Treat your family by cooking a tasty Sunday roast with these recipes

PUT on your Sunday best and cook a roast dinner the whole family will love, using seasonal meat, fruit and vegetables.

Try these recipes for a tasty leg of lamb, seasonal sides and a light and fruity rhubarb fool to follow . . . 

Shutterstock

Delight the whole family by cooking an unforgettable and fresh Sunday roast with these cheap and easy recipes[/caption]

Roast leg of lamb

Serves 6 – £3.98 per person

Preparation time: 10 minutes

Cooking time: 55 minutes

Resting time: 30 minutes

Shutterstock

Cook the lamb as follows: 10-12 mins per 500g for rare, 15 mins for medium-rare, 20 mins for well done[/caption]

YOU NEED:

• 1 leg of lamb weighing about 2kg (with the bone in)
• 4 large garlic cloves, peeled and sliced lengthways into thirds
• 20 anchovy fillets in oil, drained
• 1 bunch rosemary
• 6 tbsp butter, softened
• Freshly ground black pepper
• 250ml white wine
• Juice of 1 lemon
• Salt, as needed

METHOD:

1. Preheat oven to 220C/200C fan/gas 7 and with a small, sharp knife, make 12 incisions 2in deep into the fleshy side of the leg of lamb.
2. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Cream the butter with the remaining anchovies and smear it all over the meat.
3. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
4. Roast in the oven for 15 minutes. Then lower the temperature to 200C/180C fan/gas 6 and roast for another 40 minutes for rare. From time to time, baste by spooning the juices over the meat.
5. Remove from the oven, cover with tin foil and leave to rest for at least 30 minutes.
6. Meanwhile, taste the juices that are now your gravy, adding salt as needed. It should not need much because of the anchovies. If the gravy is too thin, boil in a pan to thicken.

Roast new potatoes, sweet potatoes and beetroot

Serves 4 – 79p per person

Preparation: 10 minutes

Cooking: 45 minutes

Shutterstock

Add in carrots, parsnips, turnips or any other root veg you fancy[/caption]

YOU NEED:

• 16 new potatoes
• 4 sweet potatoes, peeled and cubed into bite-sized pieces
• 4 beetroot, peeled and cubed into bite-sized pieces
• 2-3 red onions, sliced into wedges
• 1 tbsp olive oil
• Salt and pepper to taste

METHOD:

1. Preheat oven to 220C/200C fan/gas 7. In a large bowl, toss all the ingredients with the olive oil then season to taste.
2. Place in a single layer in a roasting tin and add 1-2tbsp of cold water.
3. Roast for 45 minutes, turning occasionally, until soft and caramelised.

Zesty asparagus

Serves 4 – 78p per portion

Preparation: 15 minutes

Cooking: 5 minutes

Shutterstock

Swap asparagus for green beans or tenderstem broccoli[/caption]

YOU NEED:

• 150g fresh asparagus, trimmed
• 2 tbsp fresh lime juice
• 1 tsp grated lime zest
• 1 tbsp fresh coriander, chopped
• 1½ tsp fresh root ginger, finely chopped
• ½ tsp caster sugar
• 6 tbsp vegetable oil
• Salt and ground black pepper to taste

METHOD:

1. Pour about 2.5cm of water into the bottom half of a steamer pan set and place over medium heat.
2. Place the asparagus in the top half of the steamer pan set and steam until tender, 4-5 minutes. Remove the asparagus and arrange on a serving plate.
3. Meanwhile, whisk the lime juice and zest, coriander, ginger and sugar in a bowl. Drizzle in the vegetable oil while whisking.
4. Season with salt and pepper then drizzle over the asparagus.

Rhubarb fool

Serves 2 – 70p per portion

Preparation: 10 minutes

Cooking: 5 minutes

Alamy

Serve with shortbread biscuits[/caption]

YOU NEED:

• 115g rhubarb
• 1 tbsp sugar
• 1 tbsp orange juice
• 60ml double cream
• 2 tbsp full-fat or fat-free plain Greek yoghurt

METHOD:

1. Trim the ends off the rhubarb and slice into bite-sized pieces. Put the rhubarb, sugar and orange juice in a small pan and stir gently to dissolve the sugar.
2. Bring to a low simmer and cook for a couple of minutes until the rhubarb softens. Set aside to cool.
3. Put the cream and yoghurt in a bowl and beat until relatively stiff peaks form. Set aside a couple of pieces of rhubarb to decorate the top of the glasses and fold the rest into the cream mixture.
4. Divide the mixture between two glasses and top with the reserved rhubarb. Chill until ready to serve.