Easter with a twist

Last Hints & Tips



100g blanched cauliflower florets

2tbsp olive oil

1 tbsp cider vinegar

1 tsp curry powder

Bunch watercress or mustard greens or broccoli sprouts

½ pomegranate

Edamame beans

240g poached salmon, flaked

80ml Greek yoghurt

1tsp honey

1tsp grainy mustard

Salt and pepper


Cook the quinoa to instructions on the packet. Prep the cauliflower florets and cut in half down the middle.  Toss in a bowl with olive oil, vinegar and curry powder. Season lightly, mix well and allow to marinate for an hour.

Mix the yoghurt with the honey and mustard and season to taste.

Loosen the pomegranate seeds by rolling the fruit on a flat surface, pressing a little as you go.  Cut it in half and give each half a good bang on a chopping board and the seeds will fall out.  Remove any pith.

Place the cauliflower on a hot char-grill and cook, getting some good colour on it. Drop into a bowl to cool.

Add the flaked salmon, quinoa, edamame beans, half the watercress, season and toss together.

Place in a large salad bowl, drop the rest of the watercress on top and spoon over the yoghurt dressing and serve!



Perfect for left over Easter lamb

500g braised lamb shoulder (cold)

1 medium onion

3 cloves of garlic, crushed

1 level teaspoon of cumin

4 tbsp fresh bread crumbs

2 eggs

Salt and pepper

Chopped parsley

½ tsp marjoram

2 aubergines


Slice the aubergine length ways and cut to the size of the dish and sautee in olive oil.  Leave to cool.

Chop or shred the lamb shoulder.

Sautee the onion in butter and add the crushed garlic and cumin. Chop any aubergine trimmings and add this to the mix to cook for five minutes and then cool.

Combine the lamb, onion mix, breadcrumbs, eggs and herbs together to make the filling.

Line an oven proof dish with the sliced aubergines and then fill with the lamb mixture. Cover with buttered parchment paper and then bake in a bain-marie at 180c for 40 minutes.



This is a Russian dessert made with all the foods that are forbidden during Lent.  It’s like a cheesecake without the biscuit base.

227g creamy full fat soft cheese

1 egg yolk

75g caster sugar

Grated rind and juice of one lemon

120ml double cream

50g blanched almonds, chopped and browned

50g glace cherries

50g raisins

25g flaked almonds


Chocolate sauce

Good quality chocolate – about 70% cocoa solids

Double cream

Caster sugar


Place the cheese in a bowl with the yolk, sugar and lemon rind and beat together until smooth, then stir in the lemon juice.  Then fold in the cream with the chopped almonds and fruit.

Line a clean flower pot or pudding basin with muslin and make sure it overlaps the top of the container.  Pour in the mixture and fold over the cloth.  Place a saucer on top to weigh it down.

Place a heavy tin on top of the saucer for added weight.

Pop in the fridge overnight. Turn out onto a plate, remove the cloth, top with flaked almonds and serve with warm chocolate sauce.



200g chocolate sponge or ratafia biscuits

125ml sweet sherry or your favourite tipple

60g caster sugar

60ml water


For the mascarpone cream

200g mascarpone cheese

60g icing sugar

100ml double cream



Punnet of blueberries


Chocolate fudge sauce

100g chocolate (54% cocoa solids)

20g butter

50ml double cream


Place the water and sugar in a pan and bring to a simmer for two minutes, remove from the heat and then add the sherry

Beat the mascarpone with icing sugar and vanilla, lightly whip the cream and fold into mascarpone. Chop the chocolate, bring the butter and cream together to a boil and then pour over the chocolate, stir and allow to melt together.

Build your trifle: place the sponge in the bottom of the glass, pour over the sherry syrup and allow to soak in.  Drop in the blueberries, pour a little fudge sauce on top and then finish with the mascarpone cream.  Finish with grated chocolate.

You can always swap out the blueberries for whatever soft fruit is in season.