Roast dinners are integral to many pub and restaurant menus and can make a big difference to the success of Sunday trading. Make more from your roast by using fresh, seasonal ingredients at key moments throughout the year, and ensure you’re catering for all by offering a veggie or vegan roast that’s prepared with as much care as it’s meat-based counterpart. And if you think your roast has got what it takes to rise above them all, then why not put it to the test

Read on to discover three delectable roast recipes from chef Jason Wardill.

Meet the Chef

Jason Wardill is Group Executive Chef of The Apartment Group, who have 17 venues across the Northeast, and prides himself on delivering food experiences to rival the best. His career highlights include working as the Group Executive Chef at The Provenance Collection – a group of award-winning boutique hotels and food-led pubs in North Yorkshire – which he led to win Best Food Offer for a Group at the Publican Awards 2022, as well as gaining numerous AA rosettes for food quality across the estate. He has also worked in Michelin starred establishments here in the UK, plus an AGFG One Chef’s Hat hotel with a fine dining restaurant in Australia.

Explore Jason’s Roast Recipes

Vegan Beetroot & Black Pudding Wellington With Beetroot Puree, Roasted Beets & Vegan Gravy

This roast showcases the very best of beetroot and is best served in the late summer or early autumn when beetroot is at its finest. The Wellington is wrapped in vegan black pudding and puff pastry and served with roasted baby golden beets and Swiss chard, delivering a wonderfully balanced and colourful plate. Serve it with Jason’s vegan gravy, made using Knorr Professional Gravy Granules and Knorr Professional Vegetable Powder Bouillon.

Click here for the full recipe. [link to follow]

Roast Honey Glazed Ham With Sherry Braised Leeks, Root Vegetable Gratin, Apple & Grain Mustard Gravy

Roast ham and honey are a match made in heaven in this sweet, succulent roast. Serve it with sherry braised leeks in the winter, when leeks are in season in the UK. The Apple & Grain Mustard Gravy with this roast pairs perfectly with ham and has a surprising depth of flavour, enhanced by the Knorr Professional Chicken Powder Bouillon at its base.

Click here for the full recipe. [link to follow]

Slow Roast Lamb Shoulder With Broad Bean, Pea & Mint Puree, Duck Fat Hasselback Potatoes

This roast is perfect for your Spring menu and features a rolled lamb shoulder slow cooked in onion, garlic, rosemary, white wine and Knorr Professional Lamb Paste Bouillon. Served with hasselback potatoes cooked in duck fat for added indulgence.

Click here for the full recipe. [link to follow]