchcocks before, just think of them as little mini chickens.

Bring the taste of Paris to your kitchen with this classic beef dish by Guillaume Brahimi.

“Mint salsa brings out the best of this roast,” says chef Matt Moran.

There is nothing more comforting than a Sunday roast in a toasty warm dining room with your loved ones. Jason Atherton gives a stealthily healthy version of this classic dish with a cauliflower couscous - making for a lighter variation your family will love.

Butterflying the chicken really helps to reduce the cooking time, meaning you can have a roast chicken on the dinner table within a fraction of the time.

Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

Valli Little's warm and healthy Irish stew is the perfect dish to hibernate on this winter.

Brisket is the cut just below the shoulder on the forequarter – the best cut for slow-cooking, not to mention one of the cheapest. Serve with horseradish mash or with old-school buttered noodles.

Slow roasted until the meat is falling off the bone, these lamb ribs are tender and packed full of flavour. If 1.5kg seems like an obscene quantity for only four people, keep in mind that once they’re cooked, they will shrink considerably.