Great Easter recipes - our perfect menu
To start
Make the most of seasonal veg with Richard Corrigan’s griddled leeks recipe. Simply boil, trim and griddle your leeks, then serve with a dusting of breadcrumbs and a drizzle of dressing, made from honey, lemon juice, rapeseed oil and a sprig of tarragon.
Soup of the day
It may sound Michelin, but Maria Elia’s sophisticated Jerusalem artichoke and vanilla soup is easy to make and calls for only basic ingredients. To make it extra special, sear seasoned scallops until golden and serve them in the middle of your bowl.
Meaty main
A leg of lamb, garlic bulbs and fresh lavender, all slow-roasting together in the oven… can you imagine the aroma? Fresh, seasonal and a little bit posh, Daniel Galmiche’s fragrant roast lamb is the perfect centrepiece for a hearty Easter lunch.
Veggie option
comes brimming with chunky veg and a hotchpotch of beans. Fry thin slices of Maris Piper potatoes in butter for the perfect patchwork topping, and add a hit of hot chilli and smoked paprika for extra punch. Oh to be a veggie!
On the side
Broccoli is at its best come Easter time. Indian chef Atul Kochar steams Tenderstem florets and throws them together with sautéed cumin seeds, garlic, red chilli and chickpeas for a warm broccoli side salad to roast meat. Remember to finish with a squeeze of lime.
A roast dinner is not a roast dinner without potatoes. Jean Christophe Novelli jazzes his baby new potato roasties up by tossing them in a homemade salsa verde, made from anchovies, garlic, chopped herbs, lemon juice and olive oil. An Italian twist on an English classic.
And so to pudding
A little sticky to the touch, rich in spice and dried fruit, and perfect toasted with butter. Hot cross buns are a must for Easter – but have you ever made your own? Bread maestro Richard Bertinet tells us how to make the perfect bun, and the perfect ‘cross’.
Didn’t get an egg this Easter? Not to worry – Mat Follas’ chocolate fondant will hit the spot. Follow Mat’s method to the tee, and you’ll get the perfect gooey-in-the-middle fondant every time. Finish with a dusting of icing sugar and maybe some whipped cream.
