You might be starting to think about what you’re going to do for Easter. But trying to think of Easter meal ideas is no mean feat.
Save yourself from the annual menu anxiety this Easter by checking out these recipe ideas, from Parmesan tuiles to mustard-glazed ham and twice-baked sweet potatoes.
Pea, Mint and Spring Onion Soup with Parmesan Tuiles
Get your Easter off to a great start by serving up this fresh-looking springtime starter, loaded with heart-healthy greens. You’ll love the cheesy taste of the Parmesan tuiles, too. Our top tip – be sure to puree the soup while still piping hot.
And why not make the tuiles and soup a day ahead of the feast? Simply store the tuiles between sheets of baking parchment in an airtight container.
INGREDIENTS
- 1 tbsp olive oil
- knob of butter
- ½ bunch spring onions, sliced, plus a couple more to serve
- 1 potato, diced
- 1l hot vegetable stock
- 900g frozen petits pois
- ½ small bunch mint, leaves picked, plus a couple more as a garnish
- 85g Parmesan, very finely grated
METHOD
- Warm up the olive oil and butter in a heavy-based pan until frothing. Tip in the spring onions and potato. Softly fry (but don’t let them colour) for a few minutes. Mix in the stock, bring to the boil and simmer until the potato is soft.
- Pour in the peas, bring to the boil again, then cook until they’re almost done. Take the pan off the heat, combine the mint leaves and process in a blender until smooth.
For the Parmesan tuiles
- Preheat the grill to high. Cover a baking tray with baking parchment and split the grated Parmesan into six long strips. Grill until the cheese has melted and is a lovely golden brown.
- While still warm and a bit bendable, free up the biscuits from the baking parchment using a palette or cutlery knife, then put to one side until firm.
- Warm the soup and apportion between six bowls. Sprinkle with mint and sliced spring onions and serve the Parmesan tuiles on the side.
Mustard-Glazed Ham with Slow Roasted Peppers and Twice-Baked Sweet Potatoes
Ham is a classic meat to serve at Easter, and this brown sugar and mustard-glazed version is the ultimate blend of sweet and savoury. Serve the ham alongside twice-baked sweet potatoes and slow-roasted peppers with walnut relish for a dish the whole family will enjoy.
Or if you want to save yourself some time, skip making the sweet potatoes and cook up some McCain chips instead.
From straight and crinkly to gluten free and triple cooked, there’s the perfect chip for everyone. Deliciously crispy on the outside and fluffy on the inside, they’re the ideal accompaniment to any Easter dinner this year.
INGREDIENTS
For the ham
- 1/2 fully cooked bone-in ham
- 60g wholegrain mustard
- 2 tbsp light brown sugar
- 1 tbsp white wine vinegar
For the peppers
- 3 orange bell peppers, seeded and quartered
- 3 tbsp olive oil
- 2 cloves garlic
- kosher salt and pepper
- 2 tbsp sherry vinegar
- 1 tsp honey
- 1 small shallot, finely chopped
- 130g toasted walnuts, very finely chopped
- 2 tbsp fresh parsley, finely chopped
For the sweet potatoes
- 8 small sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp pumpkin pie spice
- pinch cayenne pepper
- kosher salt
- 2 large egg whites
- 115g granulated sugar
- alternative – McCain chips
METHOD
For the ham
- Preheat oven to 200° Position the ham cut side down on a rack set in a roasting pan.
- Score the ham. Pour 225ml water into the pan, place foil over the top and bake for 5-6 hours.
- While the meat is cooking, create the glaze. In a small bowl, stir together the mustard, sugar and vinegar.
- Sweep half the glaze over the ham and bake, uncovered, for about 20 minutes. Brush the rest of the glaze over the ham and bake until the ham is thoroughly cooked through.
- During the final 20 minutes of baking, whip up the mustard sauce. Pour the white wine, shallot and sugar in a small saucepan and bring to a boil. Turn down the heat and simmer until condensed to half. Take off the heat and beat in the mustard, sour cream and tarragon.
- Finely cut up the ham and plate up with the mustard sauce.
For the peppers
- Prepare the peppers during the final 20 minutes of the ham cooking.
- Using a baking dish, coat the peppers with oil, garlic, and half a teaspoon of both salt and pepper. Pop into the oven and roast, stirring intermittently, until peppers are soft.
- Collect some of the oil from the pan using a spoon and pour into a bowl.
- In a separate small bowl, beat together vinegar and honey, then the rest of the oil. Mix in the shallot, walnuts, and parsley. Garnish the peppers with relish.
For the sweet potatoes
- Roast the potatoes about 30 minutes before the ham is ready.
- Coat the sweet potatoes with the oil. Puncture the potatoes a couple of times all over, using a fork. Place them directly on the rack and roast until soft. Put the potatoes to one side to cool.
- Snip the top third off each potato lengthways and hollow out the insides. Shift over to a medium bowl. Tip the biggest parts of the potato skins onto a foil-lined baking sheet and remove the rest of the skins.
- Scatter the potatoes with the pie spice, cayenne, and half a teaspoon of salt and mix to combine. Spoon the mixture into the skins.
- Pop the potatoes into the microwave on a medium-high heat until piping hot. Fire up your grill and place the potatoes underneath on high.
- Using an electric mixer, whisk the egg whites in a large bowl on medium-high speed until stiff peaks from.
- Slowly stir in the sugar, one tablespoon at a time. Carry on whisking until the whites are stiff and glossy.
- Garnish the top of the potatoes with the meringue and grill until the meringues are golden brown, for a couple of minutes.
- If cooking McCain chips, see packet for full instructions.
From starters to sides and mains, we’ve got you covered.