Simple and delicious recipes for a relaxed Easter lunch
Enjoy a lovely long weekend, and gather with friends or family to celebrate Easter.
Treat your loved ones to a delicious lunch, it’s simple to prepare and can be left to cook while you socialise.
Broccoli & Apple Soup
Time 25 mins
Fat 4g of which 0.4g is saturated
Suitable for freezing
Suitable for vegetarians
Olive oil 1 tbsp
Red onion 1, peeled and chopped
Dessert apples 2, peeled, cored and chopped
Vegetable stock 750ml (1¼ pints)
Broccoli 1 large head, trimmed and roughly chopped
Low fat natural fromage frais 4 tbsp, optional
Granary bread and Cheddar cheese to serve, optional
1 Heat oil in a large non-stick saucepan, add onion and apples, cover and cook over a low heat for 5 minutes, stirring occasionally.
2 Pour stock into pan and add broccoli. Bring up to boil, cover and simmer for 15 minutes.
3 Turn off the heat, season with black pepper and purée with a hand-held whisk. Serve immediately with a spoonful of fromage frais, and a chunk of bread and Cheddar, if using.
Simple Roast Lamb
Time 2½–3 hrs plus resting
Fat 34g of which 13g is saturated
Half leg of lamb weighing about 1.8kg (4lb)
Garlic 4 cloves, peeled and chopped
Fresh rosemary 4 sprigs, leaves plucked and chopped
Olive oil 6 tbsp
Small new potatoes 750g (1lb 10oz), scrubbed
Chantenay carrots 500g (1lb 2oz), trimmed and scrubbed
Asparagus 2 bundles weighing about 500g (1lb 2oz), trimmed
1 Preheat oven to 190ºC/Gas 5. Place lamb in a roasting tin. Mix together garlic, rosemary and 2 tablespoons of olive oil with freshly ground black pepper. Spread all over lamb. Roast for 2–2½ hours, depending on how you like your meat cooked.
2 When lamb has an hour left to cook, bring potatoes (cut any big ones in half) and carrots up to boil in pan of water and simmer for 5 minutes. Meanwhile, put remaining oil in a roasting tin in the oven above lamb to heat up. Drain vegetables, add to hot oil and roast for 30 minutes. Remove from oven and add asparagus. Stir well and cook for a further 15 minutes or until vegetables are tender.
3 Leave lamb to rest for 10 minutes before carving. Serve with gravy made from juices.
Cranberry & Raisin Spotted Dick
Time 1¾ hrs
Fat 19 of which 8.9g is saturated
Suitable for vegetarians
Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve
1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.
2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.
3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.
4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.
If you’re entertaining with a motley collection of mismatching mugs, why not enter our prize draw to win a set of gorgeous Denby china?
Happy Easter everyone!