Easter Sunday Menu with Cooking Time Plan
Here's an idea for stress-free Easter Sunday cooking - a tasty three course meal with a handy cooking plan. The Easter cooking time plan at the end of the menu will hopefully ensure you have a more relaxing and enjoyable day.
Leek & Potato Soup topped with Pan Fried Leeks & Chorizo
Time: 10 mins hands on time + 20 mins cooking time
Cost: 39p per serving
Calories: 176 per serving
A great make-ahead starter for an Easter Sunday menu - easy leek and potato soup made a bit special. The leek and potato soup is simply topped with and a few slices of thinly sliced chorizo and leeks which have been pan fried until crispy. Chorizo, leek and potato go together really well. Add a dollop of crème fraîche if you like.
Main & Sides:
Easy Roast Leg of Lamb with Garlic & Rosemary
Time: 10 mins prep + 2 hours roasting
Cost: £3.20 per serving
Calories: 400 per serving
Nothing beats roast lamb especially at Easter. It's a bit of a splurge but Lamb is ideal for a special occasion and also surprisingly easy to prepare. Here's a really easy recipe for Roast Lamb Leg with Garlic and Rosemary. These flavours really make the lamb special.
Roasted Sweet Potatoes
Roast sweet potatoes are great with lamb and make a nice alternative to regular roasties. For 6 people you'll need about 1.5 kg of sweet potatoes peeled and cut into 3-4 cm sized pieces. Toss them in a good glug of olive oil flavoured with some crushed garlic, rosemary and thyme. Season to taste and spread evenly on a baking sheet (or two). Roast for approximately 30 minutes at 180 C / gas mark 5 until tender, shaking the tray once half way through.
Roasted Red Onions & Cherry Tomatoes in Balsamic Vinegar
Time: 5 mins prep time + 20 mins roasting
Cost: 42p per serving
Calories: 105 per serving
Roast Red Onions & Cherry Tomatoes in Balsamic Vinegar is an impressive looking yet easy side dish which is great with roast meats. The flavours of the roast onion & tomatoes complement the herbs and balsamic vinegar perfectly.
Red Wine Gravy with Roast Lamb Juices
This Red Wine Gravy is really easy to make and has the perfect acidity to cut through that rich lamb. Pour the juices from the lamb into a jug and spoon off any fat from the surface. Put the juices in a pan with 200ml red wine and 600ml lamb stock. Add a sprig of thyme and rosemary along with 4 cloves of garlic which have been bashed but the skin still on. Bring to the boil and add a tablespoon of cornflour dissolved in a few tablespoons of water, stirring constantly until thickened. Turn down the heat and simmer partially covered with a pan lid for 8 - 10 minutes. Strain and serve.
Hot Cross Bun Bread & Butter Pudding
Time: 10 mins prep + 30 mins soaking + 30 - 40 mins baking
Cost:30p per serving
Calories:400 per serving
Hot Cross Bun Bread & Butter Pudding is a simple yet clever twist on a classic English pud. Substituting hot cross buns for bread makes a delicious and rich yet surprisingly light desert. It could not be easier to make and is ideal for Easter Sunday.
Cooking Time Plan
I have put together a cooking time plan to help you have a stress free day and serve your meal at 1pm.
Make leek and potato soup. Thinly slice some leeks & chorizo to fry for the following day for the topping.
11.00 am - Pre-heat the oven to 180 C / gas mark 5. Prepare hot cross buns for the hot cross bun bread & butter pudding by cutting them in half and buttering them. Arrange them in a greased dish and cover with clingflim. Make the 'custard' for the hot cross bun bread & butter pudding by combining the eggs, milk & sugar. Pop the custard in the fridge.
11.15 am - Prepare the roast lamb for the oven by coating it with oil, making holes all over and inserting garlic & rosemary into the holes. Sprinkle with sea salt. Put the lamb in the oven (for up to 2 hours depending on how you like it). There's no food prep until 12.30pm now.
12.30 pm - Remove lambfrom the oven and put on a serving tray. Cover with foil and a couple of warm damp tea towels to keep warm. Leave the oven on. Pour lamb juices into a jug for the gravy.
12.35 pm - Prepare the red onions & cherry tomatoes and sweet potatoes. Peel & slice the red onions and wash the tomatoes. Put them in the oven tray with oil, vinegar & herbs. Wash & cut sweet potatoes, toss them in oil & herbs and put them in an oven proof dish.
12.45 pm - Start to reheat soup over a low heat stirring occasionally.
12.55 pm - Put side dishes in the oven & tell everyone sit at the table! Flash fry the chopped chorizo & leeks ready to put on top of the soup. Pour the custard over the hot cross buns. Pour soup into bowls. Top with crème fraise and fried leeks & chorizo.
1.00 pm - Serve leek and potato soup.
1.20 pm - Make gravy for the lamb using the juices if you like (see above).
1.30 pm - Remove side dishes from the oven and put the hot cross bun bread & butter pudding in the oven.
2.00 pm - Remove hot cross bread & butter pudding from the oven.
2.30 pm - Serve hot cross bread & butter pudding with cream, custard or ice cream.
3.00 pm - Serve coffee, tell everyone else to clear up & fall asleep in the chair.