Joints of meat and poultry that weigh under 1.5 kg are now commonly available, reflecting the growing number of small households. These joints need extra care to be successfully roasted. Although small, they still need time to cook through, and as there is not enough fat and juices to keep the meat moist, they could become dry and tough. The answer is to barb them, and baste often.

Making gravy from small joints is another problem, because they will not provide enough of the vital sticky juices. But you can create the basis of a good gravy by roasting the meat on a bed of sliced onion and carrot and pouring 150 ml of stock, wine or water into the baking dish at the start.

** Asian Recipes **