Ingredients

• 3 lb (1.4 kg) beef top sirloin or rib roast
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tsp coarse salt
• 1 tsp black pepper
• 1 lb (450 g) baby potatoes, halved
• 3 carrots, cut into chunks
• 1 onion, cut into wedges
• 1 cup beef broth

Method

1. Take the roast out of the fridge 1 hour before cooking so it comes to room temperature. Heat the oven to 450°F (230°C).
2. Mix the olive oil, garlic, rosemary, thyme, salt and pepper, then rub it all over the roast.
3. Toss the potatoes, carrots and onion in a roasting pan, pour in the broth, and set the roast on top.
4. Roast for 15 minutes, then lower the oven to 325°F (165°C).
5. Keep roasting for about 1 hour 15 minutes, until a thermometer in the center reads 130°F (54°C) for medium-rare.
6. Move the roast to a board, cover loosely with foil and rest for 15 minutes.
7. Slice thinly against the grain and serve with the vegetables and pan juices.

Ingredients

• 1 whole chicken (about 4 lb / 1.8 kg)
• 3 tbsp softened butter
• 1 lemon, zested and halved
• 1 head garlic, halved crosswise
• 2 tbsp chopped parsley
• 1 tbsp fresh thyme leaves
• 2 tsp salt
• 1 tsp black pepper

Method

1. Heat the oven to 425°F (220°C) and pat the chicken dry with paper towels.
2. Mash the butter with the lemon zest, parsley, thyme, salt and pepper.
3. Loosen the skin over the breast and spread half the butter underneath; rub the rest over the outside.
4. Put the lemon halves and garlic inside the chicken and tie the legs together.
5. Roast breast-side up for 1 hour 10 minutes, until the juices run clear and the thigh reads 165°F (74°C).
6. Rest for 10 minutes before carving, and spoon the pan juices over the top.

Ingredients

• 12 oz (340 g) spaghetti
• 1 lb (450 g) ground beef
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup red wine (optional)
• Fresh basil and parmesan to serve

Method

1. Heat the olive oil in a large pan and soften the onion and carrot for 8 minutes.
2. Add the garlic, then the beef, and cook until browned, breaking it up as it cooks.
3. Stir in the tomato paste for 1 minute, then pour in the wine and let it bubble away.
4. Add the crushed tomatoes, season with salt and pepper, and simmer gently for 30 minutes.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente, then drain.
6. Toss the spaghetti with the sauce and serve topped with basil and grated parmesan.