Features recipes for roasting beef, pork, lamb and poultry. This title includes recipes ranging from classics such as Beef Wellington and Roast Loin of Pork with Apple Stuffing to more contemporary dishes like Roast Leg of Lamb with Pesto and Whisky Chicken with Onion Marmalade.
A tempting feast of 30 succulent recipes for the ultimate roast dinner, with classic roasts, stuffings and gravy as well as original twists to ring the changes.
Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.
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