Easter is late this year which means it falls on my birthday. This doesn’t happen very often, but it is always a great excuse to eat chocolate after Lent and when it’s your birthday, double pleasure. I thought it would be great idea to do savoury recipes this month and sweet next month. Do you have a tradition in your house for Easter food? We always have a roast on Easter Sunday; usually beef but not always. Why not try something a little special this Easter? My One Pot Lamb is very easy and tasty, giving you time with whoever you are sharing Easter with and it goes with any veg. I have also added my favourite roast potato recipe and an unusual mash one, but swede works just as well.
Buen Apetito
One Pot Lamb
1.6kg bone-in leg of lamb
1 Tsp oil
3 sprigs Oregano leaves picked and roughly chopped
4 Rosemary sprigs, leaves of 2 picked and roughly chopped
Lemon
1 garlic bulb, cloves lightly mashed
1 red chilli, pierced
1kg potatoes, skins on, cut into thick wedges
3 fennel bulbs (optional)
250ml white wine
250ml good-quality chicken stock
Take the lamb out of the fridge 1hr before cooking and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts. Heat oven to 200ºC/180ºC fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin. Pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55ºC on a cooking thermometer), 35-40 mins for medium rare (60ºC) or 45 mins for cooked through (70ºC). Remove the lamb and rest for up to 30 mins. Turn oven down to 160ºC/140ºC fan/gas 3, cover the veg with foil and while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg. Place the lamb back on top and bring the whole tin to the table to serve.
Chicken Leg with Poached Eggs
4 thyme sprigs
25g sea salt
Zest 1 lemon
2 chicken legs
1 shallot
1 garlic bulb, split in half
1tsp tarragon
600ml olive oil
4 eggs
Parsley
Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1hr. Heat oven to 140ºC/120ºC fan/gas 1.
Pat the chicken dry with kitchen paper. Place in a small roasting tin with the remaining ingredients except the eggs and parsley. Bake in the oven for 2-2½hrs until tender, then remove from the oil and drain on a wire rack. Reserve and strain the oil – this is great for roasting veg. Reserve the shallot and garlic. Poach the eggs in barely simmering water for 3 mins, then drain on kitchen paper. Serve the chicken with eggs and a sprinkling of parsley.
Tuna Steaks With Sweet And Sour Celery
4 fresh tuna steaks
2 celery hearts, rinsed and chopped
1 medium onion, finely chopped
2 tbsp olive oil
3 tomatoes, skinned, seeded and chopped
2 tbsp capers
4 tsp unrefined sugar
3 tbsp white wine vinegar
Chopped parsley
Salt and freshly ground black pepper
Heat the oil in a frying pan, add the onion and cook for 3-4 mins. Add the chopped celery and cook for a further 3-4 mins until beginning to soften. Stir in the tomatoes and cook over a medium heat until the tomatoes become pulpy. Add the capers, sugar and vinegar. Turn up the heat and cook until the vinegar has evaporated. Set aside. Heat a griddle and brush the tuna with a little oil and season. Place the tuna in the hot pan and cook for about 3 minutes on each side. (1 min each side for rare/4 mins each side for well done). Serve the fish topped with the celery mixture and scatter over chopped parsley. Season to taste.
Crisp Roast Potatoes
1kg (2¼lb) potatoes, peeled and cut into thick chunks
3 tbsp beef dripping (or vegetable oil)
2 tbsp flour
1 tsp dried oregano
1 tsp turmeric
Salt and freshly ground black pepper to taste
Preheat oven to 200ºC/Gas mark 6.
Cook potatoes for 8-10 minutes in a large pot of boiling water. Place dripping or oil in a preheated roasting tin until almost smoking. Drain potatoes and return to pot. Sprinkle with the flour, turmeric, oregano, salt and pepper. Place a lid on the pot and shake vigorously so that potatoes are covered in the flour and spice mixture. Place in the roasting tin and toss to coat in the hot fat. Roast for about 40 minutes.
Celeriac and Potato Mash
250g potatoes
400g celeriac
250ml single cream
Salt and pepper to taste
Bring salted water in a large saucepan or pot to the boil. Peel and dice the potatoes and celeriac. Add the potatoes and celeriac to the boiling water and cook for about 30 minutes or until tender. Drain well, mash, then stir in the cream.