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Digital Subscriptions > Delicious Magazine > March 2016 > EASTER LUNCH

EASTER LUNCH

the way you always hoped it would be...

" There’s something special about people coming together for the Easter weekend, without the hype and pressure of Christmas. The food is more relaxed, the company laid back, and there’s (we hope) a pleasant waft of spring in the air. This menu for Easter Sunday reflects that mood. The flavours hint at warmer days ahead, but are still properly comforting. I’ve kept things simple with a spectacular all-in-one roast, including some of the best potatoes you’ll ever eat. Add a light and pretty starter, some moreish nibbles and a magnificent make-ahead pudding, and you have yourself a very pleasing Sunday lunch!"

RECIPES AND FOOD STYLING REBECCA WOOLLARD PHOTOGRAPHS GARETH MORGANS STYLING TONY HUTCHINSON

EASTER MENU FOR 8

Demerara and lemon champagne cocktail Smoked mackerel and quick-pickled shallot toasts

Purple sprouting broccoli with soft-boiled egg and crisp rosemary breadcrumbs

Almond and herb stuffed leg of pork with confit potatoes, apples and madeira Fennel, rocket and herb salad with dijon vinaigrette

Vanilla cheesecake with blood oranges, caramel and hazelnut Hobnob crust

Demerara and lemon champagne cocktail

Put ½ tsp demerara sugar in a champagne glass. Pour over a few drops of Angostura bitters and a small squeeze of lemon juice. Top with champagne and a strip of lemon zest and serve.

Smoked mackerel and quick-pickled shallot toasts

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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