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½ cucumber, peeled, thinly sliced on a mandoline
4 tbsp grated fresh horseradish
1 small red onion, thinly sliced
½ small lemon
½ bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
12 fresh sage leaves, roughly chopped
1 lemon, juice only
1 long red chilli, seeds removed, finely chopped
1 garlic clove, peeled, finely chopped
½ lemon, juice only
small handful fresh mint leaves, torn
2 tsp English mustard powder
1-2 drops of red food colouring, mixed with 1-2 drops of blue food colouring (optional)
salt and freshly ground black pepper
1 tbsp dried oregano
salt and freshly ground black pepper
1 tbsp good Greek or wild flower clear honey
2 tbsp olive oil
½ tbsp extra virgin olive oil
sea salt flakes and freshly ground black pepper
100g/3½oz caster sugar
½ tbsp icing sugar
2 heaped tablespoon crème fraîche
knob of butter
100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese
2 large free-range egg whites
150ml/5fl oz double cream
4 fresh mackerel fillets
1.4kg/3lb shoulder of lamb, trimmed
4 slices soda bread, toasted, buttered
handful dried camomile (or contents of 4 camomile teabags)
125ml/4fl oz water
200g/7oz peas, out of their pods
3-4 fresh unsprayed lavender stems, flowers only
These subtly sophisticated recipes befit al fresco eating – if you dare. Serve all of the dishes on platters for friends and family to help themselves.
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See all Easter recipes (78)