Elevate your Sunday lunch with these fresh seasonal flavours


Serves 4

  • 1.5kg (3lb 5oz) piece of pork belly, off the bone 
  • 2 red-skinned apples, cored and sliced
  •  1 large red onion, peeled and sliced 
  • Juice of 1 lemon 
  • Fresh thyme, to garnish 

For the rub

  •  2tsp fennel seeds 
  • 4 garlic cloves, crushed 
  • A small handful of fresh rosemary, thyme or sage
  • Finely grated zest and juice of 1 large lemon 
  • Sea salt and freshly ground black pepper

To serve

  • English mustard and potato wedges or bread


To prep the pork for perfect crackling, place in the sink and pour boiling water from the kettle over the skin, then allow to dry. Repeat twice before cooking. 

Preheat the oven to 220°C/fan 200°C/gas 7. Score the skin of the pork and place in a roasting tray. 

In a bowl, mix the fennel seeds, garlic, herbs, lemon zest and juice, then rub over the pork skin. Pat dry with kitchen towel and season with salt and black pepper. 

Roast for 25 minutes, or until the top is crackled. Reduce the oven to 160°C/fan 140°C/ gas 3 and roast for a further hour. 

Add the apples and onion to the tray. Drizzle with the lemon juice and roast for 1 hour, or until the meat is beautifully tender. 

Slice the pork and sprinkle with thyme. Serve with the apples, onion, mustard and potato or bread.

Matthew Juke’s wine pairing: Perfect with pork

2020 Barbera d’Asti, La Villa, Tenuta Olim Bauda Piemonte, Italy (£14.99, virginwines.co.uk) 

This is not the most expensive Barbera in the Olim Bauda portfolio, but it’s my favourite. Regal black fruit notes, dense juiciness and a prodigious finish make this a star creation, and it’s thrilling with the Roast Pork Belly.


Serves 4-6

  • 1tbsp butter, plus extra for greasing 
  • 1kg (2lb 4oz) carrots, peeled and diced into 1cm (½in) cubes 
  • 1tsp cumin seeds
  •  6 garlic cloves, finely chopped 
  • 2 leeks, finely chopped 
  • 3 eggs, lightly beaten 
  • 100g (3½oz) cream cheese 
  • 100g (3½oz) almonds, lightly toasted, chopped 
  • A handful of fresh dill, chopped Sea salt and freshly ground black pepper 
  • A pinch of chilli flakes 
  • 250g (9oz) feta

For the salsa

  • 2 spring onions, finely sliced 
  • 2 tomatoes, chopped 
  • A handful of fresh coriander, chopped 
  • 3-4tbsp olive oil 
  • Juice of ½ a lime, to taste

Preheat the oven to 170°C/fan 150°C/gas 3. Heat the butter in a large, heavy based or non-stick pan. 

Add the carrots, cumin seeds and garlic and cook gently for 3 minutes, adding a splash of water to stop them sticking, if needed. Stir in the leeks. 


This is a brilliant, hearty alternative to a meat roast – but if you’re serving it to vegetarians, do check that your feta cheese is not made with animal rennet. 

Cover and cook, stirring regularly, for 5 minutes, or until softened and lightly caramelised. 

In a bowl, mix together the eggs and cream cheese. Stir into the carrot mixture along with the chopped almonds and half the dill. 

Season well with salt and pepper and add the chilli flakes. Butter a 450g (1lb) loaf tin and spoon in half the mixture, pressing down with a spoon. 

Crumble in the feta and sprinkle with the remaining dill. Top with the remaining carrot mixture and smooth. Roast for 50 minutes, until browned and slightly firm to the touch. 

Meanwhile, make the salsa. Mix all the ingredients together, season and add a squeeze of lime to taste. Spoon over the top of the feta nut roast and serve in slices.

Matthew Juke’s wine pairing: Great with nut roast 

2021 Yalumba, Y Series Viognier South Australia (£8, Tesco, Sainsbury’s, Asda) 

Each ingredient in the Nut Roast has a strong flavour, which blend beautifully. So, I’ve matched it with this aromatically perfumed white with hints of apricot and white pepper on the nose and a creamy mid-palate.


