The British kitchen
5 recipes
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Lemon, garlic and thyme butter pushed under the skin, then trussed and roasted to temperature for crisp skin and juicy breast meat.
Our family classic, from Jamie Oliver's retro trifle: jam roll, strawberries and Cointreau under strawberry jelly, blancmange, mandarins, orange jelly, custard and cream. Give each layer time to set before adding the next.
Sausages baked in a tall, crisp-edged Yorkshire pudding, served with onion gravy. A spoonful of mayonnaise in the batter helps it rise higher and collapse less.
Baked in foil until soft, then crisped with olive oil and salt. Quartered and loaded with whatever toppings you like.
The crunchiest roast potatoes: parboiled, roughed up, then roasted in smoking-hot duck fat. Adapted by RecipeTin Eats from Nigella Lawson's goose fat potatoes.