Besides Norwegian and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts (such as German sauerbraten).
Remove any bones from poultry roasts, such as turkey or chicken, wherever possible.
This is not ideal for making basic stock as you would have to be very mindful of other flavours added to the chicken before roasting (such as sage and onion, garlic, lemon, spices etc) that will come through into the stock that may be undesirable in other dishes.
The colour of the malt depends on the roasting temperature in the maltings: highly roasted grain such as chocolate malt looks like coffee beans and adds a delicious dry, chocolatey note to the beer.
Clifford also likes Persian cress with roasted vegetables, such as peppers, aubergines and courgettes (see recipe).
In Kerala, fish might be poached in roasted spices, such as black pepper, coriander and fenugreek.
Omit the bacon and use the potatoes as a base for a whole roasted fish such as a sea bream or bass, or just serve it as an accompaniment to any main course.
Richard adds: "At this time of year it's also worth pointing out that while birds need fatty foods, you shouldn't put out fat from a roasting tin, such as turkey fat on Christmas day, as this runny fat can coat birds' feathers, making it difficult for them to move or fly".
A good pan to use would be a relatively shallow roasting pan, such as a 'sheet pan', or 'jelly roll pan', which are typically around 1 inch deep.
There will be "recognisable" dishes such as roast lamb as well as less recognisable ones such as pig's ears on toast and, possibly, "toast sandwich".
