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250g/10½oz fresh beetroot
200g/7oz fresh basil leaves
1 garlic clove
small handful watercress, to serve
3 red onions, finely sliced
2 garlic cloves, crushed
1 tsp finely chopped fresh rosemary
200g/7oz cherry tomatoes
1 tbsp chopped fresh parsley, to serve
1 x 400g/14oz can artichoke hearts in water, drained and rinsed
2 lemons, juice and zest
3 limes, juice and zest
12 passion fruit, pulp only, to serve
75g/3oz plain flour
salt and freshly ground black pepper
75ml/3fl oz olive oil
1 tbsp balsamic vinegar
vegetable oil, for deep frying
200g/7oz flaked almonds
75g/3oz smoked almonds
100ml/3½fl oz olive oil
4 tbsp vegetable oil
1 tsp ground turmeric
1 tsp smoked paprika
800ml/1 pint 7fl oz hot vegetable stock
125ml/4fl oz good quality extra virgin olive oil, preferably Spanish
150g/5½oz caster sugar
½ tsp sherry vinegar
175g/6oz caster sugar
200g/7oz soft goats' cheese
100g/3½oz parmesan cheese, or similar vegetarian hard cheese
3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed
3 free-range eggs, plus 5 free-range egg yolks
150g/5oz butter, softened
200g/7oz double cream, whipped until soft peaks form when the whisk is removed
Simon Rimmer's zingy veggie menu will bring a citrus blast of fresh air to anyone who's overdone it with the Easter chocolate.
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