Let’s feast!

9 min read

Tasty recipes & amazing ideas

Celebrate spring and the long Easter weekend with our easy recipes


Easter entertaining SPECIAL

Three-ingredient chocolate pots

Heat 200g ready-made custard and 200g chopped chocolate in a pan until melted and smooth. Whip another 300g ready-made custard and 300ml double cream to soft peaks. Fold into the chocolate mixture and pour into 8 small glasses. Chill for 2 hrs, then serve, sprinkled with chopped chocolate. Per serving: 381 cals, 29g fat, 18g sat fat, 25g carbs >>


Enjoy our relaxed Easter menu with family and friends.

To start

Elderflower martini

A boozy classic gets a springtime makeover with this floral tipple.

Makes 2 • Ready in 5 mins

Handful ice cubes 25ml elderflower liqueur (we used St-Germain) 50ml gin (we used Hendrick’s) 50ml dry vermouth 2 long thin strips cucumber, cocktail sticks, to garnish

1 Put the ice into a jug or cocktail mixer.

2 Pour in the elderflower liqueur, gin and vermouth, then stir for 1-2 mins until chilled and slightly diluted.

3 Strain into 2 glasses. Thread the cucumber onto cocktail sticks to garnish.

Per serving: 116 cals, 0g fat, 5g carbs

Asparagus mimosa salad

A light starter that can be made ahead. Not a fan of ham? Swap for smoked salmon.

Serves 6-8 • Prep 10 mins • Cook 8 mins

3 medium free-range eggs 6 slices prosciutto crudo 2 x 300g thick-stemmed asparagus ½ bunch spring onions, finely sliced ½ pack dill, finely chopped For the dressing: 1 shallot, very finely chopped 1½tbsp red wine vinegar 1½tbsp capers, drained 1tsp Dijon mustard 4tbsp extra virgin olive oil

1 Put the eggs in a pan of cold water, bring to the boil and simmer for 8 mins. Run under cold water until cool, then peel, and chop the whites and yolks separately.

2 Meanwhile, put the prosciutto in a cold frying pan, then over a mediumhigh heat, fry for a few mins until crispy. Drain on kitchen paper.

3 Heat a pan of boiling water, then blanch the asparagus for 3-4 mins, until just tender. Refresh under cold running water.

4 Mix all the dressing ingredients together. Arrange the asparagus on a platter or between plates, mix the egg whites, spring onions and dill then top the asparagus. Drizzle over the dressing and scatter over the ham and egg yolks. Per serving (for 8): 125 cals, 9g fat, 2g sat fat, 2g carbs >>

Crab and fennel toasts

Sweet crab and crunchy fennel make a tasty topping for smoky charred bread.

Makes 8 • Prep 10 mins • Cook 2-4 mins

4 long thin slices ciabatta 2tbsp olive oil 100g white crab meat ½small fennel bulb, trimmed, very finely sliced (fronds reserved, cut in half) Juice and grated zest ½ lemon 2tbsp chopped dill 150g crème fraiche

1 Set a griddle pan over high heat. Brush the bread with the oil; gridd

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