From a lunch of Nigel Slater’s roast chicken or Meera Sodha’s lamb curry, to sweet specialities like Claire Ptak’s chocolate and bay tarts or Ben Tish’s citrus sweet bread, we choose our favourite Easter dishes Devilled eggs and fried duck eggs, Trine Hahnemann’s Danish marzipan and chocolate eggs! All […]
Click here to view original web page at www.theguardian.com
From a lunch of Nigel Slater’s roast chicken or Meera Sodha’s lamb curry, to sweet specialities like Claire Ptak’s chocolate and bay tarts or Ben Tish’s citrus sweet bread, we choose our favourite Easter dishes
Devilled eggs and fried duck eggs, Trine Hahnemann’s Danish marzipan and chocolate eggs! All the joys of Easter eating and cooking. There’s Nigel Slater’s roast chicken, Ravinder Bhogal’s lamb wellington, Joe Trivelli’s tagliatelle with broad beans. Fault-free dishes however long your weekend. Plus, Gill Meller’s rhubarb trifle, Tarunima Sinha’s panna cotta cake, Claire Ptak’s chocolate tarts. All perfect for Easter, though I’ll be making many of them again and again.
These homemade chocolate marzipan eggs will please both adults and children this Easter – who can resist?
These beautiful eggs are richly flavoured and go well with fresh asparagus and sage
These crunchy lettuces are perfect for cooking in these tarts as they hold their shape, while the sweet notes pair well with rich cheddar
A fail-safe way of cooking this classic egg dish, with the added umami of anchovy and punch of Tabasco
What makes this dish special is cooking the vegetables one after the other. Vary the ingredients as the seasons change
A gently flavoured fish dish that works equally well as a starter for an Easter feast or a light Sunday supper
The addition of apricots gives this chicken dish a subtle promise of sunnier days. Finish on the barbecue for a real spring treat
A traditional Easter dish in Spain, the salt cod and chickpeas make for a satisfying celebration meal
A warming curry and just-wilted spinach are perfect for when there’s still a nip in the air but you want something fresh
If you’re cooking a large chicken for an Easter feast, fill it with potatoes for a delicious all-in-one side dish and stuffing
With flavours borrowed from Greece and the Middle East to cut through the richness of the lamb, this is a great Easter Sunday lunch dish
Warming, quick little scones to make when you run out of bread or want to make a bowl of soup look a bit more like a meal
This simple supper with spring legumes can be made into something special by making your own whole-wheat tagliatelle
A slow affair, this lamb dish is cooked until the meat is falling off the bone and pared with bittersweet endives
Spring is the season for rhubarb, so make the most of it with this trifle – the lemon custard pairs perfectly
Nothing says Easter more than these tasty spiced buns, and making your own is well worth the effort
An impressive spring cake, this can be prepared in advance of your family Easter lunch
Packed with citrus flavours, nuts and cinnamon, this Sicilian version of a traditional Italian Easter cake will bring rays of sunshine
Unadorned, this cake is light enough for a lunchbox treat, but the ganache and pecan brittle makes it worthy of a celebration
A truffle-like filling with a crisp cookie crust, plus bay leaves to add a layer of complexity, results in a special chocolate treat
… we have a small favour to ask. Tens of millions have placed their trust in the Guardian’s fearless journalism since we started publishing 200 years ago, turning to us in moments of crisis, uncertainty, solidarity and hope. More than 1.5 million supporters, from 180 countries, now power us financially – keeping us open to all, and fiercely independent.
Unlike many others, the Guardian has no shareholders and no billionaire owner. Just the determination and passion to deliver high-impact global reporting, always free from commercial or political influence. Reporting like this is vital for democracy, for fairness and to demand better from the powerful.
And we provide all this for free, for everyone to read. We do this because we believe in information equality. Greater numbers of people can keep track of the global events shaping our world, understand their impact on people and communities, and become inspired to take meaningful action. Millions can benefit from open access to quality, truthful news, regardless of their ability to pay for it.
If there were ever a time to join us, it is now. Every contribution, however big or small, powers our journalism and sustains our future. Support the Guardian from as little as $1 – it only takes a minute. Thank you.
