Elevate your easter feast: beyond the traditional roast

The long Easter weekend is upon us, a welcome expanse of time promising convivial gatherings and, inevitably, the looming question: what to feed everyone? While tradition dictates certain staples—fish on Good Friday, lamb on Sunday—this year, let’s dare to deviate. As Blanche Vaughan notes for House and Garden, there's a unique freedom in crafting an Easter menu, a chance to weave in exciting flavors and unexpected twists that a Christmas feast rarely allows.

A fishy start: beyond the standard friday fare

Good Friday fish needn’t be a culinary compromise. Forget the bland; embrace the bold. Vaughan champions a smoked haddock and celeriac gratin, a rich, smoky indulgence perfect for sharing with friends and a generous pour of chilled white wine. A hearty smoked haddock and mussel chowder, reminiscent of Irish coastal kitchens, offers a comforting lunch option, while a grand aïoli – a classic Provençal dish centered around a vibrant, garlicky emulsion – presents a stunning, celebratory main course. The key? A central platter, abundant bread, and an invitation to dive in.

Lazy saturdays & springtime bakes

Easter’s extended weekend practically demands a leisurely Saturday brunch. Preparation is your friend here; overnight bircher muesli and pancake batter, whipped up the night before, liberate the morning for coffee, conversation, and minimal effort. For a touch of sweetness, consider a rhubarb, almond, and blood orange cake—a vibrant celebration of early spring produce. Or, for a dainty treat, financiers with browned butter and lemon zest provide a welcome respite from the inevitable chocolate overload. Ravneet Gill’s “Lazy Person’s Chocolate Cake” is the ultimate solution when motivation wanes, delivering a moist, slightly bitter cake that’s surprisingly impactful.

The sunday roast, reimagined

While a classic roast lamb remains a comforting option—Amber Guinness's herb and garlic-infused shoulder is reliably delicious—Vaughan suggests a bolder alternative. A slow-roast lamb with sumac, dates, and pomegranates, allows the flavors to meld beautifully while you enjoy the day. Eleanor Ford emphasizes the importance of balance, highlighting the tartness of pomegranate molasses and sumac to cut through the lamb's natural sweetness. Accompanying sides like cracked potatoes with rosemary and coriander, pistachio green beans, and a bulgar pilaf with mint and caramelised fennel create a generous spread capable of satisfying both meat-eaters and those seeking a plant-based alternative.

A sweet finale: farewell chocolate

After days of indulging, a dessert that isn't chocolate feels like a small act of kindness. Vaughan’s pistachio and baklava cheesecake, layered with nutty baklava and a fragrant orange blossom syrup, offers a delightful combination of crunch, cream, and depth. It's a fitting end to a weekend dedicated to celebrating spring’s bounty and the joy of shared meals. As Rowley Leigh observes, an egg and a glass of champagne are a fitting way to shake off the winter blues—a sentiment perfectly captured in this season of renewal.