Easter dinner recipes

Easter dinner recipes

Spring starters, delicious mains and light puddings to suit a day for a relaxed family lunch and playing Easter egg hunts!


Light, easy starters
• Asparagus spears steamed for a few minutes, served four or five to a plate, with good olive oil drizzled over, and a small amount of flaked parmesan.

• Pea and mint soup made quickly and cheaply – sauté finely chopped onion and garlic in butter, stir in frozen or fresh shelled peas and shredded mint, and cook for a couple of minutes. Simmer with vegetable stock for 20 minutes then puree until smooth.

 Lamb Sunday Roast
• Season shoulder of lamb to taste (with herbs and salt) and allow to sit for an hour, then wash off the salt and pat the meat dry. Rub olive oil into the meat, place it in a roasting tin and cover with foil. Roast at gas mark 3 (170°C) for about two hours. (A 2.5kg shoulder of lamb should feed 4-6 people, allow extra time for larger cuts of meat.)

• Make a gravy from the juices in the pan, mixed with a little flour, white wine and stock, simmered and stirred on the hob for a couple of minutes.

• Serve with potatoes, sprinkled with fresh rosemary and roasted.

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• Choose other side dishes to taste. Try baby carrots in a cider glaze: sauté carrots in butter for five minutes, sprinkle over with a little brown sugar and let this dissolve, then pour over 200ml cider and 100ml water mixed with a teaspoon of good mustard. Simmer for 10 minutes or so, until tender.

 Easter Sunday pudding
• Baked fruit with crème fraiche is a delicious end to Easter dinner.  Peel and remove the cores from Cox’s apples and Comice pears, then quarter these and lay them in a shallow overproof dish. Finely grate a small nugget of ginger and some orange zest and sprinkle this over the fruit with a light dusting of cinnamon, then pour over the juice of one orange. Cover in foil. Leave to bake at 170°C  while enjoying the rest of your lunch.

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