Give yourself time to have fun over the bank holidays with our seven most useful make-ahead dishes for Easter time to have fun over the bank holidays with our seven most useful make-ahead dishes for Easter

RECIPES AND FOOD STYLING LOUISE PICKFORD

Pork stifado

PHOTOGRAPHS IAN WALLACE

Pommes anna with lemon and sage

THE VEG-BASED SIDE DISH Baked chicory with ham

Who knew baked leaves could be this good?

“Slightly bitter white chicory, grown in the dark as a ‘forced’ salad vegetable, is at its peak in early spring. Here, it’s wrapped in ham and cooked under a cosy blanket of cream, gruyère and parmesan. It makes a great side for roasts or can star in a veg-led dinner”

Serves 6

Hands-on time 20 min, plus cooling

Oven time 35 min

MAKE AHEAD

Complete step 1 up to 3 days ahead and keep the chicory covered in the fridge before finishing the recipe.

• 50g unsalted butter

• 12 small heads white chicory (or 6 large ones halved, or a mixture)

• Juice ½ lemon

• 6 slices good quality ham

• 200ml single cream

• Pinch freshly grated nutmeg

• 75g gruyère, coarsely grated

• 25g parmesan, coarsely grated

• 25g dried breadcrumbs

1 Heat the oven to 170°C fan/ gas 5. Melt the butter in a casserole, add the chicory and cook over a medium heat for 5-6 minutes until lightly browned on all sides. Add a splash of water, the lemon juice and a pinch of salt and pepper, then cover with a lid or foil. Bake for 15 minutes or until the chicory is tender. Leave until cool enough to handle.

2 Cut each slice of ham in half lengthways, then wrap each chicory in a piece. Return them to the casserole. Mix the cream, nutmeg and gruyère, then pour over the chicory. Scatter over the parmesan and breadcrumbs, then bake for 15-20 minutes until bubbling and golden.

Per serving 271kcals, 21g fat (12g saturated), 11g protein, 6.2g carbs (2.6g sugars), 0.7g salt, 8.2g fibre

THE VEGGIE STARTER Pea soup with dill and wasabi crème fraîche

“The addition of wasabi peas is optional here, but they do add a good crunch against the velvety soup, along with an extra spike of heat”

Serves 6

Hands-on time 20 min Simmering time 25 min

MAKE AHEAD

Make up to 3 days ahead but don’t add the crème fraîche until you reheat the soup so it doesn’t split.