The pot roast is simmered with garlic and sun-dried tomatoes, and the velvety sauce comes together with cream of mushr ...

Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside. Reduce heat to medium. Add ...

Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC/gas mark. Season the beef well and sear in the dry pot until all sides are browned. Add the onions to the pot and ...

It's not one for those who like a rare roast, but rather more for pot roast fans ... then season well with salt and pepper. Sear in the pan on all sides until well coloured all over.

Lamb is an iconic food of spring — the Paschal lamb of Passover, Easter's roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.