Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > November 2019 > Roasts The meaty ones

Roasts The meaty ones

Ever fancied freeing up the oven and cooking the turkey on the barbie? This is the moment! This stellar collection of main-event showstoppers, full of vibrant flavours, will give you plenty of plan-ahead inspiration for your festive table

PART ONE Look out for veggie roasts next month

Josh Katz’s brined and barbecue-roasted turkey with beetroot purée and tahini gravy
Alex Mackay’s Moroccan-spiced roast ’n’ braise lamb shoulder & onions with freekeh, ginger, citrus and honey
Kenny Tutt’s cider and mustard glazed ham with dauphinois potatoes, greens and gravy
Matt Tebbutt’s roast stuffed chicken with mustard fruits and green sauce
PORTRAIT: PETER KNAB

“My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. This recipe was inspired by the enchanting North African influence on the food of my beloved Provence, with the appetising tangle of sweet, sour and spice I so adore. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.”

A BIT ABOUT ALEX

Chef Alex has written several cookbooks, including The Magic Fridge. He ran cookery workshops with Delia Smith at Norwich City Football Club for more than a decade and now teaches at the WI Cookery School.

Alex Mackay’s Moroccan-spiced roast ’n’ braise lamb shoulder & onions with freekeh, ginger, citrus and honey

SERVES 6-8. HANDS-ON TIME 40-50 MIN, OVEN TIME 4 HOURS 15 MIN

MAKE AHEAD

The lamb loses a little of its lustre but can be prepared fully a day ahead and reheated. It can also be kept warm for at least 30 minutes without any loss of life and can be frozen for up to 3 months in separate portions of lamb, onions and gravy.

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - November 2019
If you own the issue, Login to read the full article now.
Single Issue - November 2019
$5.49
Or 549 points
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
36%
$41.99
Or 4199 points
6 Month Digital Subscription
Only $ 3.66 per issue
SAVE
33%
$21.99
Or 2199 points

View Issues

About delicious. Magazine

The delicious. November issue brings you the joy of festive anticipation and will help you dream, plan and cook the best Christmas ever. Find our freeze-ahead soups, braises, cookies and puds; Rick Stein and Gill Meller's favourite festive dishes and Delia’s most loved Christmas cake; centrepiece roasts from MasterChef winner Kenny Tutt and Matt Tebbutt, and not forgetting 16 pages of brilliant veggie and vegan recipes to see you through the feasting. Plus foodie gifts and gifts for foodies. It’s got everything you need for Christmas.