Serves  4

For the vegetables

  • 2 large sweet potatoes, cut into wedges 
  • 1 red onion, cut into wedges 
  • 1tbsp balsamic vinegar 
  • 2tbsp olive oil 
  • 2 x 6-cutlet racks of lamb, French-trimmed 
  • 200g (7oz) cherry tomatoes on the vine 
  • A small handful of fresh rosemary and thyme leaves

 For the zesty herb crust 

  •  1 large handful of fresh parsley, chopped 
  • 1 large handful of fresh mint, chopped 
  • 2 garlic cloves, grated 
  • 25g (1oz) fresh breadcrumbs 
  • Grated zest and juice of ½ a lemon 
  • Grated zest and juice of ½ an orange 
  • 1-2tbsp olive oil

Preheat the oven to 180°C/fan 160°C/gas 4. Spread the sweet potato and onion wedges in a large roasting tray. 

Mix the balsamic vinegar and olive oil together and drizzle over the wedges. Roast in the oven for 20 minutes, or until just browned and softened. 

To make the crust, combine the parsley, mint, garlic, breadcrumbs and zests in a bowl. Add the juices and enough olive oil to bring the mixture together. 

With damp hands, press into the fat side of the lamb. 

Take the wedges out of the oven and carefully nestle the lamb racks on top. Scatter with the tomatoes, rosemary and thyme. 

Roast for 25 minutes for medium rare (or 5-8 minutes more for well done). Allow to rest for 5 minutes, then carve into chops. 

Serve with the wedges and drizzled with any roasting juices.

Matthew Juke’s wine pairing: Luscious with lamb

2019 Cap Royal, Bordeaux Supérieur France (£10, Tesco) 

The most famous wine pairing in Bordeaux is a red with roast lamb. It’s also a classic in the UK, so these chops are treated to one of the best-value clarets of all – Cap Royal. Showing a lovely lick of oak barrels and cassis fruit, it’s a real winner.


Serves 4

  • 1 medium oven-ready chicken, approx. 1.7kg (3lb 12oz)
  • 1½ garlic bulbs, halved 
  • 1 lemon, sliced, plus an extra ½ lemon 
  • A few fresh thyme sprigs, plus extra to garnish 
  • 1 onion, cut into thick wedges 
  • 15g (½oz) butter 
  • Sea salt and freshly ground black pepper

For the gravy

  • 3tbsp plain flour 
  • 100ml (3½fl oz) white wine 
  • 350-400ml (12-14fl oz) chicken stock

Preheat the oven to 180°C/fan 160°C/gas 4. Place half a garlic bulb, the lemon half and the thyme sprigs inside the chicken. 

Tie the legs together with butcher’s twine. Place the chicken and onion wedges in a roasting tin. 


It’s very important to give your roast bird its resting time while you make the gravy – this will ensure it retains its juices and stays deliciously moist. 

Dot the top of the chicken with butter and sprinkle generously with salt and pepper. Cover loosely with foil and roast for 45 minutes. 

Remove the foil. Add the sliced lemon and halved garlic bulb to the tin. Carefully pour in 150ml (¼pt) boiling water and roast, uncovered, for 45 minutes, or until cooked through (pierce the chicken with a knife between the thigh and breast and see if the juices run clear – if not, roast until they do). 

Transfer the chicken, onion, garlic halves and lemon slices to a board to rest while making the gravy. Place the roasting tin with all the juices over a medium heat on the hob. 

Whisk in the flour and cook for 1 minute, stirring until smooth, then whisk in the white wine and cook for 1 minute, stirring until smooth. Stir in enough of the stock to give the desired thickness and adjust the seasoning to taste. Transfer to a gravy jug. 

Garnish the chicken with thyme and serve with the garlic, lemon, onion and gravy. 

Matthew Juke’s wine pairing:  Terrific with chicken

2019 Nautilus, Chardonnay Marlborough, New Zealand (£23.99, reduced to £17.99 in a Mix Six deal, Majestic) 

I have not held back on my wine selection for this glorious Garlic Roast Chicken recipe. This is one of New Zealand’s most regal chardonnays, and its full flavour, depth and power echo the dish’s inclusion of citrus, garlic and white wine. It’s an amazing wine that’s worth every penny. 


