Recipes For The Ultimate Easter Sunday Menu (PICTURES)

Served with a lavish portion of creamed leeks, this recipe by Dominic Chapman coupled with the generously breadcrumb coated fishcakes makes for a delicious recipe that you’re sure to cook time and time again.

Ingredients:
For the smoked haddock fish cakes:400g smoked haddock100g cod fillet100g salmon fillet1 onion, diced1 garlic clove, finely chopped1 tbsp Bart thyme2 Bart bay leaves75ml white wine1 handful fresh parsley, chopped1 pinch fresh tarragon, chopped2 tbsp chopped chives1 pinch Bart cayenne pepper1 lemon, zested200g Bart panko breadcrumbsOil
For the mashed potato:500g Maris Piper potatoes
For the creamed leeks::3 leeks, washed and sliced finely into rings300ml cream3 handfuls chopped chivesSaltPepper

Instructions:

1. To start the mashed potato, boil the potatoes in a pan of water until soft. Mash the potatoes until all the lumps are removed (without the use cream or milk). Set aside.
2. Preheat your oven to 180°C/gas mark 4. From the fish remove the skin and bones (if not previously removed) and place onto a baking tray with the white wine, onion, bay leaves, garlic and thyme.
3. Cover with tin foil and place into the oven for 15 minutes - it is crucial that you do not overcook the fish because once added to the potato it will break down and lose all texture.
4. Remove the tray from the oven (but leave the oven on) and leave to cool for 5 minutes. Discard the excess thyme and the bay leaves and carefully transfer into a bowl the fish, onion and garlic. Flake the fish into large chunks.
5. Into a bowl add the rest of the chopped herbs along with the lemon zest. Mix well with the mashed potato and season lightly with cayenne pepper - do not overdo it.
6. Shape the mixture into 6 equal balls and dip each ball into the breadcrumbs until well coated.
7. Fry each ball in hot oil for 3 minutes or until golden all over and then place for a further 3 minutes into the hot oven. Keep warm while you prepare the sauce.
8. Place the leek rings into salted boiling water for 2 minutes and then strain.
9. Bring to a simmer into a pan with the cream. Leave to cook until the sauce is thick and leeks are coated evenly. Season with salt and pepper and garnish with the chopped chives.
10. Across 6 plates, divide the sauce and lay a fish cake on top of each. Serve immediately.

Recipe courtesy of www.greatbritishchefs.com

A great roast lamb recipe that Bryan Webb has cooked time and time again for both friends and family – it also makes an impressive centrepiece for large gatherings such as anniversaries, holidays and weddings. Because the preparation of the meat is quite tricky, ask your butcher to help bone the saddle of lamb for you.

Ingredients:
For the roast lamb:1 boned saddle lambLamb gravy
For the gratin dauphinois:750g large potato175ml milk175ml double cream1 tsp salt15g grated Parmesan2 garlic cloves
For the stuffing:2 handfuls flat-leaf parsley50g pine nuts250ml double cream6 garlic cloves120g breadcrumbsSaltPepper
For the vegetables:100g broad beanss100g peas1 sprig mint12 carrots12 turnips50g unsalted butter

Instructions:

1. Start with the stuffing first by bringing to boil a large pan of water. Remove the leaves from the parsley stalks and place into the hot water for 2 minutes. Drain away and replace with iced water. Pour away the water again and dry the leaves well with a kitchen towel.
2. Into a dry frying pan place the pine nuts, ensuring that you’re stirring frequently until they are light golden. You can also toast them for 6-8 minutes in an oven set to 180˚C .
3. Into another clean pot bring the cream to boil, grating in the garlic and adding the parsley. Lower the heat to a low simmer to ensure that the bottom of the pan doesn’t burn. Once the mixture starts to thicken, add the toasted pine nuts and remove from the heat.
4. Gradually stir the breadcrumbs into the cream whilst hot - you may not use all of the breadcrumbs. Mix together and set aside.
5. Lay the saddle of lamb onto a clean work surface and trim away as much possible fat as you can from the flank part and the two fillets. Season all of the meat with salt and pepper.
6. Spoon the stuffing into the centre of the saddle and then lay the two fillets on top. Roll up the joint and tie it tightly and evenly with kitchen string. Place the stuffed lamb onto a tray and set aside until ready to cook.
7. To start the gratin dauphinois, preheat the oven to 180°C/Gas mark 4. Peel all of the potatoes and slice thinly with the use of a mandolin or knife. Into a large wide pan, pour milk, cream, salt and Parmesan cheese. Grate the garlic and add it to the pan -leave to a simmer. Add all of the sliced potatoes and cook for approx. 5 minutes, by which the starch in the potatoes will make a thick, creamy mixture.
8. Into an ovenproof dish pour the entire contents of the pan and cover with both baking paper and a layer of foil. Place the dish into a deep roasting tray and carefully pour hot water around it to make a water bath. Bake for 1 hour and remove the foil and paper for the last 20 minutes.
9. Bring a pan of water to boil to start the vegetables, add the broad beans and leave to cook for 1 minute. Drain and lay in cold water to help peel away the skins. In a separate pan of salted boiling water, bring the peas and sprig of mint to cook for 2-3 minutes, then drain.
10. For the carrots, peel or scrape, and bring to boil till tender in a pan of salted water together with the turnips.
11. Onto the lamb, to roast preheat a second oven to 220°C/Gas mark 7 and leave to cook for 25 minutes for pink meat or 35 for well done. Remove and leave to rest for approx. 20 minutes.
12. Reheat the vegetables in a pan of boiling water, drain and toss together in the 50g butter - season to taste with salt and pepper. Into a small saucepan heat the lamb gravy.
13. To serve, remove the string and slice the lamb into thick slices. Cut equal portions of the gratin dauphinois for each guest and place at the centre of their plates. Top with the vegetables and lamb, and then pour over some gravy to bring the dish together.

Recipe courtesy of www.greatbritishchefs.com

Containing Cointreau, this enchanting chocolate pudding recipe by Marcus Wareing is sure to impress any guest or chocolate aficionado.

Ingredients:
For puddings:100g unsalted butter, softened plus extra for greasing150g caster sugar2 free-range eggs2 oranges, zested and juiced175g plain flour2 tsp baking powder2 tbsp cocoa powder
For the sauce:6 tbsp cocoa powder100g soft brown sugar400ml water, boiling30ml Cointreau
To plate:1 tub vanilla ice cream

Instructions:

1. Grease 4 ramekins and preheat your oven to 180ºC/Gas mark 4.
2. Mix the butter and sugar together into a cream consistency and then add the orange juice, zest and eggs. Mix the flour, baking powder and cocoa powder together and then sift into the butter mixture.
3. Divide the mixture equally into the ramekins.
4. To make the sauce, mix together the cocoa powder and brown sugar and sprinkle over the four ramekins
5. Into each ramekin pour over 100ml boiling water, and then place into the oven for 10-15 minutes. Evenly add the Cointreau evenly to each ramekins and bake for a further 5 minutes.
6. To serve, plate with a large dollop of vanilla ice-cream

Recipe courtesy of www.greatbritishchefs.com