The aroma, the heat, the carving, the first bite: there is nothing quite like the pleasure of indulging in a deliciously satisfying roast - and it's all so easy.
With step-by-step instructions for stuffing, trussing, and carving, and tips on how to choose the best cuts of meat and test for doneness, 'Roasting' is the definitive modern guide to cooking a better roast.
From traditional recipes such as Leg of Lamb with Vegetables and Mint Sauce to new favourites such as Chicken Legs with Spiced Butter and Couscous or the Asian-inspired Short Ribs with Orange and Wasabi Glaze, the recipes in 'Roasting' are sure to impress.
