A Sunday-lunch shoulder you start in the morning and forget about. Slow-roasted at low heat until the meat falls off the bone, then glazed with a Portuguese Flame Grill + Grill Basting reduction for a sticky, smoky crust. Serve with roast vegetables and crusty bread to mop up the juices.

Whole roast chicken slathered overnight in Tikka Hot + yoghurt + ginger-garlic, roasted until the skin chars at the edges. Indian Sunday-lunch territory. Carve and serve over yellow rice or with hot roti.