Omnis, it's all about roast meats here. And some seasoning ideas.

Chicken

Sweet 'n' sour: Soak your chicken in a brine of salt, brown sugar, water and white vinegar, then dry rub will brown sugar, paprika, chilli powder, pepper, garlic, cumin, nutmeg and salt. After roasting, sauce with honey and cider vinegar.

Tangy: Rub with sumac, chilli powder, oregano, garlic cloves, olive oil and lemon juice. Serve with shredded spinach mixed with Greek yoghurt and lemon wedges.

Masala: For a Masala roast, add lemon juice, minced ginger, minced garlic, green chilli, salt, coriander, garam masala and butter to your rub, pop the bird in foil and cook for 45 minutes on medium heat.

Fragrant: Rub with garlic, crumbed bay leaves, paprika, salt, chilli and olive oil. Turn regularly during the roast and baste each side with a mixture of coconut milk, olive oil and minced garlic.

Beef

Rich: For a dry rub, combine paprika, garlic powder, salt, cinnamon, cumin and dried parsley together.

Spicy: For a spicy wet rub, add pepper, garlic powder, onion powder, rosemary leaves, thyme, oregano and cayenne pepper to olive oil and leave on the beef overnight.

Asian-inspired: Add to soy sauce some fresh lemon juice, minced fresh ginger, lemon peel, honey and minced garlic. Leave overnight for a more tender result.

Lamb

Classic: Cover your lamb with salt, pepper and olive oil, then rub on fresh thyme, rosemary, lemon and garlic. Stick the cloves into the skin as well as rub.

Refreshing: Olive oil to start, then rub on brown sugar, mint, lemon rind and oregano.

Sweet 'n' savoury: Combine salt, pepper, Dijon mustard, orange rind, honey and crushed basil together for a wet rub.

Pork

Italian-inspired: Coat pork with balsamic vinegar, leave to soak, then add olive oil and chunks of garlic into the flesh. Rub the meat with salt, pepper, rosemary leaves and fresh thyme sprigs to cook for 20 minutes.

Decadent: Rub the pork with oil, rosemary, salt and pepper, sear for about four minutes. Cook in foil in the oven for 15 minutes whilst melting butter, garlic, red onion and red wine to a pan to make a jus.

Fruity: Mix sliced apple, fennel, onion, olive oil, salt pepper and cider vinegar to the pork, cover with foil and bake for 45 minutes. Add extra oil after about 30 minutes.

ON THE SIDE

There's really nothing better than your classic roast veg — potatoes, pumpkin, carrots, onions — but if you wanna try something new here are some suggestions.

Hasselback potatoes: Essentially slice a potato to your desired thickness, but not all the way through — stop right before you get to the bottom. Brush with oil/fat/butter and bake for 30min, then brush again, and continue baking for 30/40min.

Roasted brussels sprouts with balsamic vinegar and honey: Roast brussels sprouts seasoned with salt, pepper and olive oil. When they're done toss in a little more olive oil, honey and balsamic vinegar. (Yeah, didn't really need a recipe...)

Hot, buttered cauliflower puree: Cook cauli florets in salted boiling water until tender. Put on baking paper and bake in oven for 5min to dry out. Combine cream and butter in a saucepan over medium heat until butter's melted. Puree the cauli into the cream mix with a stick blender. Season with salt and cayenne pepper (optional).