Your Easter Weekend Menu Sorted

Updated: May 17

You may already have your Easter menu all planned out, but if you don’t, we’ve got some last minute inspiration for you. From our fish favourites for Good Friday, to the ultimate roast lamb for Easter Sunday, we’ve got a handful of mouth-watering dish ideas to present to

your guests.


Good Friday Fish Feast

Whole Salmon Fillet

For many people, it is traditional to eat fish on Good Friday. Celebrate with this delicious whole salmon fillet – the perfect meatless meal to feed the whole family.

Salmon is an incredibly versatile fish and can be paired with a whole heap of flavourings, herbs and side dishes.

  • Preheat your oven to 200°C

  • Line a large baking tray with tin foil (enough to wrap around the whole fish)

  • Soften 30g butter and brush some onto the foil to stop the fish from sticking

  • Thinly slice two lemons, and place a single layer in the centre of the foil, then top with some fresh dill

  • Place the salmon fillet onto the lemons, season with salt and pepper, then top with the remaining lemon slices. Add on 6 dried bay leaves, some more dill and the remaining butter onto the fish

  • Pull up the long sides of the foil around the fish and pour 100ml of white wine around the salmon. Seal the foil tightly into a parcel, leaving a small gap at the top for the fish to steam

  • Bake for around 25-30 minutes. Remove from the oven and open the foil straight away to stop the salmon from cooking any longer

  • Place in the centre of the dinner table, and serve with crispy asparagus or green beans, garlicky mashed potato, or lemon roasted potatoes


Salmon Wellington

How about a beautiful salmon wellington with crisp puff pastry? This is a great Friday night meal to place in the centre of the table for everyone to get a serving of.

  • In a frying pan, heat 20g unsalted butter, and 1 tsp of extra virgin olive oil

  • Finely chop two shallots and cook in the frying pan for 2 minutes

  • Add 300g of finely chopped mixed mushrooms to the frying pan and cook for 10-12 minutes

  • Once cooked, leave aside to cool completely, then stir in 120g mascarpone, the zest of 1 lemon, and 2 tablespoons of chopped tarragon, parsley and chives. Season with salt and pepper

  • Preheat the oven to 200°C, and line a large baking tray with baking paper

  • Place 1 puff pastry sheet on the baking tray, and prick all over with a fork. Bake in the oven for 20 minutes until crisp and golden

  • Remove from the oven and allow to cool completely

  • Spread half of the mushroom mixture over the puff pastry base, then place the salmon on top

  • Spread the remaining mixture over the top and sides of the salmon

  • Place a second sheet of puff pastry over the top, ensuring it is tucked under the base to refrain from leaking

  • Brush the pastry with egg wash and chill in the fridge for 30 minutes

  • Remove from the fridge and bake for around 30-35 minutes. Reduce your oven to 180°C and cook for an additional 10 minutes – until the pastry is golden and crisp

  • Take it out of the oven and rest for 10 minutes before serving

Accompany with a creamy white wine sauce:

  • Melt 15g of unsalted butter in a pan

  • Add in 1 finely chopped shallot, and 150ml white wine – cook for around 4 minutes, until the liquid has reduced slightly

  • Pour in 200ml of fish or chicken stock, and 100ml of double cream

  • Bring to a boil then reduce to a medium-low heat, and simmer for around 8-10 minutes until thickened

  • Chop 50g of cold, unsalted butter into cubes, and whisk in 1 cube at a time, making sure to continuously whisk the mixture until emulsified. Continue until all of the butter cubes have been added to the sauce

  • Season with salt and pepper, then add in 1 tablespoon of chopped parsley and chives, and stir until all combined

  • Serve the cream sauce alongside the wellington in the centre of the dinner table, with some delicious potatoes, crisp tenderstem broccoli and sauteed spinach (it’ll go perfectly with the creamy sauce!)


BBQ Prawns

Why not whack on the BBQ to kick off the Easter weekend? Our black tiger prawns are incredibly meaty and can be personalised to your preference.


Whether you’re more of a simple lemon and garlic lover, slightly more adventurous with a chilli, lime and coriander butter, or love the kick of heat with some honey, soy and sriracha, you’ll be sure to enjoy this addition to a seafood feast.



Simply marinade your prawns in the flavours of your choice, then cook on a hot BBQ for around 3-4 minutes, until the prawns are pink.

Remove the heads and tails before eating, and serve with a wedge of lemon or lime, or place in some tacos with a fiery salsa.



Easter Sunday Spread

Lamb is a popular dish in the Spring and is commonly eaten around Easter. A leg of lamb is perfect to feed the family and can be customised in various different ways.

For those who enjoy fresher, herby flavours, serve a herb-crusted leg of lamb made from a coating of parsley, mint, rosemary and garlic.


Or for a Mediterranean twist, marinate your leg of lamb in garlic, lemon juice, olive oil and oregano, then stuff with tangy feta, pistachios and olives.


We love ours slow roasted for just under two hours, studded with garlic cloves and rosemary sprigs.


The importance of cooking lamb is allowing it to reach room temperature before cooking, and letting it rest after cooking also.

  • Remove lamb from fridge 1 hour before cooking

  • Preheat oven to 200°C

  • Use a sharp knife to cut small incisions all over the meat

  • Stuff the garlic cloves and rosemary sprigs into the holes. Drizzle with a good amount of olive oil and massage into the meat

  • Place into a large roasting tin and season with salt and pepper

  • Roast for 45 minutes, until the lamb starts to brown, then baste with the juices

  • Continue to cook for a further 35-40 minutes for a beautiful medium-rare joint

  • Remove the lamb from the oven, and allow to rest for 30 minutes, then carve and serve


Lamb Cutlets

Alternatively, if you’re firing up the BBQ this Easter, make sure you’ve got some lamb chops on there!



They’re quick to cook and easy to eat with your hands – perfect if you’re entertaining lots of hungry mouths.


Simply leave the chops to reach room temperature before cooking, brush with olive oil and season with salt, then place the chops onto the BBQ and cook for a few minutes on each side.


For extra flavour, marinate with herbs and garlic or chilli for a kick of heat.







Pork Belly

Slow-cooked belly of pork with crispy crackling is the perfect addition to an Easter roast dinner. The trick is not to score the skin, and instead leave uncovered on a plate in the fridge overnight to dry out, to achieve an evenly cooked crackling.

Rub the flesh with oil, salt, pepper and fennel powder – making sure to get into all the cracks and crevices.


For a step-by-step guide on how to cook this piece of meat perfectly, click here.



Homemade Hot Cross Buns

Traditionally eaten over the Easter period, these sweet, spiced buns are easy to make at home. Enjoy for breakfast, or as an afternoon treat with a cup of tea, toasted and smothered in butter. The fact they’re homemade will make them taste even better!


You will need:

Check out the recipe here.



Round off your Sunday lunch with our delectable cakes and desserts. Our hazelnut and pistachio slices are perfectly portioned, so all you need to do is plate and serve.


Shop all of our Easter range here.


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