Summer Roasts

If you love a roast dinner, summer can be a bit tricky. You still want that delicious organic meat centrepiece, but all those sides, so comforting in winter, can feel a little heavy on a sunny day.

We think that roasts should be enjoyed all year round, so we have a few ideas to give your roast a summer makeover.

It’s all about fresh ingredients and fresh flavours, so use whatever herbs you have in your garden and be inventive with your sides.

Summer Roast Beef

The quintessential English roast has to be roast beef with Yorkshire puddings and horseradish, but just giving roast beef a few seasonal additions can make it a go-to in the summer months too.

Try a Garlic and Herb Sirloin Joint

Make a rub from chopped garlic, chopped fresh rosemary, thyme, parsley, olive oil, salt, and pepper and massage this blend into the beef before roasting. For a refreshing finish, drizzle a simple vinaigrette made from 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper over the sliced beef.

Pair your delicious roast. beef with a fresh summer salad of rocket, cherry tomatoes, and thinly sliced red onions, dressed lightly with lemon juice and olive oil.

Find our guide to cooking the perfect beef topside joint, here.

Summer Roast Chicken

Roast chicken may be the simplest meal ever. It needs minimal prep and no oven watching. Simply add some chopped lemons and a handful of summer herbs into a roasting tray, place the chicken on top, drizzle with olive oil and season well.

Try a Summer Vegetable Roast Chicken

Add a medley of whatever summer vegetables you have available around the chicken in the roasting tray,  like red onions, courgettes, peppers, and cherry tomatoes. If you have asparagus then add them to the roasting tray for the final 15 minutes of cooking. For an extra burst of flavour, finish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley just before serving.

Serve our summer chicken with a side of couscous or a light potato salad mixed with fresh herbs and a tangy vinaigrette.

For an even quicker roast chicken, try our spatchock chicken with lemon and herbs recipe.

Summer Roast Pork

Pork and fruit are a perfect combination, so the key to updating your pork roast is to choose a seasonal fruit. Choose from peaches, rhubarb, redcurrants and cherries, which are all abundant in the UK in July.

Try A Peach and Basil Roast Pork

Marinate your pork loin with a mixture of olive oil, fresh basil, crushed garlic, and a splash of balsamic vinegar, then roast on a bed of sliced fresh peaches and red onions until tender and juicy. If you do not have peaches, then try chopped rhubarb with fresh thyme instead.

Serve with a refreshing summer salad of mixed greens, sliced cucumbers, and a light lemon vinaigrette.

For another fruity idea, try our roast pork with apple and fennel slaw recipe.

Summer Roast Lamb

Lamb is a staple of Persian and Mediterranean cookery, so it naturally suits sunny weather. Take inspiration from your summer holidays and pair slow roasted lamb with vibrant sides, like Greek salad, tabbouleh or cous cous with roasted summer veg.

Try a Mint and Yoghurt Marinated Lamb

Create a marinade with Greek yoghurt, chopped mint, garlic, lemon juice, and a sprinkle of ground cumin. Coat the lamb and let it marinate for several hours or overnight, covered in the fridge. Bring to room temperature before roasting until tender and juicy. 

Serve the minted lamb with a tabbouleh salad of bulgar wheat with fresh parsley, tomatoes, and cucumbers, dressed with lemon juice and olive oil.

For a slow roasted summer classic, try our lamb kleftico recipe.

Summer Roast Salmon

Salmon is always a good choice for a lighter roast whatever the weather, but there is something about a sunny day that calls for the lightest of touches and the simplest of cooking techniques.

Try Our Thyme Baked Salmon

Make a marinade of local honey, crushed garlic, olive, white wine vinegar and chopped fresh thyme and cover your salmon fillet. Roast for 10-15 minutes enclosed in a tin foil parcel to lock in the flavour and serve with a simple quinoa salad with chopped vegetables and a lemon vinaigrette. Find the full recipe here. 

For an alternative to salmon, try our baked sea bass and greek salad recipe for a sunny Sunday centrepiece.

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Make the most of the fleeting British sunshine and fill your plate with seasonal inspiration.

Happy roasting!