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A vegetarian spring menu for Easter

This light, refreshing menu has a main course of Savoury Feta Cheesecake, followed by Watercress Soup, packed full of spring green goodness. To finish off, Summer Fruit Compote scented with Lemon Grass, for which you can use any combination of available fruits.

Vegetarians can enjoy this menu for 6, as long as they use a vegetarian gelatine and parmesan-type cheese.

Starter

Watercress Soup
Watercress is a star performer in so many ways. I love the fat green luxurious leaves in salads, sprinkled with rock salt in sandwiches, in sauce and perhaps most of all in soup.

Main course

Savoury Feta Cheesecake
The savoury cheesecake is a real winner. Feta cheese lightened with fromage frais makes a lovely cool summer cheesecake, just right for a light lunch served with a salad or Spiced Pickled Pears.

Dessert

Summer Fruit Compôte scented with Lemon Grass
This is unusual and subtle – the scent of the lemon grass is barely there, but it does add a very interesting dimension. Any combination of fruit can be used for this.

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