Easter is a great excuse to get excited about the season’s bounty of produce and cook up a feast for friends and family.
With lamb and spring fruit and vegetables at their peak it’s no surprise they take centre stage on most Easter menus. With that in mind we’ve taken a look at few Easter classics given a twist in the expert hands of Michelin starred chefs where the simplicity of spring ingredients are allowed to shine.
Scottish chef Tom kitchen champions the season’s asparagus while Ozzie chef Peter Gilmore showcases what happens when you let the simplicity of a selection of vegetables do the talking in his stunning salad, and the classic combination of asparagus and salmon is put through it’s paces by a talented young chef in our trio of starters.
Clare Smyth showcases her signature carrot lamb with the mains, alongside honey roast ham and a succlent porchegtta, and don’t miss out on perfecting the best roast potatoes.
Magnus Nillsen is on dessert with a delicate and seasonally inspired rhubarb and elderflower and strawberry pudding. And for all those traditionalists, there’s an unmissable best simnel cake and chocolate mousse recipe.
Michelin chefs cook Easter Dishes
A super simple seasonal asparagus starter from Tom Kitchen in Edinburgh
Cooking couldn’t get much simpler than this – delicious pan fried asparagus in the oven in the competent hands of Tom Kitchin.
Peter Gilmore’s Spring Vegetable Salad with herbs and flowers
Take inspiration from Gilmore’s nature inspired dish using up to 14 different varieties of organic young vegetables and up to 10 flowers and herbs to create this picture perfect starter.
Salmon Carpaccio with Asparagus Panna Cotta prepared by S.Pellegrino Young Chef finalist Matthias Walter
A combination of soft, cold and warm elements makes this fresh and seasonal Easter dish a sensorial surprise. Take a look at how it’s done:
Easter Main courses
Homemade Honey Glazed Ham
This mouthwatering pull apart honey glazed ham will be the most talked about dish of day. Just be sure to give yourself a few days prior to Easter to ensure the ham benefits from the essential brining prior to cooking.
Roast Porchetta with Sausage and Apples
Tom colicchio puts a twist on a traditional ingredient with a fruit and spiced stuffed rolled pork and a side of roast and apples and turnips and a pan gravy.
Go to town with Clare Smyth‘s signature dish lamb carrot from her Core restaurant in London which was served as a main dish on her tasting menu. If that gets you hungry, here are 5 more ways to cook with lamb from Blumenthal and friends.
Michelin chefs cook vegetables – from roast potatoes to the ultimate vegetarian lunch. Let the vegetables shine this easter. Here are all the recipes you need.
Swedish chef Magnus Nilsson from Faviken gets to work with seasonal favourites, rhubarb, strawberry and elderflower.
Get to work with this classic Easter tea time treat which comes with some very symbolic decoration.
…. and, just incase you hadn’t hadn’t already had enough chocolate..
Here’s Ludo Lefebvre whipping up a decadent chocolate mousse that’s always a sure fire crowd pleaser.