Plan your perfect Easter menu}

Whether you’re going all out or keeping things simple, a few good recipes are all it takes to make Easter feel special. Think light brunch dishes, something warm from the fire, or a table full of small plates to share. In this blog, you’ll find inspiration for every pace – from quick and easy to more elaborate and atmospheric.

 

Each recipe serves 4.

 

Amuse

Blini with beef tenderloin and quail’s egg

 

Ingredients

  • 4 blinis (homemade or ready-made)
  • 100 g beef tenderloin (thinly sliced)
  • 4 quail’s eggs
  • 1 tsp butter
  • Salt and pepper
  • Optional: cress or rocket

Extra equipment

  • (Cast iron) pan or plancha
  • Spatula

Method

  1. Heat the plancha or pan over medium heat and melt the butter.
  2. Sear the beef briefly (about 30 seconds per side) and season with salt and pepper.
  3. Fry the quail’s eggs sunny-side up, keeping the yolks intact.
  4. Warm the blinis briefly in the pan, on the plancha or in the oven.
  5. Top each blini with beef, a quail’s egg and a few greens.

 

Starter

Pizza Marinara on a pizza stone

 

Ingredients

  • 1 pizza base (homemade or ready-made)
  • ½ tin peeled or chopped tomatoes
  • 1 garlic clove
  • Olive oil
  • Salt
  • Optional: fresh basil

Extra equipment

Method

  1. Preheat the pizza stone or oven to 300°C.
  2. Blend the tomatoes, garlic, salt and olive oil into a rustic sauce.
  3. Spread the sauce over the base.
  4. Bake for 5–10 minutes, depending on the heat of your oven.
  5. Finish with fresh basil and a drizzle of olive oil.

 

Second course

Warm smoked salmon on cedar wood

 

Ingredients

  • 500 g salmon fillet (skin on)
  • 1 lemon (sliced)
  • 2 tbsp olive oil
  • Salt and pepper
  • Optional: fresh dill

Extra equipment

Method

  1. Soak the cedar plank in water for at least 1 hour to prevent it from burning and to create a subtle smoky flavour.
  2. Pat the salmon dry and brush with olive oil, salt and pepper.
  3. Place the salmon on the plank and top with lemon slices.
  4. Cook over indirect heat (around 180°C), closing the lid if possible.
  5. Smoke for 15–20 minutes, until just cooked through.
  6. Finish with fresh dill.

 

Main course

Cheddar cheese bagel burger

 

Ingredients

  • 4 bagels
  • 4 beef burgers (150 g each)
  • 4 slices cheddar
  • 1 red onion (sliced into rings)
  • Optional: lettuce or rocket
  • Optional: burger sauce (homemade or ready-made)

Extra equipment

  • (Cast iron) pan, plancha, grill or barbecue
  • Optional: burger press (for homemade burgers)

Method

  1. Caramelise the red onion over medium or indirect heat.
  2. Grill the burgers over high heat for 3–4 minutes per side.
  3. Add the cheddar in the final minute.
  4. Slice the bagels open and lightly toast them.
  5. Assemble with greens, the burger, onion and sauce.

 

Dessert

Grilled peach with mint and vanilla ice cream

 

Ingredients

  • 4 peaches (halved, stone removed)
  • 4 scoops vanilla ice cream
  • Optional: 2 tbsp honey
  • Optional: fresh mint

Extra equipment

  • (Cast iron) pan, plancha, grill or barbecue

Method

  1. Grill the peaches cut-side down for about 4 minutes.
  2. Turn them over and warm briefly.
  3. Serve with a scoop of vanilla ice cream.
  4. Drizzle with honey and finish with fresh mint.