Celebrate Easter with food, family, and fresh flavours

Here are a few Easter lunch menus to keep the mouth salivating:

Starters to set the mood

1. Devilled Eggs with a Twist (Avocado & Dijon)

No Easter lunch is complete without deviled eggs. Elevate them by adding smoked salmon, dill, or a dash of curry powder for unexpected flavor. You can also try beet-dyed eggs for a colorful twist!

Ingredients:

6 large eggs, hard-boiled

½ ripe avocado

1 tbsp Dijon mustard,1 tbsp mayo or Greek yogurt, Salt, pepper, lemon juice, Paprika + chives to garnish

Quick method:

Halve boiled eggs, scoop out yolks.Mash yolks with avocado, mustard, mayo/yogurt, and a squeeze of lemon.Season to taste.Spoon or pipe into egg whites.Top with a dash of paprika and chopped chives

Main Dishes to Impress

Roast chicken with herb stuffing

Ingredients:

1 whole chicken (about 1.5kg)

1 lemon, halved, Fresh rosemary, thyme, and parsley and 3 garlic cloves

2 tbsp butter or olive oil

Salt & pepper

Quick method:

Preheat oven to 200°C (400°F). Stuff the chicken with herbs, garlic, and lemon.Rub skin with butter/oil and season well. Roast for 1 hr 15 min, basting occasionally. Let rest ten minutes before carving.

Herb-crusted rack of lamb

For a show-stopping centerpiece, roast a rack of lamb with garlic, rosemary, and thyme. Serve it with a mint yogurt sauce or classic mint jelly.

Ingredients:

1 leg of lamb (about 2kg)

4 garlic cloves, sliced, fresh rosemary sprigs, olive oil, salt & pepper

Quick Method:

Preheat oven to 180°C (350°F). Make small slits in the lamb, insert garlic and rosemary. Rub with olive oil and season generously. Roast for 1.5 to 2 hours, rest fifteen minutes before slicing.

3. Pickled fish

For a plant-based option, a mushroom Wellington—made with mushrooms, spinach, and cheese wrapped in flaky pastry—is hearty and satisfying.

4-6 firm white fish fillets (hake or kingklip)

2 onions, sliced

1 cup vinegar

1 tbsp curry powder, 1 tsp turmeric, 1 tsp sugar

Fry fish until golden, set aside. In a pan, cook onions in oil, add spices, vinegar, and sugar—simmer for five minutes. Layer fish and sauce in a dish and chill overnight. Serve cold

Dessert

1. Milk Tart

1½ cups flour, 1 tsp baking powder

2 eggs, ¾ cup sugar

1 cup grated carrots

½ cup oil, ½ tsp cinnamon

Mix wet and dry ingredients separately, and then combine. Fold in carrots. Scoop into cupcake tins and bake at 180°Cfor 20-25 min. Frost with whipped cream cheese, icing sugar and vanilla.

2. Traditional hot cross buns

4 cups flour,  2 tsp. instant yeast, ¼ cup sugar

1½ cups warm milk, 1 egg

1 tsp cinnamon, ½ tsp nutmeg

½ cup raisins

Mix ingredients to form a soft dough, knead for 10 minutes. Let rise for one hour and shape into buns. Pipe flour paste crosses and bake at 180°C for 25 min. Glaze with warm apricot jam.

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