SMALL ROAST PAN RECIPES

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
5. Toss the beets with the balsamic vinegar and whole herb sprigs.
6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
8. Toss the turnips with the vinegar and bay.
9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
12. Once ready, give the tray a jiggle, then pile the veg on a platter.

1. Preheat the oven to 200°C (400°F/Gas 6).

2. Place the oil in a large bowl. Using a small sharp knife, make several incisions in the lamb and insert the garlic and rosemary into the cuts. Brush the lamb with a little of the oil, then season to taste with sea salt and freshly ground black pepper and place in a roasting tin.

3. Add the prepared vegetables to the remaining oil in the bowl. Using clean hands, rub the vegetables to lightly coat with the oil, season to taste, then arrange around the lamb in the tin. Bake for 35 minutes or until the lamb is cooked but still a little pink in the middle.

4. Transfer the lamb to a plate, cover loosely with foil and leave to rest in a warm place. Bake the vegetables for a further 15 minutes, or until tender. Remove to a dish and keep warm.

5. Pour roasting juices and any meat and vegetable sediment into a saucepan, add the stock and red wine and stir over medium heat until the meat and vegetable sediment is incorporated. Bring to the boil. In a small dish, blend the butter and flour until well combined, then whisk into the boiling liquid. Reduce the heat to low and cook, stirring constantly, for 3 minutes. Season to taste.

6. Serve the lamb and roast vegetables with the gravy, cooked peas and mint jelly on the side.