As the days grow colder, there are few things we look forward to more than a hearty home-cooked roast dinner – and few people we trust more than Mary Berry to show us how it’s done.
Whether you’re looking for roast chicken, tender joints of lamb or beef, simple yet delicious veg dishes and sides, or perfect roast potatoes and Yorkshire puddings, we’ve rounded up all the recipes you need to make a Sunday roast the Mary Berry way. And if you want to round off your meal with a sumptuous dessert, be sure to read our selection of Mary’s best classic pudding recipes.
Discover more Mary Berry inspiration with our guide to all her best cookbooks and round-up of Mary Berry Christmas recipes.
Roast Fillet of Beef with Herbed Horseradish Sauce
For a show-stopping centrepiece, look no further than this fillet of beed roasted to perfection, and accompanied by a fresh, creamy horseradish sauce.
Mary Berry’s Roast Chicken with Tarragon Butter and Melting Onions
Chicken and tarragon are a classic flavour combination in French cuisine, and for good reason. This recipe includes buttery-soft onions cooked in the same tin, as well as a simple homemade gravy that uses up those gorgeous cooking juices.
Mary Berry’s Best Roast Potatoes
No roast is complete without a generous serving of potatoes. Mary’s failsafe recipe guarantees perfectly crispy yet fluffy spuds every time.
Mary Berry’s Yorkshire Pudding
Making perfect Yorkshire puddings is both a science and an art form, but Mary has got it down to a tee with this dependable recipe she’s been using for years.
Mary Berry’s Celeriac and Leek Gratin
Delicious as a side dish or centrepiece for a meat-free roast, this recipe takes inspiration from a classic gratin dauphinois to combine soft, tender leeks, the mild nutty sweetness of celeriac, and a decadent creamy cheese sauce.
Mary Berry’s Cushion Lamb Stuffed with Mushroom and Mint
Ideal for a spring or Easter Sunday roast, this shoulder of lamb with a twist is made complete with a flavoursome mint and mushroom stuffing, plus a rich red wine gravy.
Mary Berry’s Slow-roast Hand and Spring with Crackling and Onion Gravy
Simply flavoured with sage, garlic, and softened onions, this slow-braised pork recipe is perfect for creating a tender roast centrepiece with a lesser-used cut of meat.
Mary Berry’s Hispi Cabbage Noisette
This simple three-ingredient recipe for pointed cabbage cooked in brown butter makes the perfect addition to any roast (or steak dinner).
Mary Berry’s Squash and Parsnip Roasties
This four-ingredient side dish couldn’t be simpler to rustle up, and makes the perfect seasonal addition to your autumnal roasts.
