sunday

Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too

Foolproof slow roast chicken

butter,for greasing

chicken

1kg roasting potatoes,halved

garlic heads,halved through the middle

milliliters white wine

chicken stock

bay leaves

Heat oven to 160C/fan 140C/gas 3. Brush a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> all over with butter and smear some over the skin of the chicken.

Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.

Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Fill your home with the smell of freshly baked scones. Taste members love them and we think the Country Women's Association would approve!

Basic scones

flour,

self-raising flour

butter,

milk

Whipped cream, to serve

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A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

olive oil

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

tomatoes

can adzuki beans

kidney beans

sweet potatoes

lime

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Strawberry and coconut bircher muesli

rolled oats

Granny Smith apple, cored, coarsely grated

yoghurt

apple juice

coconut milk

vanilla bean paste

2.50 gm ground cinnamon

strawberries,

Strawberry yoghurt, to serve

strawberries, quartered

40.00 gm caster sugar

lemon juice

Corned beef is delicious served warm with hot buttery mash, veggies and mustard, and equally good cold between two slices of bread (with a little relish or pickles)!

Traditional corned beef with mustard sauce and vegetables

kg corned beef silverside, fat trimmed, rinsed

brown sugar

40.00 ml white wine vinegar

cloves

black peppercorns

onions,

baby carrots, trimmed, peeled

red cabbage,

butter, cubed

40.00 ml plain flour

milliliters cream

46.80 gm wholegrain mustard

40.00 ml finely chopped chives

sugar

Colin Fassnidge and Anthony Puharich pop the kettle on and debate the ins and outs of a cracking, crackling porchetta.

Porchetta with sage and fennel stuffing recipe

nero,

day-old sourdough loaf, crusts removed, coarsely torn

flat-leaf parsley, leaves picked

sage leaves, leaves picked

fennel seeds, crushed

allspice

sundried tomatoes, drained

(160 milliliters) extra virgin olive oil

pork and fennel sausages,

pork

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Get your jollof rice to taste healthy & to look colorful by adding fresh mixed vegetables as a twist!

Jollof Rice With Mixed Vegetables

Rice

Green Pepper (Bell pepper) – 1 piece

Chicken (whole chicken drumsticks or chicken breast)

Pepper -

Salt (to taste)

sized bulbs

Seasoning – Knorr cubes/Knorr chicken cubes.

Tatashe (Red bell pepper)

Habanero Pepper(Rodo)

Tomato Puree

Thyme

Curry powder.

Prepare tomato stew (Blend tomatoes, onions, Red bell pepper and habanero  pepper to a smooth paste and cook.

If whole chicken is going to be used: Wash and cut it into pieces. Cook with Knorr chicken cubes &2 bulbs of onions (chopped). The cooking time depends on the type of chicken. When done, grill in an oven.You may also choose to fry your chicken to give it a golden look which is more presentable.

Parboil the rice, Wash the parboiled rice and put in a sieve to drain. Pour the chicken stock(from the cooked chicken in step2) and the tomato stew into a sizeable pot and leave to boil.

Add the drained parboiled rice, pepper and seasoning to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

Wash, scrape and cut the carrots into small cubes. Also wash and cut the green pepper into small pieces.

When the water is almost dry(from step 5), add the diced carrots, cover the pot and continue cooking. When the water is completely dry, turn off the stove.

Add the diced green pepper and turn the rice with a wooden spoon (This is done because green pepper is a soft vegetable so even the slightest heat is enough to get it done. If added at the same time as the carrots (which are harder) they will turn very dark by the time the water has completely dried. Green pepper is added after the cooker is turned off to keep the pepper green & looking fresh).

Your Jollof rice is ready and can be served with fried plantain or Moin-Moin.

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This authentic recipe for Italian Sunday gravy, sauce, or sugo, as my family calls it - is a rich tradition that's been passed down through my Sicilian family for generations. It's a rich red sauce that gets simmered for hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It's traditionally served on Sundays, but this iconic Italian recipe is perfect for big family gatherings, special occasions or any night of the week. 

Italian Sunday Gravy (Sugo)

extra virgin olive oil

kosher salt and black pepper (to taste)

small yellow or sweet onion (finely diced)

garlic (very thinly sliced)

red chili flakes

tomato paste

28- ounce cans whole peeled tomatoes or crushed tomatoes

Italian parsley

sugar (optional)

lbs Italian sausage (hot, sweet or both)

pasta (for serving)

Pecorino Romano cheese (for serving)

Ricotta cheese (for serving)

Heat olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside.

Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes.

Add the garlic and chili flakes, then continue cooking for another 2 minutes. 

Stir in the tomato paste for about 1-2 minutes.

Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce. 

Bring the sauce up to a boil, then add the pork loin, sausage and meatballs and reduce the heat to low. Simmer on the lowest possible heat setting, stirring about every 20 minutes to prevent the bottom from burning, for about 3 hours, or until the pork is falling apart. Turn off the heat and allow the meats to sit in the sauce until ready to eat. 

Taste the sauce and add more salt if needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter.

Toss al dente pasta with a little bit of sauce, then transfer the rest to gravy boats or another serving vessel, and serve the pasta with the platter of meats and sauce on the side, with a bowl of grated cheese and a bowl of ricotta for passing at the table. 

Spectacular! Wow was this delicious. Bravo

I made this exactly as written except I used my homegrown garden tomatoes. One pint that I had canned and the rest fresh roasted in the oven. It came out awesome!! Will serve with penne, a scoop of ricotta, and some crusty bread.

if youre debating trying this, do it. 

