To cook lamb to a pink and juicy doneness, allow plenty of resting time for the cooked meat - then cuts like this will always be tender.
A quick and tasty way to cook lamb, with no smoky fumes or spattering of fat.
A crisp golden skin and tasty juiciness within is the result of cooking chicken this way.
Chicken thighs and legs tend to be tastier and juicier than chicken breasts, which are regarded as the posh bit of the chicken.
This makes an elegant main course, with the pearly white of the chicken, contrasted against the rich darkness of the mushrooms.
When you are hungry, a tasty roast chicken with a butter, honey, salt and cracked peppercorn crust is hard to beat for satisfying the pangs.
Cooked in a roasting bag, the juices of the partridge do not escape, which helps prevent it from drying out.
The preserved lemon, fennel and spices give this dish of white fish fillets an unusual and exotic Moroccan flavour.