Nigel Slater's summer Sunday roast recipes

Heat up a summer weekend with lamb and Mediterranean herbs or sea bass stuffed with spinach, then cool off with apricot ice-cream

Deep summer, but I still want a Sunday roast. That said, my roast will be lighter and accompanied by little more than a salad of leaves and herbs. It may be a whole fish, its belly stuffed with spinach and young courgettes; a leg of lamb cooked with thyme and lemon; or a platter of roast peppers with lentils, a dressing of its roasting juices and cream. On the side will be my beloved roast potatoes (it’s not a roast without potatoes), but served with a bright dressing of yogurt and crisp summer roots. And while the oven is on, I might bake some apricots or peaches for an intense summer ice-cream.