Roast delights

Inside the chicken, place 2 lemon halves and a half a bunch of thyme. Bind the chicken legs with string. Rub the chicken with butter, season with salt.

Roast in moderate oven for approx 1 hour. In the last 10 minutes of cooking place thin slices of lemon on chicken and continue to roast. Serve with roast vegetables or potatoes, garnish with lemon slices and thyme.

Check to see if chicken is cooked by inserting a skewer under the drumstick joint. Juices should run clear, not pink, when cooked.

Crack salt and pepper over boneless pork leg. Starting at the base wrap 10 prosciutto slices around the pork. Arrange 3 apples, cut in thick slices horizontally, in an oven dish, top with pork and cover with alfoil.

Roast in 180 degrees oven for 40 minutes. Remove foil and bake for a further 10 minutes. Cook thoroughly until juices run clear when tested with a skewer. Allow to rest for 15 minutes before slicing and serving.

Place in a blender the following:

1-2 cloves of garlic, 1 cup red wine, 1/2 cup olive oil, Juice of 1/2 lemon, 3 stalks of rosemary (de stalked) from the Coles fresh herb packets, pinch of salt and pepper. Blend until mixture is a smooth paste.

Pre-heat oven and place leg of lamb on a baking rack in a baking tray. Add a cup of water to the baking tray. Coat the paste over the lamb and place in oven.

Every 20 minutes spoon the juices over the leg of lamb. Stir in a few spoons of water if the juices are drying out (Cooking time depends on weight). When cooked remove from oven and rest for a further 7 minutes before carving. Pour over juices.

Serve with green beans.