Enjoy a healthy, hearty roast this winter

There’s nothing more comforting than a homemade roast on a blistering cold day. Warm up with these tasty, easy roast recipes.

Lemon and herb roasted fish


  • 1 whole fish, cleaned and scaled.
  • Olive oil.
  • 1 lemon, thinly sliced.
  • 1 onion, thinly sliced.
  • 3 garlic cloves, crushed.
  • ¼ cup chopped mixed herbs. Thyme, oregano, and parsley are good choices.
  • Salt and pepper.


  1. Preheat the oven to 230°C.
  2. Put the fish on a baking sheet. Make three crosswise slashes down to the bone on each side of the fish.
  3. Rub the fish with some olive oil and season with salt and pepper. (Not too much!)
  4. Stuff each slash with a lemon slice and some herbs.
  5. Stuff the cavity with the onion slices, garlic and remaining lemon slices and herbs.
  6. Roast for about 20 minutes, until the flesh is opaque.
  7. Enjoy with a side of vegetables or a fresh salad.

Perfect roast beef


  • 1kg rump roast.
  • 2 medium onions, peeled and quartered.
  • 2 carrots, peeled and chopped.
  • 2 celery sticks, chopped.
  • 1 bulb of garlic, broken into cloves.
  • 1 bunch of mixed herbs. Thyme, rosemary or bay leaves work well.
  • Olive oil.
  • Salt and pepper.


  1. Remove the rump from the fridge 30 minutes before you want to cook. Room temperature meat roasts more evenly than very cold meat.
  2. Preheat the oven to 240°C.
  3. Pile the vegetables, garlic, and herbs in a large roasting tray, and drizzle with a little olive oil.
  4. Rub the rump with olive oil, and season well with salt and pepper. Then, place it on top of the vegetables.
  5. Place the tray in the oven. Turn down the heat immediately to 200°C.
  6. Let it cook for an hour for medium beef. If you prefer it medium-rare, take it out 10 minutes earlier. If you want it well done, leave it in for another 10 to 15 minutes.
  7. Baste the meat halfway through cooking. Add a splash of water to the vegetables if they look dry.
  8. When it’s done, transfer the beef to a cutting board. Cover it with a layer of tin foil, and let it rest for 15 minutes.
  9. Slice and serve with roasted vegetables and potatoes.
Read  Spiced pumpkin salad

Whole roasted cauliflower


  • 1 large cauliflower.
  • Olive oil.
  • Salt

For the sauce:

  • ⅓ cup blanched almonds.
  • 2 garlic cloves, peeled.
  • 2 tablespoons butter.
  • 2 teaspoons white wine vinegar.
  • ½ cup parsley, mint, coriander, or a combination.
  • 1 teaspoon red pepper flakes.
  • Salt and pepper.


  1. Place a heavy oven-proof skillet or baking sheet in the oven. Put a small pan of hot water on the floor of the oven to create steam. Then, turn the oven on to 190°C.
  2. Break off and throw away the leaves from the cauliflower. Cut off the bottom of the stem. Use the tip of a small, sharp knife to cut off the leaves close to the stem.
  3. Carefully, cut out the hard core of the cauliflower. Leave the main stem intact. Make sure not to cut through the florets.
  4. Rinse the cauliflower. Place it on a work surface, core side up.
  5. Drizzle with olive oil. Rub the oil all over the cauliflower until evenly coated. Sprinkle with salt.
  6. Place the cauliflower on the hot pan in the oven, core side down.
  7. Let it cook for one to two hours, until tender all the way through. Baste the cauliflower with more olive oil as it cooks. It should brown nicely.
  8. Make the sauce: toast the almonds in a small frying pan over a low heat, until golden and fragrant. Set aside to cool.
  9. Combine the almonds, garlic and butter in a food processor until smooth. Mix in ½ cup of olive oil and the vinegar. Add the herbs and red pepper flakes. Season with salt and pepper to taste.
  10. When the cauliflower is done, transfer to a serving plate and cut it into wedges. Spoon the sauce around each wedge and enjoy.