Roast recipes

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.

A simple way to roast topside of beef to ensure it's super succulent, every time

These tips and tricks will give you the perfect Yorkshire puddings! They're the crowning glory of any Sunday roast. It's a perfect Yorkshire pudding recipe.

I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.

I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.

The British roast is timeless, and while the classic version will always have its place, one of its best bits is the endless possibility for variation.

Mouthwatering tips for the best roast ever. Jamie Oliver writes exclusively for BuzzFeed Life.

Why save a roast for when the family come over? This mini version's great any day of the week

A roast dinner is too good to save for Sundays – this roast chicken rocks any day of the week

Enjoy a lovely roast any day of the week with this quick and easy recipe for one.

Why save a good-old roast for the weekend? This mini roast chicken for one rules any day

A tasty slow roasted duck recipe, perfect for a family meal or entertaining friends, Jamie's duck recipe is served with a delicious celeriac remoulade.

Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots

Jamie Oliver

This is a great showstopper dish. By swapping classic roast potatoes for roasted vegetable chips, I’ve added a healthy dimension, but it still tastes just as delicious. Remember to buy higher-welfare chicken – they taste miles better than standard chickens and they’ve had a much happier life too.

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.