Main Dish

Seasoned lamb rolled flat, coiled into a log, baked and broiled until the torn edges crisp.

A whole chicken roasted at 375F with seasoned butter pushed under the skin, rested 15 minutes.

Smoked sausage roasted with three peppers, courgette and red onion on a single tray.

Penne tossed with spring vegetables in a Parmesan cream sauce, ready in about 35 minutes.

Lemon butter salmon roasted on one tray with baby potatoes and asparagus, staggered so everything finishes together.

Bite sized chicken soaked in salted milk, pressed into seasoned flour and fried until deep golden.

A full tray of beef lasagna assembled unbaked, wrapped and frozen for up to three months.

Chicken breasts baked in garlic, lemon zest and fresh juice, with the pan juices spooned back over.

Chicken breasts brined overnight, poached gently and chilled, then sliced thin for sandwiches.

Ground beef, dry spaghetti and a jar of sauce cooked together in one pot in eight minutes at pressure.