Our Top 3 Easter Sunday Recipes
Enjoy this Easter with all the family favourites, including our top 3 recipes - a ‘fall off the bone’ lamb shank, the classic turkey and ham and a different take on a traditional fry-up.
Easter Lamb Shank with Root Vegetables (serves 6)
- 3 tbsp oil
- 6 x 200g/7oz lamb fore shanks
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 rounded tbsp plain flour
- 300ml/10fl oz red wine
- 450ml/16fl oz chicken stock
- 1 tbsp redcurrant jelly
- 1 tbsp chopped rosemary leaves
- 250g/9oz baby carrots, cut in half lengthways if large
- 250g/9oz parsnips, cut into batons
- 250g/9oz baby turnips, cut in half lengthways if large
- a knob of butter
- salt and freshly ground black pepper
- 2 tbsp chopped parsley, to garnish
How to cook:
Preheat the oven to 160C/140C Fan/Gas 3
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan and brown the lamb shanks until golden brown.
Fry the onion and garlic over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, add the wine and flour mixture. Stir continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.
Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.
Boil the carrots, parsnips and turnips for 8-10 minutes. Add 1/3 of the vegetables to the pan and fry the remaining vegetables until golden brown.
Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish.
French Toast Fry Up (serves 4)
Ingredients for the french toast
- 2 large eggs
- 80ml whole milk
- 40ml double cream
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 4 thick slices brioche (or bread of your choice)
- 2 tbsp vegetable oil
- 2 tbsp butter
- Pinch of salt
Ingredients for the fry-up
- Pork and scallion sausages
- Gracehill black & white pudding
- Dry cure streaky bacon
- 4 medium eggs
How to make:
Whisk together the eggs, milk, cream, vanilla, and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins each side.
Heat the vegetable oil and butter in a non-stick frying pan over a medium heat. Place 2 slices of the soaked bread out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp. Repeat for all slices. Place in oven to keep warm while you cook the fry.
Then cook the sausages for 12-15 minutes on a medium heat along with the bacon in a frying pan. Add the black and white pudding to the frying pan and cook for 2-3 minutes.
Cook eggs to you choosing, we recommend poached or fried.
To serve place the French toast on a plate and then stack sausages (cut down the middle), bacon and topped with egg. Serve the black and white pudding on the side and enjoy!
Easter Turkey and Ham (Serves 6)
- 2.5kg Turkery breast roast
- 1-1.5kg Gammon joint
- 500g Dry cure streaky bacon
- 500g homemade stuffing
- 500g handmade cocktail sausages
- 1.2 kg potatoes
- 6 parsnips
- 6 carrots
- 1 bulb of garlic
- 1 sprig thyme 2 bay leaves and 1 rosemary sprig tied together
- olive oil
For the ham:
Put the gammon in a large, deep saucepan. Add the tied herbs. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
For the turkey:
Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
For the veg & potatoes:
Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves. Pick the rosemary leaves.
Put the potatoes and carrots into a large pan of boiling salted water on a high heat and bring to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil and add the garlic and rosemary.
Tip the vegetables and potatoes into the tray, season with a good pinch of salt and pepper Roast for 1 hour, or until golden and crisp.
For the Glaze:
Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze.
And don't forget to eat some Easter eggs too!