Easter feast recipes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easter feast recipes By Eleanor Maidment - April 3, 2022 Everyone (especially the cook!) will love Eleanor Maidment’s tasty fuss-free menu and Olly Smith’s sublime supermarket wines. Charred asparagus cherry tomatoes and burrata British asparagus comes into season soon and is star of this colourful, warm salad. If serving eight, use three balls of burrata, otherwise two will happily feed six as a starter. Louise Hagger GET THE RECIPE Courgette leek and spinach tart This makes a fantastic vegetarian main course or could happily be served as a starter. Assembling the tart in an ovenproof frying pan and starting it cooking on the hob helps to crisp up the pastry base, but you could also make it in a 23cm springform cake tin and pop it straight in the oven. Louise Hagger GET THE RECIPE Roast leg of lamb and pumpkin seed salsa verde Leg of lamb is an Easter lunch classic, and here it is pepped up with a punchy rosemary, garlic, lemon and anchovy paste. Roasting it on a bed of vegetables helps with even cooking and creates a lovely gravy too. Adding a fresh and vibrant streak to the plate, this pumpkin seed salsa verde is a wonderful herb sauce with crunchy, nutty pumpkin seeds running through it. Best made shortly before you want to serve it, ideally while the lamb is resting. Louise Hagger GET THE RECIPE Braised lettuce and peas A light and fresh side dish that takes about 10 minutes to make and can be done while the lamb is resting. Add a handful of shredded mint with the lemon zest if you like. Louise Hagger GET THE RECIPE Boulangere potatoes Layers of sweet and regular potatoes, buttery onions and fragrant thyme. There’s no need to peel the potatoes (the goodness is in the skin) unless they are particularly gnarly. A well-sharpened chef’s knife is all you need to slice them thinly, or use a mandoline. Louise Hagger GET THE RECIPE Rhubarb and ginger cheesecake Baked cheesecakes are best made a day in advance and left to chill and settle in the fridge overnight. Louise Hagger GET THE RECIPE Food styling: Troy Willis. Prop styling: Max Robinson. Photographer’s assistant and retouching: Sophie Bronze. Food styling assistant: Amanda James RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved