There is nothing in the rule book that says lamb is a must for your Easter recipes. Now that the days are longer and spring is in the air, it makes sense to pass on the big roasts and lighten up a little. Using some of the best seasonal produce, this menu is full of green goodness and citrus zing. The floral apple and elderflower martini will have everyone in a celebratory mood from the moment they walk in. It’s served with asparagus fried in a delicate temper-like batter, which becomes even more delicious when dipped in honey. The tea-smoked salmon is served with roasted radishes and sting onions, and two salads. Each recipe has a hit of citrus, be it from a grating of orange or lemon zest, or a squeeze of lime. For a final sprightly flourish, the meal ends with a lusciously creamy lemon cheesecake tart with a lime-flavored biscuit case. Spring recipes, at their best.
The menu
The menu
TO DRINK Apple & Elderflower Martini TO START Crispy Asparagus with Honey MAINS Tea-smoked Salmon with a Horseradish Dressing; Roasted Radishes and Spring Onions; Spelt, Almond & Rocket Salad; Raw Cauliflower, Pea & Herb Salad DESSERT Lemon Cheesecake Tart See: Easter table decoration ideas – pretty ways to decorate an Easter table
Apple and elderflower
Apple and elderflower
Serves 6 This fresh floral cocktail can be made ahead and kept chilled until guests arrive. Ingredients:
300ml vodka300ml pressed apple juice, chilled5 tbsp elderflower cordial 3 limesCrushed ice1 granny smith apple, thinly sliced into roundsMint sprigs, to garnish
Method:
Crispy asparagus with honey
Crispy asparagus with honey
Serves 6 Light golden batter flavoured with tarragon, lemon and coriander makes this nibble beautifully irresistible. Ingredients:
100g plain flour3 tbsp cornflourSalt and freshly ground black pepperFinely grated zest of 1 lemon3 tbsp chopped tarragon1 tbsp ground coriander250ml chilled sparkling waterVegetable oil, for deep frying250g slim asparagus spearsHoney and lime wedges, to serve
Method:
Raw cauliflower, pea and herb salad
Raw cauliflower, pea and herb salad
Serves 6 We like to use two varieties of cauliflower for no other reason than it makes a prettier salad. You can opt for just one type, if you won’t use up the surplus halves. Ingredients:
½ small white cauliflower½ Romanesco cauliflower Salt and freshly ground black pepper1 tsp fennel seeds1 tsp caraway seeds 1 tbsp honey1 orange5 tbsp olive oil1 green chilli, deseeded and finely chopped150g peas, defrosted3 spring onions, thinly sliced2 large handfuls mixed fresh herb leaves, such as mint, flat-leaf parsley and dill sprigs
Method:
Roasted radishes and spring onions
Roasted radishes and spring onions
Serves 6 The pepperiness of radishes mellows significantly when roasted, while the butter helps to bring out their sweetness. Ingredients:
500g radishes, larger ones halved12 spring onions4 sprigs thyme, tornSalt and freshly ground black pepper1 tbsp olive oil 40g salted butterJuice of ½ lemon
Method:
Spelt, almond and rocket salad
Spelt, almond and rocket salad
Serves 6 There’s a lovely bite and nuttiness to this warm salad that pairs nicely with the smokiness of the salmon. Ingredients:
1 bay leaf2 garlic cloves 250g pearled spelt 4 tbsp olive oil1 large red onion, peeled and finely sliced125g almonds in skin, roughly chopped150g wild rocket 1 lemonSalt and freshly ground black pepper
Method:
Tea-smoked salmon with a horseradish dressing
Tea-smoked salmon with a horseradish dressing
Serves 6 Perfect for entertaining, this hot-smoked salmon is richly flavoured and luxurious. For the smoking process, you will need a large roasting tin with a wire rack that fits inside. Ingredients:
3 tbsp sea salt2 tbsp chopped dill4 tbsp demerara sugar6 salmon fillets, about 150g each6 tbsp uncooked white rice2 tbsp Earl Grey tea leaves (or the contents of 2 tea bags)Sliced spring onions, to serve
For the dressing:
250ml creme fraiche2 tbsp chives, finely snipped 2 tbsp horseradish sauceSqueeze of lemonSalt and freshly ground black pepper
Method:
Lemon cheesecake tart
Lemon cheesecake tart
Serves 8-10 Cheesecake and lemon tarts are always crowd pleasers, so why not combine them into one delectable dessert? Ingredients:
250g digestive biscuits 150g unsalted butter Grated zest of 1 lime400g cream cheese, at room temperature150g caster sugarFinely grated zest of 2 lemons 3 medium eggs75ml lemon juiceIcing sugar and thick double cream, to serveBlueberries, to serve (optional)
Method:
