Oven Roasted recipes

Choosing a oven roasted recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Tandoori cauliflower with mint yoghurt and lentils

  Preparation takes 30 minutes. Cooking takes 50 minutes. Allow 57 minutes in total. Makes 4 servings. Key ingredients: trimmed raw cauliflower florets and tender stalk, plain full-fat Greek-style yoghurt, neutral vegetable oil, fresh ginger, garlic. Equipment: Two shallow metal roasting trays, approximately 30 × 40 cm each, Oven with space for both trays and airflow around them, Wide 2–3 litre saucepan with lid, Large mixing bowl, Small bowl, Colander, Clean tea towel or kitchen paper, Sharp knife and chopping board, Fine grater, Spatula or tongs, Kitchen scales and measuring spoons.

  Kitchen tip: The schedule assumes both trays fit in the oven together. If only one fits, roast in two batches, allowing another 25–35 minutes, and coat the second batch shortly before roasting.

• Char siu pork with a sticky honey glaze

  Preparation takes 40 minutes. Cooking takes 85 minutes. Allow 600 minutes in total. Makes 4 servings. Key ingredients: raw boneless, rindless pork shoulder, weighed after trimming thick external fat and tough surface membranes, hoisin sauce, divided: 80 g for the marinade and 20 g for the glaze, standard light soy sauce, dark soy sauce, Shaoxing wine. Equipment: Deep roasting tin approximately 35 × 25 cm, Fitted roasting rack large enough for four strips with at least 2 cm between them, Probe thermometer, Snug non-reactive marinating container with lid, or a food-safe bag, Mixing bowl and three small glaze bowls, Pastry brush, plus a clean brush for the final coat, Tongs, Foil, Kettle, Knife and separate clean carving board.

  Kitchen tip: Thickness matters more than length: a whole shoulder joint is not an equivalent shortcut. Use a rack that fits all four strips without crowding.

• Miso-glazed salmon with sesame greens

  Preparation takes 14 minutes. Cooking takes 27 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: boneless, skin-on salmon fillets, raw weight, each approximately 2.5–3 cm thick, mild white miso, mirin, Japanese soy sauce, or 5 ml water if the glaze base is already quite salty, water for the glaze. Equipment: Oven, Shallow metal baking tray, approximately 30 × 20 cm, Foil, optional for lining the tray or shielding the glaze, 28 cm frying pan with a lid, Small mixing bowl and small bowl for toasted seeds, Measuring spoons, Spoon or pastry brush, Colander, Fish slice, Clean serving utensils.

  Kitchen tip: Start with chilled, fully thawed salmon. If using frozen fish, thaw in the fridge beforehand and follow the pack's use-by instructions; this schedule starts with thawed fillets.

• Crispy spiced chickpeas with whipped feta and flatbreads

  Preparation takes 19 minutes. Cooking takes 42 minutes. Allow 48 minutes in total. Makes 2 servings. Key ingredients: chickpeas in water, olive oil, fine salt, ground cumin, sweet paprika. Equipment: Oven, Shallow metal baking tray, approximately 30 × 40 cm, Sieve, Clean tea towels, Small food processor, approximately 500–750 ml capacity, Small bowl and spoon, Citrus grater and knife, 24–28 cm frying pan.

  Kitchen tip: Roasting times depend on how thoroughly the chickpeas are dried. Extend the unspiced roast rather than exposing the paprika to prolonged high heat.

• Herbed Lemon Chicken Thighs with Roasted Spring Vegetables

  Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs), olive oil, divided, fresh lemon, garlic, minced, fresh parsley, chopped. Equipment: large bowl, measuring spoons, knife, cutting board, baking sheet or cast iron skillet, oven, tongs, small saucepan (optional).

  Kitchen tip: Marinate the chicken for at least 15 minutes but no longer than 2 hours to avoid the lemon juice 'cooking' the meat.