The simplest ROAST
As in life, when it comes to cooking it’s best not to overcomplicate things. Here, delicious. editor Karen Barnes uses five classic ingredients to create the ultimate dish for weekend bliss
PHOTOGRAPH: ALEX LUCK. FOOD STYLING: ELLA TARN. STYLING: SARAH BIRKS
ROAST OF THE MONTH
“This recipe has developed over time… It was originally inspired by a recipe from the French chef Stéphane Reynaud, and I experimented with adding some different ingredients, such as vermouth and lemon. Then Ella in our food team had the idea of adding parsley, too, which gives some welcome colour. It’s almost embarrassingly easy to make, yet so very good.”