alternative roast

Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner

Tandoori roast chicken

chicken

onions

lemon

ginger

coconut milk

coriander

yogurt

tomato purée

cinnamon

garlic

red food colouring (optional)

Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch

Spinach rice

Greek extra virgin olive oil

onion

baby spinach leaves, washed and finely chopped

dill

long-grain rice

lemons

Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.

Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.

When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs

Pot-roast veal with new-season carrots & orange

veal shoulder

thyme

olive oil

butter

carrot

shallot

icing sugar

orange

milliliters white wine

chicken stock

Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.

Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.

Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

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Tandoori roast chicken

Spinach rice

Pot-roast veal with new-season carr...

Top 3 alternative roast recipes from across the web

The most viewed alternative roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori roast chicken

Spinach rice

Pot-roast veal with new-season carr...

The most viewed alternative roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine