Easter Dining at Home: A Simple Three-Course Menu for Spring

Easter is a time for gathering, slowing down and enjoying food that feels both comforting and seasonal. With spring in full swing across the UK, lighter flavours, fresh herbs and classic favourites come together beautifully. Here is a simple three-course Easter menu, designed to be easy to follow while still feeling special.

Starter: Roasted Carrot & Honey Soup

Serves: 4

Ingredients:

• 500g carrots, peeled and chopped

• 1 onion, chopped

• 2 tbsp olive oil

• 1 tbsp honey

• 750ml vegetable stock

• 100ml double cream

• Salt and pepper to taste

  *allergens in bold

Method:

1. Preheat the oven to 200°C (180°C fan).

2. Toss the carrots and onion in olive oil and roast for 25 minutes until soft.

3. Transfer to a pan, add the vegetable stock and bring to a gentle simmer.

4. Blend until smooth using a hand blender.

5. Stir in the honey and cream, then season to taste.

6. Serve warm with crusty bread.

Main: Herb-Crusted Roast Lamb with Spring Vegetables

Serves: 4–6

Ingredients:

• 1.5kg leg of lamb

• 2 tbsp olive oil

• 2 cloves garlic, crushed

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme

• 500g new potatoes

• 200g carrots

• 200g green beans

• Salt and pepper

Method:

1. Preheat the oven to 200°C (180°C fan).

2. Rub the lamb with olive oil, garlic, rosemary, thyme, salt and pepper.

3. Place in a roasting tray and cook for 1 hour 20 minutes (medium), adjusting for preference.

4. Parboil the potatoes for 10 minutes, then roast alongside the lamb for 40 minutes.

5. Steam or boil the carrots and green beans until tender.

6. Rest the lamb for 15 minutes before carving and serving with vegetables.

Dessert: Easter Chocolate Nest Cheesecake

Serves: 6–8

Ingredients:

• 200g digestive biscuits

• 100g butter, melted

• 300g cream cheese

• 100g icing sugar

• 200ml double cream

• 150g milk chocolate, melted

• 100g chocolate mini eggs

  *allergens in bold

Method:

1. Crush the biscuits and mix with melted butter. Press into a tin to form the base. Chill for 30 minutes.

2. Beat the cream cheese and icing sugar until smooth.

3. Whip the double cream and fold into the mixture.

4. Stir in the melted chocolate.

5. Spread over the biscuit base and chill for at least 4 hours.

6. Decorate with chocolate eggs to create a nest effect before serving.