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!"
REBECCA WOOLLARD, FOOD EDITOR
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
SERVES 8. HANDS-ON TIME 20 MIN, PLUS UP TO 24 HOURS PICKLING
KNOW- HOW
This is a take on the ridiculously great smoked eel sandwich at Quo Vadis restaurant in London. We’ve used smoked mackerel here, which is easier to find, but if you can get your hands on sustainable smoked eel, use that instead.
MAKE AHEAD
Pickle the shallots and make the dressing up to 24 hours ahead and chill. Keep the shallots in their pickling liquid, then drain just before serving.
FOOD TEAM’S TIPS
Add any leftover shallots to salads, sprinkle them over grilled meat or fish, or use in burgers.
• 2 small banana shallots, finely sliced into rings
• 120ml red wine vinegar
• 3 tbsp caster sugar, plus extra
• 2 tsp salt
• About 4 thin sourdough bread slices, cut into 16-20 squares
• 250g smoked mackerel fillets, skin removed (see Know-how)