Big Easter weekend

Cook up some fabulous Easter recipes with our menu for eight.

Big Easter weekend

Here's an easy-going, no-fuss menu and schedule: soufflé omelette for brunch; roast stuffed pork belly centrepiece for an informal Easter lunch; and a lazy Monday meal followed by exquisite macaroons for afternoon tea. Heavenly.

So, uncork the wine, dust off the cake stand and get ready for a fine old time; our big weekend begins right here.

Get ahead

The day before

Make the lemon polenta cake, but don’t ice. Cool completely, put in an airtight container (or wrap in cling film and foil and freeze up to one month in advance).

Remove the flap and bones from the pork, then score the skin.

Make the stuffing.

Stuff the pork, wrap and chill alongside the bones.

About 3½ hours before you want to eat

Preheat the oven and bring the pork up to room temperature.

Weigh the pork, calculate the cooking time and put in the oven.

Meanwhile, boil the potatoes, drain and set aside.

About 1¼ hours before

Roast the potatoes – set the timer 20 minutes before they’re done to remind you to add the fennel seeds.

Make the pesto dip and wrap the Parma ham around the grissini.

Toast the bread for the smoked garlic and melted mozzarella.

Ice the lemon polenta cake and set aside somewhere cool.

About ½ hour before

Prepare the dressing and salad but don’t toss together yet.

Take the pork out of the oven to rest; the potatoes should have about another 15 minutes.

Serve the starter

Finish the smoked garlic and melted mozzarella bread and serve with the Parma ham-wrapped grissini and pesto dip.

Take the potatoes out of the oven, keep warm.

Serve the main course

Toss the salad and dressing together.

Carve the pork.

Add the lemon zest to the potatoes.

Serve the dessert


Bank Holiday brunch

Smoked salmon soufflé omelette

Smoked salmon soufflé omelette

This omelette recipe makes an impressive change from the traditional version. Ideal for a special breakfast or brunch.

Orange and mango smoothie

Orange and mango smoothie

An easy recipe for a healthy orange smoothie – it's full of vitamins and supped equally by kids and adults.

 


Easter lunch for eight

Parma ham-wrapped grissini with pesto dip

Parma ham-wrapped grissini with pesto dip

An inspired way to turn a breadstick into a stylish canapé. The pesto dip adds freshness.

Smoked garlic and melted mozzarella bread

Smoked garlic and melted mozzarella bread

These simple, colourful vegetarian canapés are a cinch to make.

Roast stuffed pork belly

Roast stuffed pork belly

This pork belly recipe turns a cheap cut of meat into a dish of dinner party standard. The fresh, zingy stuffing makes this extra special.

Crispy crushed potatoes with fennel and garlic

Crispy crushed potatoes with fennel and garlic

You had to be mad not to love the crispy crunch and soft flesh of a roast potatoes. This roast potatoes recipe has the added bonus of fennel and garlic flavours.

Fennel and radish salad

Fennel and radish salad

A garden-fresh, crunchy salad with strong, bold flavours and vivid colours.

Lemon polenta cake with mascarpone and lemon curd

Lemon polenta cake with mascarpone and lemon curd

A rich, lemony cake that makes a perfect entertaining dessert. Serve at a special occasion or a dinner party.

 


A relaxed Monday lunch for six

Chicken cacciatore

Chicken cacciatore

This Italian chicken dish is a taste of spring and an ideal dish to make on a Bank Holiday or lazy Sunday. Serve it with our Pea salad with avocado.

Pea salad with avocado

Pea salad with avocado

A fresh green salad recipe with a sprinkling of super-healthy pumpkin seeds that goes well with any lunch or supper but we've teamed it with Chicken cacciatore .

 


Afternoon tea

Multicoloured macaroons

Multicoloured macaroons

Follow this colourful macaroon recipe to give as a gift or a sophisticated dessert for a dinner party.

 

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