I’m back on this page for the third time and decided to leave a review. The secret to perfect sauce (like your grandma use to make) is pork! 
I followed this recipe and used cheap pork chops, and homemade meatballs. Let it simmer for 5.5 hours on low, and it turned out perfectly. Even those tough cuts of pork were fork tender. I broke them into small chunks and served with pasta. Thank you for sharing this recipe!

Discover just how easy a roast can be with our step-by-step guide to classic roast chicken

Roast chicken

lemons

organic chicken

rosemary

garlic heads,

potato

tbsp sunflower, vegetable oil

butter very soft

Add flavour from the inside: Heat oven to 190C/fan 170C/gas 5. Halve the lemons and prick one half all over with your knife. Cut the rest into wedges and set aside. If the chicken’s legs are tied with string, remove it. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.

Assemble the roast: Tip the potatoes and remaining garlic into the roasting tin, toss with the oil and season. Push the potatoes to the edges and sit the chicken in the middle. Brush butter all over the breasts and legs with your pastry brush. Season and make sure the potatoes are evenly spaced around the tin. Re-tie the legs if you like.

Roast and check it’s cooked: Roast in the centre of the oven for 1 hr 10 mins, brushing twice with more butter during cooking. To check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the bird out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier chicken.

Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp. Serve your roast with simple vegetables like broccoli.

Who doesn't love a hearty plate of pasta topped with authentic Italian meatballs? These juicy Italian polpettes infused with traditional flavors and simmered in a rich tomato sauce are a staple in Italian cuisine! This is my Sicilian family's traditional meatball recipe using beef, pork, and veal - and they're the best Italian meatballs you'll ever taste!

Homemade Italian Meatballs

breadcrumbs (Italian breadcrumbs (or the equivalent in roughly torn stale bread))

Pecorino Romano or Parmesan cheese

parsley

garlic

onion

salt

½ cup whole milk (you can sub

eggs

meat or

tomato sauce (for simmering)

ricotta (for serving (optional))

basil (for serving (optional))

Preheat the oven to 450 degrees and line a sheet pan with parchment paper.

In a large bowl, combine the breadcrumbs, salt, grated cheese and parsley. Use a microplane grater to finely grate in the garlic and onion (you want about 1 1/2 - 2 teaspoons of onion pulp).

Add the milk and eggs, then mix until totally combined. If the breadcrumbs and milk have seized up and gotten hard, add a few splashes of milk until it loosens enough to easily mix.

Add the meat and mix with a fork or your hands until the breadcrumb mixture is evenly distributed and the mixture is homogeneous. Be careful not to overmix or it will cause the meatballs to become tough.

Wet your hands and form the meat into whatever size balls you desire - I like them to be about 1/4 cup big. Space them out evenly on the parchment-lined baking sheet.

Bake for about 7 minutes, then turn to the other side and bake for an additional 7 minutes. The meatballs should be nicely browned on two sides. While the meatballs are baking, prepare your sauce or have it heating up on the stove.

Place the meatballs directly into the sauce after cooking. Simmer on the lowest heat setting possible for approximately 1 hour. If you need to keep them for longer, turn off the heat and just let them sit in the sauce until ready to serve, then gently bring them back up to temperature.

Serve meatballs with al dente pasta, extra sauce, a sprinkle of cheese, a dollop of ricotta and a sprig of fresh basil. 

I'm going to make the meatballs for Christmas dinner. They sound scrumptious!!

Just made these moments ago, to put with your "The Best Authentic Italian Sunday Gravy", they are delicious just out of the oven. Working on the sauce now and considering how these turned out I'm very excited!

So good! Made for a church potluck and none were left. Kids were disappointed there were no leftovers!!

“These might be the best meatballs I’ve ever had in my life”

My 100% Italian wife after we made these last night

10/10 recommend

My meat balls alway come out dry . I made these for my son and he said they were 8/10 in juicy. So happy I found this recipe.  😋

I would give this recipe more than 5 stars if I could. These were the best meatballs I've ever had! Our whole family loved them. I was going to freeze more for later but there were none left!

WoW!! The best meatballs I've ever made and I'm italian! I used Parmesean because that's all I had, refrigerated overnight, baked and dropped in sauce for lasagna. 
Excellent and definitely a keeper.
Thank you!

Oh my gosh..... this is BY FAR THE BEST Meatball recipe I have ever had.  My family LOVES them.  The ricotta and romano pecorino with basil on top is over the edge!  I give this a five star and will make many more times!  
Thank you!!

Superb! Thank goodness that you bake them first and not fry. With frying the end result is crusty trapezoids instead of round meatballs.

Our honey-roast beetroot is lovely hot or cold, and even better a day later when flavours have developed. Enjoy as a Sunday roast side dish or as part of a picnic spread

Honey-roast beetroot

thyme

tsp balsamic vinegar

tbsp clear honey

Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Top 11 sunday recipes from across the web

The most viewed sunday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Foolproof slow roast chicken

Basic scones

Sunday night chilli con carne

Strawberry and coconut bircher mues...

Traditional corned beef with mustar...

Porchetta with sage and fennel stuf...

Jollof Rice With Mixed Vegetables

Italian Sunday Gravy (Sugo)

Roast chicken

Homemade Italian Meatballs

Honey-roast beetroot

Top 11 sunday recipes from across the web

The most viewed sunday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Foolproof slow roast chicken

Basic scones

Sunday night chilli con carne

Strawberry and coconut bircher mues...

Traditional corned beef with mustar...

Porchetta with sage and fennel stuf...

Jollof Rice With Mixed Vegetables

Italian Sunday Gravy (Sugo)

Roast chicken

Homemade Italian Meatballs

Honey-roast beetroot

The most viewed sunday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine