Your guide to Easter feasting at home 

Easter is one of our favourite holidays – after all, who doesn’t like eating chocolate and hot cross buns for breakfast? It’s also the perfect excuse to gather around the table and indulge in some serious feasting. From tips for getting your table spring-ready to easy and delicious Easter recipe ideas, here’s your guide to preparing for the ultimate Easter dinner at home. 
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Set the scene


Give your culinary creations the backdrop they deserve by taking the time to set the scene for your Easter lunch. Top of the list? Your Easter table. Look to fresh, spring colours in delicate pastel shades of pale blue, mint green, lemon and washed pink for a simple but chic aesthetic. 

To keep things cool not twee, balance out those pastels with earthy neutrals. Start with a simple tablecloth, then layer up complementing pastel shades, keeping crockery and place mats simple. Go for subtle textures in the form of slightly creased linen and artisan stoneware plates, which will keep your set-up feeling casual, or opt for classic white dinnerware and delicate glasses for a more refined feel. 

No Easter table would be complete without a bunch of fresh blooms, so go big on flowers and display them in colourful vases of various shapes and sizes. In a true nod to the season, pile up beautiful duck eggs and chocolate Easter eggs in a nest to create a clever centrepiece. Want to go that step further? Use pussy willow branches and simple greenery and flowers from the garden to create a sweet Easter wreath.  

A feast for the eyes

 

Cook up a storm


Easter is definitely a foodie’s favourite holiday, so we’ve rounded up a couple of mouth-watering yet easy recipes to help inspire the ultimate Easter lunch. From the perfect roast lamb (aka the centrepiece of every Easter menu) to a wonderfully fresh dessert, these recipes are guaranteed to go down a treat with your family. Aprons at the ready.


ONE-POT ROAST LEG OF LAMB

Ingredients:
1 leg of lamb
1kg potatoes, peeled and halved
4 carrots, sliced
1 lemon, juiced
2 garlic bulbs
A few rosemary and thyme sprigs
4 tbsp olive oil

1. Heat oven to 190C/170C fan/gas 5. Make small, deep incisions into the skin of the lamb using a sharp knife. Peel and slice the garlic, then push a clove or two into each slit, followed by small sprigs of rosemary and thyme. Set aside.

2. In a large roasting tin, toss the potatoes and sliced carrots with half the oil, then add the rest of the rosemary and thyme, and season well. Place the lamb in the middle of the tin, pushing the veggies to the outside, and rub the lamb with the lemon juice and remaining olive oil. Season generously with salt and pepper.

3. Roast for around 1 hour and 30 minutes, shaking the tin occasionally, until the vegetables have browned and the lamb is golden on the outside but still a little pink in the middle. For well done, cook 15 minutes longer.

4. Remove the lamb and leave to rest for 10 minutes, then slice and serve with the veggies. Jazz it up with a drizzle of balsamic vinegar or a handful of chopped parsley. 







 

RHUBARB TRIFLE

Ingredients:
1 orange
600g rhubarb
100g caster sugar, plus 2 tbsp for the whipped cream
10 trifle sponges
500g ready-made custard
250g mascarpone cheese
400ml double cream
2 tbsp pistachio nuts, chopped

1. Heat oven to 200C/180C fan/gas 6. 

2. Zest and juice the orange. Arrange the rhubarb pieces in a baking tray, then sprinkle over the sugar together with the zest and juice of the orange. Cover with foil and pop it in the oven for 20-30 minutes, until the rhubarb is tender. Leave to cool, then drain and reserve the juice.

3. Cut the trifle sponges into small squares and place them into the bottom of a large trifle bowl. Spoon the rhubarb on top and sprinkle over the rhubarb cooking juice.

4. In a large bowl, whisk the mascarpone until smooth, then add the custard and mix until well combined. Top the trifle base with the custard mix and place in the fridge for 20 minutes to set.

5. Whip the cream and 2 tablespoons of sugar into soft peaks, then spread over the trifle. Scatter over the pistachios, cover and chill for a few hours in the fridge. Easter is served.   

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