Serves  4

  • 1tbsp olive oil 
  • 4 banana shallots, sliced 
  • 250g (9oz) lardons Butter, for greasing 
  • 1kg (2lb 4oz) Charlotte potatoes (or other salad potatoes), cut into 2cm (¾in) pieces 
  • 100ml (3½fl oz) dry white wine 
  • 200ml (7fl oz) double cream 
  • Sea salt and freshly ground black pepper 
  • 1 whole reblochon cheese, approx. 450g (1lb) (a creamy French cheese; if you can’t get it, try Taleggio) 
  • A small handful of fresh thyme, chopped

Preheat the oven to 180°C/ fan 160°C/gas 4. Heat the oil in a frying pan. 

Add the shallots and cook gently until softened. Add the lardons and cook until sticky and golden. 

Butter an ovenproof dish and layer in the potatoes. Top with the shallot and lardon mixture. 

Pour in the wine and cream and season well. With a very sharp knife, slice the cheese as thinly as possible into strips. 

Layer over the top and sprinkle with the thyme. Cover with foil and roast for 15-20 minutes. 

Remove the foil and roast for 15-20 minutes, until the potatoes are tender and the top is golden brown and bubbling. 

Matthew Juke’s wine pairing: Best with bacon

2019 Taste the Difference Côtes du Ventoux France (£10, Sainsbury’s) 

A Rhône blend is the perfect match with the French dish Tartiflette, which includes bacon, potatoes and cheese, like this British dish. So I’ve copied the pairing with this stunning syrah/grenache, which has lashings of spice.


Serves 4

  • 4 ripe peaches, halved, stones removed 
  • 150ml (¼pt) clear honey 
  • 2tsp vanilla paste 
  • 450g (1lb) Greek yoghurt 
  • 30g (1oz) pistachio nuts, roughly chopped


This delicious pudding recipe would work well with any other soft stone fruit – just ensure that they are super ripe and sweet. 

Preheat the oven to 180°C/fan 160°C/ gas 4. Place the peaches, cut-side up, in a roasting tin or ovenproof dish. In a bowl, mix half the honey with the vanilla paste and spoon the mixture into the stone cavities of the peaches. 

Roast for 10-15 minutes, until the peaches are just beginning to char around the edges. Meanwhile, stir the remaining honey into the Greek yoghurt and set aside. 

Remove the peaches from the oven and scatter with the chopped pistachios. Serve immediately with the honeyed yoghurt.

Matthew Juke’s wine pairing: A joy with peaches

2018 Disznók Tokaji Aszu 5 Puttonyos Hungary (£19.99, half bottle, waitrosecellar.com) 

This exquisite peach dessert is beautifully balanced, so I’ve pushed the boat out to find its true wine soulmate – a peach-scented, honeyimbued Hungarian Tokaji (pronounced Tock-eye).


Serves 4

For the roasted fruit

  • 400g (14oz) rhubarb, cut into 3cm (1¼in) pieces 
  • 1 large Bramley apple, peeled and cut into chunks 
  • 75g (2¾oz) demerara sugar 
  • 150g (5½oz) blackberries 
  • 1tbsp plain flour 
  • 1tsp grated ginger 
  • Grated zest of 1 orange

For the crumble

  • 125g (4½oz) plain flour 
  • 75g (2¾oz) butter 
  • 50g (1¾oz) demerara sugar 
  • 30g (1oz) pecans, chopped 
  • 2tbsp jumbo oats 
  • Custard or cream, to serve 

Preheat the oven to 190°C/fan 170°C/gas 5. Place the rhubarb and apple in an ovenproof dish (approx. 25cm/10in square or round). 

Sprinkle with the sugar and roast for 10-15 minutes, until beginning to soften. Remove and stir in the blackberries, flour, ginger and orange zest. 

To make the crumble, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, pecans and oats. 

Sprinkle the mixture over the fruit and bake for 25-30 minutes, until bubbling and the crumble is lightly golden. Serve with custard or cream.

Matthew Juke’s wine pairing: Cracking with crumble

NV Fonseca, Crusted Port Douro, Portugal (£19.95, amazon.co.uk; £20, hhandc.co.uk; £17.95, secretbottleshop.co.uk) 

With its deep blackberry theme, this is sheer heaven served slightly chilled with the decadent Crumble. Decant it because of the sediment in crusted Ports. 

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