Easter is the time many families get together for a tasty roast, a glass of wine and make the most out of the Easter holiday period. Whether it is beef, lamb or chicken, a roast is always a winner, especially in the miserable weather we so often get at Easter! Here are three fabulous recipes, perfect to warm your taste buds and make you feel full, happy and satisfied but with just enough space left for some Easter eggs!
Spring roast chicken
Serving size 4
- 1 free-range chicken, about 1.6 kilograms
- 50 grams butter, softened
- 500 gram bag, new potatoes
- 1 tablespoon olive oil
- 150 gram pack baby carrots , scrubbed or peeled
- 140 gram podded broad bean
- 100 gram frozen pea , defrosted
- A good handful roughly chopped mixed herbs (mint, tarragon, parsley, chervil and chives are all nice)
- Heat oven to 200C/180C fan/gas 6.
- Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken.
- Season well and roast for 30 mins.
- Toss the new potatoes with the olive oil and plenty of seasoning.
- When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.
- Stir the carrots into the potatoes and put back into the oven for another 20 mins.
- Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for five mins.
- Remove from the oven, cover loosely with foil and rest for 10 mins.
- Scatter over and stir in the herbs before serving.
Garlic and herb roast lamb with posh potatoes
Serving size 4
- 2 kilogram leg of lamb
- 4 garlic cloves , sliced
- Few rosemary sprigs
- Few thyme sprigs
- 2 kilograms large potatoes , such as King Edwards
- 2 onions , thinly sliced
- 600 milliliters chicken stock
- 50 grams butter
- Heat oven to 190C/170C fan/gas 5.
- Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife.
- Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme.
- Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for one hour.
- Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more.
- Allow the lamb to rest before carving, about 15 mins.
- Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Traditional roast beef with Yorkshire pudding
Serving size 4
- 1.5 kilogram joint beef topside
- 25 grams beef dripping or lard
- Ready prepared mustard
- Freshly ground black pepper to taste
- 125 grams plus 1 tablespoon plain flour, sifted
- 1 medium size egg
- 200 milliliters milk
- 75 milliliters plus 2 tablespoons water
- 300 milliliters beef stock
- Preheat the oven to 200C/fan 180C/gas 6.
- Place the beef on a rack in a roasting tin. Rub the dripping, mustard and pepper over the joint.
- Cook the beef for 20 minutes per 500 g, plus 20 minutes. When the meat has cooked, drain off all but 2 large spoonfuls of the meat juices into a small pan.
- Remove the beef from the oven and cover well with foil and clean tea towels and leave to rest whilst the Yorkshire puddings are cooking.
- Meanwhile, whilst the beef is still roasting make the Yorkshire pudding batter, put 125 g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75 ml of water.
- Increase the oven temperature to 220 C / fan 200 C / gas 7.
- Heat a 12 section patty tin in the oven, add some oil to each patty and allow to heat for a few minutes and then pour the batter into the hot patty tin.
- Cook the pudding for 20 minutes of until risen and crisp.
- To make the gravy, skim the fat off the reserved juices in the pan and bring them to the boil. Blend the flour with the water and stir in. Cook for 2-3 minutes, then add the beef stock.
- Simmer gently for a further 2-3 minutes and serve with the beef and the Yorkshire puddings.
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