Simply gorgeous: Sauce it up! 

Instant relishes, dollops and drizzles to add wow factor to your roast

Watercress & chilli pesto

Prepare 1 heaped tsp finely chopped medium-hot green chilli and trim and chop 2 slim spring onions. Put 100g trimmed watercress and 25g coriander (leaves and fine stalks only) in a food processor. Add 3 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar followed by the prepped chilli and chopped spring onions. Whiz just until the ingredients combine to form a pesto, season to taste and transfer to a bowl to serve.

Simple gravy

To accompany any of the roasts on the recipe pages below, add 50g crème fraîche to the reserved skimmed cooking juices when rewarming them, stirring thoroughly and simmering for a further couple of minutes to heat through.

Mustardy sour cream

In a jug or small bowl combine 30g dijon mustard with 90g soured cream for a deliciously tangy dollop.

Avocado romesco

In a food processor, roughly whiz the flesh of 1 avocado with 1 tbsp lemon juice, 50g roasted chopped hazelnuts, a small handful of flat-leaf parsley, a seasoning of sea salt and cayenne pepper and 2-3 tbsp water.

Leafy herbs

Scatter chopped soft leafy herbs over the roast veg before serving. Choose from parsley, chives, mint and coriander.