Delicious Roast Dinner Recipes for Every Occasion
Traditional roast dinner recipes base their main components on roasted beef, chicken, lamb or pork along with various interesting side dishes. People enjoy roast dinners together for holidays and family events because they include slow-roasted seasoned meats alongside Yorkshire pudding, roast potatoes and stuffing.
The main dish for vegetarians includes vegetable or nut roasts that pair well with mashed potatoes and roasted carrots alongside Brussels sprouts and thick gravies. The roast dinner allows personalisation to meet a wide range of dietary preferences; therefore, it works well for different types of events.
Morrisons Roast Dinner Recipes: Delicious Ideas for Every Occasion
Morrisons provides multiple roast dinner recipes which fulfil various taste preferences and celebration needs. The collection at Morrisons includes garlic & herb roast pork with cider gravy, along with Greek-style roast lamb & new potatoes with tomato & olive sauce and maple and mustard roast beef and one tray roast, which combines beef with vegetables for a complete meal.
Roast Chicken and Root Vegetables with Sage and Shallot Stuffing
Step 1
Begin by preparing the vegetables. Peel and chop onion, carrots, swede and parsnip into similar-sized pieces (about 20mm x 20mm). Then, wash and quarter the new potatoes.
Step 2
Cut the chicken thighs in half, chop the rosemary and strip it, and chop the garlic. garlic.
Step 3
Mix all the above with the (crumbled) stock cube, tomato puree and oil.
Step 4
Put the mixture in a roasting tray, into a hot oven, degrees,rees for 15 minutes.
Step 5
Take it out from the oven and mix well. Add a bit of water if the vegetable or chicken has dried out too much. Place the tray into the oven and bake for an additional 15 minutes at 180 degrees.
Step 6
Finely chop shallots and butter, without letting them brown.
Step 7
Add the shallots; they are softened to the stuffing mix and hot water as per packet instructions.
Step 8
Let it stand for 5 minutes before dividing into 8 stuffing balls.
Step 9
Put the stuffing on a separate roasting tray with the chicken and vegetable bake.
Step 10
When the stuffing balls are browned, take both items out of the oven and serve.
- 8 chicken thighs, skinless
- 150 g of swede
- 150 g of parsnips
- 150 g of onion
- 1 pack of sage and onion stuffing
- 25 g of tomato puree
- 25 g of butter
- 2 sprigs of fresh rosemary
- 150 g of carrots
- 2 garlic clove
- 1 chicken stock cube
- 100 g of shallots
- 50 ml of olive oil
- 150 g of new potatoes
Garlic & Herb Roast Pork with Cider Gravy
Step 1
If you can, rub the pork skin with salt up to 24 hours before cooking and leave it out in the fridge uncovered. Preheat the oven to 230C/210C fan/gas 8 – this helps to get good crackling. Place the pork side, and using a small knife, make about eight deep cuts along the meat. Push a sliver or two of garlic, a sprig of rosemary, a pinch of thyme and a bay leaf into each incision and turn the pork the right way up. If you didn’t season the pork with salt earlier, season the skin now.
Step 2
Peel and chop the carrot and onion and put them in a shallow roasting tray; place the pork on top and rub the skin with the oil. Put the pork in the oven and cook for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and cook for a further 1 hr 40 mins. If after this time the crackling is not crisp, then heat it up again and check every 5 mins until the crackling has started.
Step 3
Transfer the pork to a board or platter to rest and pour off all but about 2 tbsp of the fat from the tray. If your tray is heatproof enough to go on direct heat, then place it over medium heat on the hob; if not, transfer it to a small saucepan.
Step 4
Stir in the flour with the veg and roasting juices and cook until you have a muck-up, dark amber paste, then add in the cider and bubble down to a thick paste again. Pour in the stock and simmer for 8-10 mins until you have thickened gravy. Strain the gravy into another pan, re-simmer and season to taste.
Step 5
Carve the pork and crackling into slices using a sharp serrated knife and serve with your favourite seasonal vegetables and the gravy on the side.
- 2kg rolled and tied pork loin with the skin scored
- 4 garlic cloves, sliced into thin slivers
- small bunch of rosemary, broken into small sprigs
- small bunch of fresh thyme, roughly chopped
- 8 bay leaves, torn
- 1 onion, roughly chopped
- 1 large carrot, chopped
- 1 tbsp sunflower oil
- 2 tbsp plain flour
- 100ml good-quality cider
- 600ml chicken stock
Greek-Style Roast Lamb & New Potatoes with Tomato & Olive Sauce
Step 1
Heat the oven to 230C/210C fanC/gass 9. Mash the garlic, lemon zest and half of the herbs with a pinch of salt in a mortar and pestle, then add the lemon juice and a drizzle of olive oil. Pierce the leg of lamb all over with a sharp knife, then stuff as much of the herb paste as possible into the holes.
Step 2
Add the potatoes to a roasting tin and toss them in the remaining olive oil and remaining herb paste. Nest the lamb among the potatoes, roast for 20 mins, then turn down to 180C/160C fan for 1 4. Roast for 1 hour and 15 mins for medium-rare lamb; 15 mins for medium and 10 mins more for well done. Baste the lamb with the juices once or twice during cooking and turn the potatoes.
