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Three Fabulous Easter menus
Three special Easter menus to tempt you over the long weekend.
Why not make the most of spring lamb and watercress, both at their best at the moment, or maybe succulent roast chicken fits the bill for you. If you are looking for vegetarian inspiration - look no further.
Luxurious spring menu for 6
Roast leg of Lamb with Shrewsbury sauce
This is one of my favourite ways of cooking lamb, particularly in winter – plainly roasted with lots of basting to keep it juicy and succulent, then incorporating all the meat juices and crusty bits into what is truly one of the best sauces ever created. It's sweet and sharp at the same time and complements the lamb perfectly.
Vegetarian menu for 4 (quick/cheat recipes)
Bruschetta with tomato and basil
It's perhaps the best bruschetta of all, and perfect for serving with drinks before a meal instead of serving as a starter. Given that few of us have hot coals handy (though don't forget bruschetta during the barbecue season), the next best thing is a cast-iron ridged griddle or, failing that, an ordinary domestic grill.
Cheat's Lemon Gateau
I love this recipe. There's no cooking involved, it's incredibly easy and, when you serve it, everyone is bound to think you've been slaving away all day! It's also best made the night before or even 3 or 4 days ahead, if you prefer
Spring menu for 4 (double if serving 8)
Green Herb Soup
This soup adapts to any combination of fresh herbs - mint, sage, tarragon, thyme, rosemary, sorrel or any others that are available.
Chocolate crème brulees (serves 6 but enough for seconds)
What chocolate mousse was to the 1960s, crème brûlée was to the 1990s, as it seemed to be on almost every restaurant menu. It's truly a great British classic that easily lends itself to variations like this one – a smooth, velvety chocolate custard topped with a very crunchy caramel.
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