Tempt your taste buds with these delicious Easter recipes – and enjoy the perfect wine to match
After the chill of winter slowly subsides and the days look brighter and longer, you know the Easter bank holiday weekend is upon us. And if we’re not in the garden, we’re eating. And that means you’ll be in need of some amazing Easter recipes to serve to family and friends.
So, here’s our foodie guide to the big weekend – enjoy!
On Good Friday it’s customary to eat fish and what better way to enjoy it than a hearty, creamy and cheese-topped pie! Lashings of mashed potato and big juicy flakes of fish and prawns make this an absolutely legendary addition to the weekend’s foodie treats.
Haddock & prawn pie with cheesy potato topping
Serves 4 | Preparation time: 10 minutes | Cooking time: 45-50 minutes
- 800g Maris Piper potatoes, peeled and cut into even-sized chunks
- 30g butter, plus an extra small knob
- 30g plain flour
- 400ml whole milk, plus an extra 4 tbsp
- 400g skinless haddock or cod, cut into large chunks
- 180g pack Waitrose Raw Jumbo King Prawns
- 150g frozen petits pois
- 150g Waitrose Kaltbach Creamy, from the cheese counter, coarsely grated
- 1 tsp Dijon mustard
- 25g pack Cooks’ Ingredients Chives, snipped
- Preheat the oven to 200°C, gas mark 6. Place the potatoes in a large pan, cover with cold water, bring to the boil and simmer for 12-15 minutes until the potatoes are tender.
- Meanwhile, melt the butter in a saucepan. Add the flour and cook for 2 minutes. Gradually beat in the milk, then bring to the boil and simmer gently for 2 minutes until thickened.
- Remove from the heat and stir in the haddock, prawns, petits pois, three quarters of the cheese, the mustard and the chives. Spoon into a heatproof dish.
- Drain the potatoes well, then mash until smooth. Beat in the extra butter and milk, then spoon over the filling. Scatter over the reserved cheese, season and bake for 30 minutes until the fish and prawns are cooked through and the pie is bubbling and golden.
Pair it with: You want a light, refreshing and sophisticated pairing for fish pie so opt for a delicate fizz like this Martini Prosecco with floral notes and hints of fresh green apple and lime.
The big day has arrived and it’s the perfect time to get together with friends and family and share a feast! Traditionally lamb is served – and this slow cooked recipe with sweet cooked shallots is sure to impress anyone that is around your table this year. Ask your butcher to take out the bone of the shoulder but give it to you to use in the pan while roasting – great for added taste to the gravy.
Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots
Serves 6 | Preparation time: 30 minutes | Cooking time: 4 – 5 hours
- 1 boneless shoulder of lamb
- 1 head of garlic
- ½ bunch of rosemary
- 2 peeled carrots
- 50ml olive oil
- Salt and pepper
- 400g whole round peeled shallots
- 20g tomato puree
- Pinch of flour
- 1 litre of chicken stock
- Go over the joint and remove any large fat deposits or unsightly skin.
- Stab the joint several times over with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour.
- Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.
- Place in the oven at 160°C for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.
- When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.
- Add the tomato puree and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil.
- Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.
- Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat.
- Serve with green vegetables and some potatoes.
Pair it with: A good Pinot Noir is a great pairing for lamb. This Villa Maria Cellar bottle has a fragrant bouquet of dried herbs, red cherries and subtle smoky notes making it the perfect match.
The sweet deal
The pudding is almost as important as the main event on Easter Sunday and this chocolate and caramel tart will be the ultimate finish to your family feast. If you don’t have time to make the pastry, simple buy a pre-made roll from your supermarket.
Milk chocolate and sea salt caramel tart
Serves 12 | Preparation time: 120 minutes | Cooking time: 20 minutes
For the pastry:
- 250g Flour
- Pinch of salt
- 150g Butter
- 1 egg yolk
For the caramel:
- 300g sugar
- 100ml water
- 1 tbsp butter, diced
- 100ml double cream
- 1 tsp sea salt
For the milk chocolate ganache:
- 600g (40% cocoa solids) milk chocolate, cut into small pieces
- 400ml double cream
- 150ml milk
- 3 egg yolks
- Preheat the oven to 160°C
- In a food processor, mix together the flour and salt, then add the butter and mix until the mixture resembles bread crumbs. Be careful not to over mix. Next add the beaten egg and pulse until the pastry forms a ball. Wrap it in cling-film and chill for at least an hour and allow to rest.
- Whilst this is resting you can make the caramel layer. Bring sugar and the water to a boil in a large saucepan over medium-low, stirring with a spatula until dissolved. Cook until the mixture turns deep golden and wisps of smoke rise from the surface, 8–10 minutes, be careful, it goes from perfect to burnt very quickly. Remove caramel from heat and immediately stir in butter a piece at a time until smooth. Gradually stir in cream, then add the salt and stir well, keep on the heat until thoroughly combined, then take off and cool.
- Next, it’s time to blind bake the tart case. Roll out the pastry on a lightly floured surface to 2mm thickness. Use pastry to line a 28cm/4cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 mins. Rested, line with parchment paper, and baking beans and bake for 20-30 minutes until golden brown and cooked throughout. Then take out and cool for 10 minutes. Turn down the oven to 130°C.
- Spread the caramel into the tart case, then make the ganache. Pour the cream and milk into a saucepan and bring to the boil. Then pour over the chocolate. Stir until completely melted and then cool for 10 minutes, then add the egg yolks and mix well. Finally pour the ganache into the tart case, pop into the oven for 20 minutes. Then take out and cool. I like to serve this with creme fraiche or clotted cream for real decadence.
Pair it with: A special occasion deserves a special toast. Serve your pudding with a glass of champagne over ice. This Pommery fizz has an intense savour but a fresh after taste.
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