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