Mary Berry's Easter lunch menu

The menu

• Starters & nibbles

  Parma ham, goats’ cheese and rocket canapés

• Main course

  Roasted lamb with rosemary and paprika rub

• Side dishes

  Fresh mint sauce

• Side dishes

  Fennel and potato gratin

• Desserts

  Easter lemon pavlova

Menu ingredients

Serves 6

• Fruit and vegetables

  • 1 x 70g/2½oz bag rocket

  • 8 cucumber dill spears, each spear cut in half lengthways

  • 3 tbsp rosemary, leaves picked and finely chopped

  • 2 onions, sliced

  • 1 small bunch fresh mint

  • 3 large bulbs fennel

  • 3 onions

  • 600g/1lb 6oz large potatoes, peeled

  • 2 garlic cloves, crushed

  • 4 lemons, juice only

  • 4 lemons, zest only (in long thin strips)

• Tins, packets and jars

  • 2 tbsp plain flour

  • 1 tbsp redcurrant jelly

  • 2 tbsp clear honey or golden syrup

• Cooking ingredients

  • salt and freshly ground black pepper

  • 2-3 tbsp olive oil

  • 1 tsp ground paprika

  • salt and pepper

  • 1.2 litres/2 pint stock

  • gravy browning (optional)

  • 2 tbsp white wine vinegar or cider vinegar

  • 350g/12oz caster sugar

  • 2 tsp white wine vinegar

  • 2 level tsp cornflour

  • 350g/12oz caster sugar

  • 100g/3½oz caster sugar, plus extra for coating the zest

• Biscuits, snacks and sweets

  • 30 chocolate mini-eggs

• Dairy, eggs and chilled

  • 8-10 tsp soft goats’ cheese

  • 50g/1¾oz butter, plus extra for greasing

  • 50g/1¾oz parmesan cheese, grated (or vegetarian equivalent)

  • 6 free-range egg whites

  • 6 free-range egg yolks

  • 225g/8oz butter

  • 450ml/¾pint double cream

• Meat, fish and poultry

  • 8 slices Parma ham

  • 2.2kg/4.5lb whole shoulder of lamb

By Mary Berry