SUNDAY lunches

Make time for a leisurely lunch, whether it’s a traditional joint, easy casserole or vegetarian classic

Roast leg of lamb with sweet potato stuffing

Juicy lamb is always a treat. Serving it boned and stuffed gives you even, attractive slices.

Serves 6 ✢ Ready in 1hr 40 mins 500g sweet potatoes, peeled and roughly chopped

1 can anchovies in oil, drained and finely chopped

2 garlic cloves, crushed

1tbsp finely chopped rosemary 2½tbsp pine nuts, finely chopped A boned and butterflied leg of lamb (you can ask your butcher to do this), around 1.8kg

Olive oil, for brushing

Buttered spring greens and new potatoes, to serve

YOU WILL ALSO NEED

Some butcher’s string

1 Heat the oven to 220C/Gas 7. Bring the sweet potatoes to the boil in a pan of salted water; cook until tender. Drain and set aside to cool, before mashing. Blend the chopped anchovies with the garlic until smooth, mix with the rosemary and pine nuts, stir through the sweet potato mash and season with freshly ground black pepper.

2 Spread the leg of lamb out on the work surface, skin side down, and spoon the stuffing down the centre. Roll to make a neat cylindrical parcel and secure with butcher’s string. Place in a roasting tin, brush with oil and cook in the oven, uncovered, for 20 mins. Reduce the temperature to 190C/Gas 5, and cook for another 45 mins to 1hr.

3 Remove the lamb from the oven and set aside to rest for 10 mins. Serve with the pan juices, buttered spring greens and boiled new potatoes.

Per serving for 6 (with leftovers): 538 cals, 33g fat, 13g sat fat, 17g carbs

Whole roasted cauliflower cheese

All you need to serve with wedges of this vegetarian main are greens. Serves 6 ✢ Ready in 1hr

1 whole cauliflower

2tsp thyme leaves, plus a few extra 1 garlic clove, crushed

Zest of ½ lemon

4tbsp olive oil

Greens, to serve

FOR THE CHEESE SAUCE

3tbsp butter

3tbsp plain flour

175ml milk

1 bay leaf

200g strong cheddar, grated

20g Parmesan, grated

1 Heat the oven to 180C/Gas 4. Mix the thyme leaves, garlic and lemon zest, season generously with salt and pepper and bring together with olive oil. Rub this mixture all over the cauliflower and roast for 30-35 mins.

2 While the cauliflower is roasting, make the cheese sauce: heat the butter and flour until bubbling and add the milk in a steady stream, whisking constantly. Add the bay leaf. Once thickened and cooked through, remove from the heat and stir in the grated cheddar. Mix until the cheese has melted. Pour the sauce over the cauliflower and sprinkle over the Parmesan and extra thyme leaves. Return to the oven for 15-20 mins to finish roasting. Serve with greens.

Per serving: 352 cals, 27g fat, 13g sat fat, 12g carbs

Sprinkle crispy fried bacon bits over nonveggie portions COOK’STIP