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From your local COOK
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Getting round the table with people you love on a Sunday and tucking into a roast dinner is up there as one of life's greatest pleasures. Our chefs have created the very best to make your Sundays spectacular, so browse our menu below.
A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.
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Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.
Slow-cooked lamb shanks with a red wine and rosemary jus
Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.
A higher-welfare British chicken crown with a handmade sausagemeat, bacon and herb stuffing, and an English sparkling wine and orange sauce.
A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.
A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.
Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.
Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.
Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.
Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.
Red cabbage and bramley apples slowly braised in red wine and redcurrant jelly.
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