Chef Sophie Nahmad has selected recipes that offer a twist on your traditional Easter staples
The traditional Easter roast dinner appears to be going out of fashion as only 30% of British families cooked Lamb roast for their Easter lunch last year. And Recipe box service Gousto found in its 2024 trends report that Brits are finding some escapism in their cooking by using flavours from around the world.
Add them to a baking tray, drizzle with 2 tbsp vegetable oil and season generously with salt, then put them in the oven for an initial 25 min.Deseed the yellow pepper and cut into thin strips.Once hot, add the sliced onion and pepper with a big pinch of salt, and cook for 15-20 min or until softened and caramelised.Chop the parsley finely, including the stalks.Once the potatoes are very nearly cooked, remove the tray from the oven, turn the potatoes and scatter the chorizo amongst them.
Serve the eggs over the chorizo and potatoes, and add the relish to the side, then garnish with the remaining parsley. Once hot, add your black mustard seeds and once you begin to hear them sizzle, add the sliced spring greens with a pinch of salt and cook for 2-3 min or until wilted.Leave the Indian-style shepherd's pie to stand for 5 min before serving , then serve with the mustardy greens to the side.
Put the dish in the oven for 15-20 min or until everything is bubbling and the potatoes are golden and cooked through – this is your harissa lamb hotpot.Once the hotpot has been cooking for 10 min, reboil half a kettle. Add the green beans to a pot over a medium-high heat and cover them with boiled water.Strip the mint leaves from their stalks and chop them finely, discard the stalks.
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