Doctor's Review: Medicine on the Move

December 6, 2019
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Sunday Roasts

We’ve certainly evolved from cavemen cooking meat on a spit. Today, making a roast is almost an occasion; it’s most definitely never an afterthought. It requires a couple of hours in the oven, surely, but the technique itself is simple: just prep your hunk of meat, place it in the oven and then let it cook itself. Roast beef, roast chicken and ham are old favourites, yes, but Betty Rosbottom’s Sunday Roasts, published by Chronicle Books, wants to introduce you to new ones using lamb, veal and seafood too. And leftovers? Yup; almost a week’s worth of sandwiches for lunch. Here are two classics from the book and a third using Cornish hens.

Recipes from the book