As half of British families say a roast is their all-time favourite comfort meal, Mrs Crunch shares three tasty recipes

FAMILIES across Britain love sitting down together to a Sunday roast.

In a recent poll, nearly half said it was their all-time favourite comfort meal.

Just behind a roast was steak and chips, then scones with jam and cream.

But coming up with exciting new ideas for Sunday dinner is a challenge for any cook.

Here are some fantastic recipes for a tasty roast with vegetables that are perfect to serve up to friends and family.

Roast chicken with honey & chorizo

£1.41 per serving

SERVES four. Preparation: 45 minutes. Cooking: 75 minutes. Per serving: 590 calories (30 per cent of an adult’s recommended daily intake); 25.6g fat (37 per cent); 10.8g sat fat (54 per cent); 7.4g sugar (8 per cent); 1.9g salt (32 per cent).

YOU NEED:
30g butter, plus extra 10g
110g chorizo, finely chopped
1 onion, peeled and chopped
1 clove of garlic, peeled and chopped
100g breadcrumbs
2 tbsp fresh thyme, chopped
1 tbsp clear honey
Salt and pepper
1 chicken (1.5kg to 2.25kg)

METHOD: Preheat the oven to 180C. First, make the stuffing. Melt 30g butter in a pan, add the chorizo, onion and garlic then cook on a low heat for 6-8 minutes, stirring often, until the onions are soft but not browned.

Take off the heat then stir in the breadcrumbs, thyme and honey.

Season to taste with salt and pepper, then allow to cool. Spoon the cooled stuffing into the chicken cavity and put the chicken in a roasting tin.

Smear the remaining 10g butter over the skin of the chicken and sprinkle with some salt and pepper.

Place in the oven and roast for about 1 hour and 30-45 minutes (allowing about 20 minutes per 450g, until cooked, basting occasionally).

If the chicken begins to look quite dark while cooking, make sure you cover it with some foil.

To see if the meat is fully cooked, stick a sharp knife into the thigh with a spoon placed underneath to catch the juices. The juices should run clear. The legs should feel quite loose on the bird.

When cooked, transfer the chicken to a serving plate.

Spoon the stuffing out of the chicken into a serving bowl or on to a plate. Carve the chicken and serve.

TIP: For juicier meat, leave to rest under foil for ten minutes before serving.

Parmesan, broccoli & potatoes in foil

93p per serving

SERVES four. Preparation: 10 minutes. Cooking: 15 minutes. Per serving: 241 calories (12 per cent of an adult’s recommended daily intake); 10.7g fat (15 per cent); 2.4g sat fat (12 per cent); 4.1g sugar (5 per cent); 0.1g salt (2 per cent).

YOU NEED:
3 tbsps olive oil
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
½ tsp dried rosemary
½ tsp dried thyme
¼ teaspoon onion powder
Salt and pepper
600g broccoli florets
450g baby potatoes, halved
20g freshly grated Parmesan

METHOD: Preheat oven to 200C. In a bowl, whisk the olive oil, garlic, dried herbs and onion powder together, then season with salt and pepper.

Cut four sheets of foil about 12in long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer. Fold up the sides of each foil packet. Spoon the garlic mix over the veg, fold the sides of the foil up and over, covering completely and sealing the packets closed.

Place foil packets in a single layer on a baking sheet. Place into the oven and bake until tender, for about 12-14 minutes. Serve immediately, sprinkled with Parmesan.

TIP: For some extra colour, serve with chopped parsley.

Buttered carrots

6p per person

SERVES 4. Preparation: 4 minutes. Cooking: 5 minutes. Per serving: 117 calories (6 per cent of an adult’s recommended daily intake); 6.6g fat (9 per cent); 4g sat fat (20 per cent); 10.6g salt (12 per cent); 0.2g salt (3 per cent).

YOU NEED:
450g carrots, peeled and cut into 2cm slices, or use baby carrots
30ml melted butter or 14ml vegetable oil
60ml water
15ml maple syrup or 1tsp sugar
Salt and pepper

METHOD: Place all of the ingredients in a medium saucepan over a high heat, bring them to the boil and cover. Turn heat to medium-low and cook for 5 minutes. Uncover the saucepan and raise the heat a little.

Cook, stirring occasionally, until the liquid has evaporated and carrots are cooking in butter or oil.