Cold weather encourages eating in, which is made all the better with the company of family and friends. What better way to feed a crowd than with a delicious roast that fills the house with the comforting aroma of past meals shared. From truffle-scented roast chicken to rib-roast with horseradish-mustard sauce, click through for 10 roasted dishes that will have you counting down the hours until dinner time.
Make an easy truffle butter and try this no-fail roasting method for an impossibly juicy chicken.
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Photographer: Michael Graydon
Source: House & Home October 2010
Drizzled with a red wine jus, a regal roast beef is juicy, tender and cooked perfectly from end to end.
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Photographer: Donna Griffith
Source: House & Home November 2013
Earthy cumin and Moroccan chili paste add a hint of the exotic to the sweet roots.
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Photographer: Donna Griffith
Source: House & Home November 2013
Rubbed with thyme and fennel seed, pork skin is transformed into crunchy crackling — an addictive contrast to the moist, succulent meat. The sweet-and sour balance of plum chutney is a natural accompaniment.
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Photographer: Angus Fergusson
Source: House & Home June 2012
A succulent roast beef with its self-basting fat cap makes for an effortless but extravagant main course.
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Photographer: Donna Griffith
Source: House & Home December 2011
Lime juice, garlic and achiote (a slightly musky flavored seed) bring a vibrant Cuban twist to roast chicken.
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Photographer: John Cullen
Source: House & Home May 2010
Rub this roast with rosemary, fennel and orange zest for fragrant, juicy meat under a smoky-sweet crust.
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Photographer: Michael Graydon, Nikole Herriott
Source: House & Home November 2014
While it looks like it comes from a French boulangerie, this crisp and buttery tart topped with gently roasted asparagus takes mere minutes to make.
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Photographer: John Cullen
Source: House & Home April 2012
Slow-roasting lamb overtop of a luscious potato casserole is a sophisticated twist on one-pot cooking.
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Photographer: Virginia MacDonald
Source: House & Home February 2010
Lightly caramelized cauliflower gets a textural boost and savory undercurrent from garlicky, anchovy breadcrumbs.
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Photographer: Angus Fergusson
Source: House & Home November 2012