Even if you can’t be with friends and family this Easter, there’s nothing stopping you having a virtual dinner party. Rustle up one of these delicious dishes and toast to friends far and wide. Lennie and Jessie Ware share three delicious recipes from their new cookbook, Table Manners.
One of the highlights of the roast calendar, Easter Sunday is a time for family and friends to gather around the table together and enjoy a special meal. If you want a total stunner this Easter, look no further than this classic lamb rack dish coated in a pistachio herb crust. Vegetarians in the group? No problem – we’ve got a delicious courgette bake recipe too. And for the grand finale, your guests will love this ‘triple threat’ chocolate brownie recipe. What are you waiting for? Aprons at the ready!
For the meat eaters…
LAMB WITH PISTACHIO HERB CRUST
- 2 racks of lamb, French trimmed (fat removed and bones cleaned – ask your butcher to do this)
- 1 tbsp olive oil
- 3 garlic cloves, peeled
- 150g shelled pistachios
- 30g fresh flat-leaf parsley, leaves only
- 30g fresh mint, leaves only
- Grated zest of 1 lemon
- 75g crustless bread, a day or two old
- 2 tbsp Dijon mustard
- Salt and pepper
- Preheat the oven to 200°C/180°C fan/gas 6.
- Season the lamb. Heat a heavy-based frying pan over a medium-high heat, add the olive oil and brown the lamb for 2-3 minutes on all sides.
- Whizz the garlic, pistachios, herbs, lemon zest and bread in a food processor until finely chopped.
- Spread a tablespoon of mustard over each rack of lamb and coat in the herb mixture, pressing gently so that it sticks.
- Roast for 15-20 minutes: 15 minutes will be very pink. Remove from the oven and leave to stand for 10 minutes before carving and serving.
If serving with tinned haricot beans, drain the beans and tip into a pan, adding a crushed garlic clove, a knob of butter, some chopped fresh parsley and half a chicken stock cube. Cook over a very low heat for about 20 minutes.
For the veg lovers…
I made this up when a friend gave me a load of courgettes from her allotment and everyone loved it. We serve this as a veg accompaniment to a roast.
SERVES 8 AS A SIDE
- Butter for greasing
- 1 small onion, roughly chopped
- 4 courgettes (about 800g), ends discarded
- 1 large egg
- 80g Cheddar, grated
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Pepper, to taste
- Preheat the oven to 200°C/180°C fan/gas 6. Butter a baking dish.
- Put the onion and courgettes into a food processor and whizz until evenly chopped. Alternatively, if you don’t have a food processor, just grate them. Add the egg, cheese, nutmeg and salt and pepper and whizz again or stir through.
- Tip the mixture into the baking dish and bake for 45 minutes until browned on top. Serve hot.
For the chocolate fans…
‘TRIPLE THREAT’ CHOCOLATE BROWNIES
People have requested this recipe the most after hearing about it in the Ed Sheeran episode. A triple shot of chocolatey goodness, my doctor brother Alex says that it’s more like a ‘triple threat’ to your cholesterol levels, but don’t let that stop you from making them.
Get creative! Add whatever you like to your brownie batter. Generous chunks of white, milk or dark chocolate will all work well, as will roughly broken-up Oreos or any other chocolate confectionery. I generally add three things to mine, hence the triple threat. Experiment. Ultimately, whatever you choose will be delicious.
These brownies are best if slightly undercooked, so they still retain their gooeyness. What you want is a brownie that gets stuck to your teeth when eating it.
MAKES 9-18 (DEPENDING ON LEVELS OF GREEDINESS)
- 200g unsalted butter, cubed
- 200g dark chocolate, chopped
- 3 large eggs
- 275g caster sugar
- 90g plain flour
- 50g cocoa powder
- 250-300g ingredients of your choice to add to the mix (white, dark or milk chocolate, chocolate biscuits, your favourite chocolate bar), chopped
- Preheat the oven to 190°C/170°C fan/gas 5. Line a 23cm square baking tin with baking parchment.
- Put the butter and chocolate into a heatproof bowl over a pan of barely simmering water and leave until they start to melt. Stir regularly, taking care not to burn the chocolate. Once completely melted, remove from the heat and leave to cool a little.
- In a large bowl, using an electric whisk on high power, beat the eggs and sugar together until pale and almost doubled in volume. Add the cooled chocolate and butter mix and gently combine, using a figure-of-eight motion to fold the 2 mixtures into one another.
- Sift the flour and cocoa powder together and then fold into the chocolate and egg mixture. Again, fold gently using a figure-of-eight motion until all is combined. It will appear dusty at first, but be patient and it will come together. Take care not to overdo the mixture: as soon as you cannot see any dusty flour mix, you are there.
- Now add your extra ingredients and gently fold in, reserving a few to scatter over the top if you like. Transfer the mixture to the lined baking tin, levelling it out and pressing any reserved ingredients into the top of the mixture. Bake for around 35 minutes. The top should be just firm, but the middle should be slightly undercooked and gooey: it will continue to cook in the tin once removed from the oven. Leave the tin on a wire rack to cool before cutting into squares.
Extracted from Table Manners: The Cookbook by Jessie and Lennie Ware (Ebury Press, £22). Photography by Ola O Smit.
Now you’ve got the food sorted, lay the perfect Easter table setting with our top tips and have your guests swooning over your new dinner sets.
Want to discover even more delicious recipes? Well, it’s your lucky day! We’ve got a competition running to offer 5 lucky people the chance to win Jessie and Lennie Ware’s new cookbook.ENTER THE COMPETITION » HOW TO LAY THE PERFECT EASTER TABLE » SHOP TABLEWARE »