Give yourself time to have fun over the bank holidays with our seven most useful make-ahead dishes for Easter
RECIPES AND FOOD STYLING LOUISE PICKFORD PHOTOGRAPHS IAN WALLACE
THE VEG-BASED SIDE DISHBaked chicory with ham
Serves 6 Hands-on time 20 min, plus cooling Oven time 35 min
MAKE AHEAD
Complete step 1 up to 3 days ahead and keep the chicory covered in the fridge before finishing the recipe.
• 50g unsalted butter
• 12 small heads white chicory
(or 6 large ones halved, or a
mixture)
• Juice ½ lemon
• 6 slices good quality ham
• 200ml single cream
• Pinch freshly grated nutmeg
• 75g gruyère, coarsely grated
• 25g parmesan, coarsely
grated
• 25g dried breadcrumbs
1Heat the oven to 170°C fan/gas 5. Melt the butter in a casserole, add the chicory and cook over a medium heat for 5-6 minutes until lightly browned on all sides. Add a splash of water, the lemon juice and a pinch of salt and pepper, then cover with a lid or foil. Bake for 15 minutes or until the chicory is tender. Leave until cool enough to handle.
2Cut each slice of ham in half lengthways, then wrap each chicory in a piece. Return them to the casserole. Mix the cream, nutmeg and gruyère, then pour over the chicory. Scatter over the parmesan and breadcrumbs, then bake for 15-20 minutes until bubbling and golden.
Per serving 271kcals, 21g fat (12g saturated), 11g protein, 6.2g carbs (2.6g sugars), 0.7g salt, 8.2g fibre
THE VEGGIE STARTERPea soup with dill and wasabi crème fraîche
Serves 6
Hands-on time 20 min
Simmering time 25 min
MAKE AHEADMake up to 3 days ahead but don’t add the crème fraîche until you reheat the soup so it doesn’t split.
• 30g unsalted butter
• 1 onion, finely chopped
• 1 leek, finely sliced
• 200g floury potatoes, chopped
• 700ml veg or chicken stock
• 350g frozen peas
• 250g crème fraîche
• 1 tsp wasabi paste
• 1 tsp finely chopped dill, plus
a few extra sprigs to serve
• Wasabi peas, crushed, to serve
(optional) →
1Melt the butter in a medium saucepan, then gently fry the onion and leek with a little salt and pepper for about 10 minutes until softened. Add the potatoes and stock, bring to the boil, then simmer gently for 15-20 minutes or until the potato is tender.
2Add the peas and cook for another 5 minutes to defrost thoroughly, then whizz the soup using a stick blender until very smooth.
