Easter

 

With the start of spring comes a load of delicious fresh ingredients perfect for jazzing up your Sunday lunch plate. Here's the menu we will be serving this weekend. 

 
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Roast Lamb Shoulder

 

 

SERVES 6

  • 1 lamb shoulder
  • 3 anchovy fillets 
  • 1 red onion
  • 1 garlic bulb
  • 200ml water 
  • Olive oil 
  • Sea salt 
  • 1 bunch rosemary

1. Preheat oven to 170C/150C Fan/Gas 3 and prepare a large roasting tray with a little olive oil and salt. 

2. Cut the onion into six and the garlic bulb in half widthways. Scatter these in the bottom of the tray with a few sprigs of rosemary. Pour over 200ml of water and place the shoulder on top. 

3. Take a small, pointed knife and pierce the meat 6 times (evenly spaced) and stuff each cut with half an anchovy fillet and a couple of rosemary leaves. 

4. Rub the joint with olive oil and season with salt and pepper. 

5. Cover with foil and roast the lamb for 3-4 hours, basting every hour or so with the juices. Two hours in, remove the foil and continue to cook until the meat is falling off of the bone. 

 

 
 
 
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Herby Baked Jersey Royals with Burrata

 

SERVES 6

  • 1.2 kg Jersey Royal potatoes
  • A few sprigs of fresh rosemary
  • 3 fresh buratta 
  • 1/2 bunch mint 
  • 1/2 bunch chives 
  • Sea salt
  • Freshly ground black pepper
  • 3 tbsp olive oil

1. Pre heat oven to 190˚C, 375˚F, Gas Mark 5.

2. Wash the potatoes and place them in a saucepan and cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 15 minutes), drain and allow them to cool slightly. 

3. Meanwhile, pour oil in a roasting tray and place in oven. When the oil is hot add the Jersey Royals, season with salt, pepper and rosemary. Roast for 20 minutes until they have a little colour. 

4. Tip all the contents of the roasting tray onto a serving platter, stir through fresh chopped herbs and top with whole burrata just before serving. 

 

 
 
 
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Shaved Radish and Watercress Salad 

 
 

SERVES 6

  • 80g bag watercress
  • 1 bunch radishes (approx 4-6)
  • Juice of 1/2 lemon 

1. Use a mandolin (preferably) or a sharp knife if you don't have one to finely slice the washed radishes. 

2. Wash the watercress and scatter onto a serving platter, toss through the slices of radish. Squeeze juice over just before serving.