Step 3
When the lamb is cooked, move it from the tin leave it to rest. Add the remaining herbs to the potatoes, take out of the tin and keep warm.
Step 4
Pour the roasting juices from the tin into a small pan. Add in the chopped tomatoes, half a can of water, the stock cube and olives and simmer for 10 mins. Serve the lamb with the potatoes, the sauce, the asparagus and a sia simple salad
- 6 large garlic cloves
- 1 lemon, zested and juiced
- Small bunch fresh oregano or thyme, leaves picked
- 6 tbsp olive oil
- 1 Morrisons Market Street leg of lamb, about 2kg, bone-in
- 1kg new potatoes
- 400g tin chopped tomatoes
- 1 chicken stock cube or stock pot
- 75g pitted black olives
- Salad and griddled asparagus, to serve
Mediterranean Easter Lamb
Step 1
Light the charcoal and replace the lid of the BBQ and let the coals turn white. If you prefer to oven cook in a preheated oven at 130°C (250°F, gas mark 2) or 110°C fan.
Step 2
Season the lamb and put it in a BBQ roasting tin with the oil (or a flameproof roasting tin on the hob if not BBQing); cook fat side down for 5 minutes on oeachch side, then set aside.
Step 3
Add the brown onion and pepper to the tin and cook, stirring occasionally, until softened. Add the garlic and cook for a further 1 min. Add the wine slightly,ghtly, and tightly, then add the stock.
Step 4
Add lamb to the tin with the bay leaves thyme; close the lid and cook for about 2 hours or in oven cover and roast for 4.5 hours
Step 5
Take out of the heat (if oven cooking, up the heat to 180°C/160°C fan and remove the lid from the roasting tin), check the stock has reduced, add the baby potatoes, tomatoes, courgette and red onion to the tray and return to the heat to cook for another 30 mins.
Step 6
Take off the heat and stir through the olives, and then return to the heat for 5 mins. If now, gnow, place the lamb onto the open grill to smoke for 15 mins, leaving the tin on the grill to carry on cooking the veg.
Step 7
Take off the heat, keep the vibe, and serve with hummus, salad and tzatziki.
- 1 tbsp olive oil
- 1.2kg lamb leg roast shank, excess fat trimmed, fat scored
- 1 brown onion, sliced
- 1 red pepper, deseeded, thickly sliced
- 4 garlic cloves, thinly sliced
- 125ml white wine
- 200ml chicken stock
- 4 sprigs fresh thyme
- 2 fresh or dried bay leaves
- 70g olives, pitted
- 2 courgette, chopped
- 500g baby pearl potatoes
- 1 pack cherry tomatoes
- 2 red onion, thickly cut
- Fresh parsley leaves, chopped, optional garnish
- Lemon rind, optional garnish
- Houmous, optional to serve
- Salad, optional to serve
- Tzatziki, optional to serve
Roast Chicken with Lemon and Garlic served with Hasselback Potatoes
Step 1
Preheat the oven to 18180°C fan/200°C
Step 2
To do Hasselback potatoes, cut slits in the width of each potato at 4-5mm intervals about two-thirds of the way into the flesh. Place into a large bowl.
Step 3
Add 2 cloves of minced garlic, grated lemon zest and juice and olive oil. Season and mix well. Reserve the juiced lemon.
Step 4
For the roast chicken, put the chicken into a large roasting tin. Place the prepared Hasselback potatoes around the chicken, cut sides up.
Step 5
In the cavity of the chicken, put the garlic bulb and the reserved lemon juice. Save 1 tablespoon of thyme leaves and put the rest of the thyme sprigs into the cavity.
Step 6
Drizzle a bit of olive oil over the chicken, sprinkle the reserved thyme leaves over the top and season with salt and pepper.
Step 7
Roast in the preheated oven for 1 hour 30 minutes, basting the chicken and potatoes every 30 minutes.
Step 8
To ensure the chicken ensurechicken isickcooked, ,d insert a skewer into the thickest part of the bird and make sure the juices run clear. Cook for a few more minutes if needed, removing the cooked Hasselbacktatoes and keeping warm.
Step 9
Let rest for 10 minutes before carving. Serve with seasonal green vegetables.
- 1 bunch of thyme
- 1 kg of potatoes, medium sized
- 2 tbsp of olive oil
- 1 chicken, extra large roast, approximately 2kg
- 2 garlic cloves, crushed
- 1 garlic bulb
- 1 lemon, zest and juice
Make Your Roast Dinner Unforgettable with Morrisons Recipes!
The roast dinner recipes from Morrisons provide customers with a convenient combination of high-quality ingredients and tasty flavors suitable for various events. Their menu includes standard choices including Maple and Mustard Roast Beef and Garlic & Herb Roast Pork with Cider Gravy alongside distinctive options such as Greek-Style Roast Lamb and One Tray Roast which caters to vegetarians.
The recipes incorporate fresh high-quality ingredients which allow users to easily prepare meals that suit various tastes and dietary needs. Morrisons assists customers to prepare satisfying homemade meals through their recipes regardless of whether they choose traditional Sunday roasts or innovative dishes.