Every year, as Passover nears, a little culinary tug of war starts to occur in my kitchen. Do I follow a long standing tradition and serve the brisket that I know my family and friends adore, accompanied by their favourite holiday chicken? Or do I dare wade into innovative territory and attempt to introduce some new flavours at my seder table? The answer, of course, is that I can actually do both, honour my family’s preferences and their longing for tradition and yet satisfy my need for creativity. Roasts, be they beef, lamb, veal or chicken, are quintessentially festive and regal. They’re easy to prepare and generally require less fuss in the kitchen than individual cuts of meat or quartered chickens. You just need to dress them up and leave them be in the oven to magically transform themselves into divine and delicious. How you dress them up is key however. The wardrobe possibilities are endless and that’s what makes choosing a roast so exciting. Brisket especially takes well to any number of flavour combinations, be they a sweet cranberry and onion combination, a sweet potato and prune duo or a pomegranate sauce laced with rosemary. Here, the sublime recipe takes its inspiration from Northern Africa with the heady spice medley of cumin, coriander, ginger and cinnamon, tickled by the sweetness of honey and dried apricots. Moroccan notes can also be found in the Preserved Lemon and Olive chicken with the characteristic tangy sweetness of the preserved lemons (a Moroccan staple) complemented by the perfume of the sun dried tomatoes and oregano. Nothing says majestic more than a standing rib roast; ours is a glory crusted with mustard and horseradish, served with a luscious red wine and dried fig sauce. Lastly, rolled lamb shoulder roast needs no babysitting as it cooks slowly in a tomato and wine sauce, the meat virtually falling apart by the time you’re ready to slice it.