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A menu for Easter feasting
What better way to treat family and friends this Easter? Feast on Delia's Carrot and Coriander Soup (the perfect way to cook spring carrots), Roast Chicken with Red Onion, Thyme and Garlic and, to finish, a sumptuous Italian version of apple pie, Torta di Mele.
Starter
Carrot and Coriander Soup
This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer. Coriander is said to have the flavour of roasted orange peel, which makes the two perfect partners. Serve the soup with plenty of warm crusty bread.
Main course
Roast Chicken with Red Onion, Thyme and Garlic
This is very colourful and pretty to look at but, just as important, a wonderful combination of flavours.
Dessert
Torta di Mele
This is my version of a famous apple dessert, which is sometimes spongy like a cake, and sometimes crisper, more like pastry – mine is the latter.
