These summer Sunday roast recipes have a delicious Mediterranean twist

Serves 4

Lemon roasted potatoes

(Picture: Sainsbury’s)

Ingredients

4-6 Maris Piper potatoes
Juice of a lemon
1 lemon sliced
2 tsp dried oregano
2 tsp fine semolina
1 cloves of garlic, minced
50ml oil
Handful of chopped parsley
Salt and pepper

Method

Peel and quarter your spuds, place them in a pan of cold salted water and cook for 15-20 minutes until tender
Preheat the oven to 180°C
Place a tray in the oven with the oil
Drain off the spuds and leave to steam fry with a tea towel over them for 10 minutes
Give the spuds a toss so that they break down a little on the sides
Take the tray out of the oven and put the spuds in the tray. Give them a toss, cook for 30 minutes
In that time mix all the other ingredients together
Take the spuds out the oven and turn it up to 200°C
Pour the lemony liquid over the potatoes, add the lemon slices and give them a mix
Then return them to the oven for a further 30 minutes
Season and sprinkle with some parsley if you fancy. For those that love the summery lemon taste you can add extra lemon zest when you serve the potatoes for a fresh flavour

White wine and roasted garlic dipping gravy

Ingredients

1 bulb of garlic
1 glass of Sauvignon Blanc
500ml-1ltr golden chicken stock
Handful of mixed fresh herbs, rosemary, thyme, parsley
2 to 3 echalion shallots finely chopped
Juices from the pork and the lemon roasted potatoes
3 tsp cornflour to help thicken

Method

Wrap the garlic in foil, season and roast with the potatoes
In a saucepan sauté the shallots. When golden, deglaze with the wine and cook out the alcohol
When the garlic is cooked make it into a paste and add to the wine and onions
Cover with stock and any roasting juices from the meat and potatoes
Bring to the boil and add just enough corn flour to thicken into a dip consistency sauce
Finish with chopped herbs

Slow-Roasted Confit Tomatoes

(Picture: Sainsbury’s)

Ingredients

1kg Sainsbury’s Taste the Difference Tomato Variety Box
3 garlic cloves, thinly sliced
2 teaspoons of granulated sugar
Handful fresh thyme
250ml olive oil, plus extra
2 tbsp balsamic or sherry vinegar
1 tablespoon salt

Method

Heat oven to 160C fan
In a medium bowl, whisk together the oil, vinegar, salt and sugar
Add the tomatoes, garlic, and thyme to a baking dish. Pour the oil mixture over the tomatoes
Bake, uncovered, until the tomatoes have wrinkled and softened, but have not totally burst, around 90 minutes

Tear-and-share Yorkshire pudding

(Picture: Sainsbury’s)

Ingredients

4 eggs
140g plain flour
220ml whole milk
Few sprigs rosemary finely chopped
Small bunch of thyme finely chopped
Zest of 1 lemon
Seasoning
Vegetable oil or lard

Method

Mix all ingredients together and leave in the fridge for an hour
Get an oven proof tray that fits in your air fryer and add the fat
Get it in the air fryer at 190°C and preheat it
Once the fat is smoking hot add the Yorkshire pudding mixture and air fry for 5-8 minutes until golden and crispy then serve up as it is to tear and share
Or, to cook in the oven: Heat oven to 230°C /fan 210C/gas 8.
Heat a tray with the fat so it’s piping hot
Pour the batter into a jug, then remove the hot tray from the oven. Carefully and evenly pour the batter into the tray
Place the tray back in the oven and leave undisturbed for 20-25 minutes until the pudding has puffed up and browned

Rosemary, garlic and lemon stuffing

Ingredients

125g old stale hard bread (no waste)
1 tbsp of rosemary finally chopped
Dried garlic
Lemon zest and juice from 1 lemon
25g salted butter
50 ml chicken or vegetable stock
Salt and pepper
Melted butter
Honey
1 x egg to bind

Method

Blend bread into crumbs
Mix with all the dry ingredients and egg
Pour over hot stock and mix well. Leave to sit for 5-10 minutes
Roll into a sausage shape and wrap tightly in cling film and leave in the fridge for 15 minutes to set up
Then remove the cling film and get in the air fryer tray and brush with honey butter
Roast for 10-15 minutes at 190°C until piping hot through and golden all over
To serve just slice up
Or, to cook in the oven: roast at 190°C for 10-15 minutes

Pork Chops with Nduja Butter

(Picture: Sainsbury’s)

Ingredients

1 pack of Sainsbury’s British pork chops with paprika & nduja butter

Method

Preheat oven to 200°C/Fan 180°C/Gas 6. Remove all packaging. Preheat frying pan over a high heat. Rub each chop with 5ml of vegetable oil
Pan fry chops for 1 minutes on each side, then 1 minute on the fat edge
Remove from pan and place on a baking tray on the middle shelf of the oven. Cook for a further; 12 minutes, adding the butter for the last 2 minutes
Remove from the oven, cover with foil and allow to rest for 2 minutes before serving. Check food is piping hot throughout, all juices run clear and no pink colour remains

BBQ Style No Beef Brisket

Ingredients

1 pack of Sainsbury’s BBQ style no beef brisket, summer edition

Method

Pre heat oven to 190’C. Remove all packaging and set aside the two butter pats
In a shallow frying pan with a little cooking oil lightly brown the steaks on both sides over a medium heat for 2 minutes, then transfer onto a baking tray and place in pre heated oven and cook for a further 15 minutes
For the last 3 minutes of cooking place one butter onto each steak until melted