THE Easter holidays are a great time to gather family and friends together.
But the last thing the chef in your household wants is to spend all the time in the kitchen without time to socialise.
Getty – Contributor Have an egg-cellent Easter with this easy-to-make three-course meal
Here is a menu that everybody will love – even the chef – because it is super simple.
It starts with a fresh soup, a seasonal leg of lamb with a modern twist and a fruity dessert.
Leg of Lamb with Apricot and Mint Crust: £2.38 per serving
Try this classic leg of lamb with a twist – apricot will add some springtime sweetness
Preparation time: 10 minutes.
Cooking time: 1hr 40 mins plus resting time.
1½kg leg of lamb
1 tbsp olive oil
5 shallots, chopped
2 tsp cumin seeds
1 tsp ground coriander
2 cloves garlic, finely chopped
50g anchovies, optional
200g dried apricots, roughly chopped
2 tbsp honey
3 tbsp fresh mint leaves, chopped, plus a few more to serve
Heat the oven to 200°C/180°C fan/Gas 6.
Place the lamb on a roasting tray, season then cook in the oven for 1 hour 20 minutes.
Meanwhile, heat the oil in a pan and fry the shallots until just soft.
Add the cumin, coriander, garlic, anchovies and apricots, stir and cook for a further five minutes.
Add the honey and mint, mix well and transfer to a food processor. Blitz to a coarse paste.
Carefully remove the lamb from the oven after 1 hour 20 minutes.
Reduce the temperature to 180°C/160°C fan/Gas 4. Spread the apricot mixture all over the lamb and return to the oven for a further 20 minutes.
Remove from the oven, cover loosely with foil and allow to rest for 20 minutes before carving. Garnish with fresh mint leaves and serve.
Pea Soup: 96p per serving
This creamy pea soup costs under a pound per serving
Preparation time: 5 minutes
Cooking time: 30 minutes
1 onion, chopped
750ml chicken or vegetable stock
500g frozen garden peas
Salt and freshly ground black pepper
4 tbsps Greek yoghurt
1 tbsp finely chopped mint
Melt the butter in a large saucepan. Add the onion, cover and cook over a low heat for five minutes, or until soft. Don’t let the onion brown.
Pour the stock over the onion, stir, then cover and continue to cook for ten minutes.
Add the peas. Bring back to a simmer and cook until the peas are tender – about ten minutes.
Puree the soup using an immersion blender, or carefully puree in batches in a liquidiser or food processor.
Garnish each serving with a dollop of Greek yoghurt and a sprinkle of the fresh mint, if desired.
Lemon Posset: 72p per serving
This lemony-goodness will get tastebuds tingling and makes a nice change from all the chocolate Easter eggs
Preparation time: 10 minutes
Cooking time: 10 minutes. Plus 3 hours for chilling.
600ml double cream
170g caster sugar
Juice of 3 lemons
Zest of 2 lemons
Strawberries, blueberries or lemon zest to decorate (optional)
Pour the double cream into a saucepan and add the sugar.
Bring to boil over a medium heat and leave to simmer for two to three minutes.
Stir regularly. Meanwhile, grate the zest of the lemons and juice them.
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When the cream and sugar have simmered nicely, take the saucepan off the heat and add the zest and lemon juice. Whisk vigorously.
Pour the mixture into a jug, using a sieve to separate out the zest again, and decant the mixture into ramekins or glasses.
Transfer to the fridge and chill for a few hours, till set.
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