Easter feast recipes

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.

charred asparagus cherry tomatoes and burrata
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.

courgette leek and spinach tart
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.

roast leg of lamb
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.

braised lettuce and peas
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.

Boulangere potatoes
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.

rhubarb and ginger cheesecake
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