Repeat after us – “roasting concentrates flavour roasting concentrates flavour.” It’s our mantra, even in summer and yes, even with tomatoes. Roasted tomatoes taste amazing; sweet and intense, they're useful for so many things. Hurl them into a salad, throw them into a sauce for pasta, put them alongside cheeses or on an antipasto…

Nothing, but NOTHING will make you glow with domestic pride like bringing a crackling-topped pork roast to the table. It’s virtually The Meaning of Life. Try our easy steps to crispy-crackly-porky nirvana and tell us we’re wrong. We love cooking a belly roast because the crackling-to-flesh ratio is high; there’s plenty for everyone…

What happens when you s-l-o-w cook lamb shoulder? Freaking magic, that’s what. All those connective tissues and layers of fat just melt away, making the flesh soft and ridiculously tender; if we used the despised ‘moist’ word, we’d have applied it here. That’s how good this lamb is. And if you’re useless at carving – happy days…