Make Easter weekend a joy with these 4 simple, crowd-pleasing dishes

All you need is 4 simple Easter recipes to make your long weekend fun, relaxing and delicious!

So, I’ve chosen 2 super tasty, fantastic sharing starters.

And 2 knockout main dishes for you to choose between.

Because, Easter is about having friends and family around, laughing, chatting and eating.

Not labouring in the kitchen, alone.

So, I hope these give you some inspiration.

But if you want more ideas, check out more recipes, here.

4 simple Easter recipes

We’ve got it covered.

Check out these crowd-pleasing dishes and enjoy your long weekend.

2 great sharing starters

1. Roast peppers with burrata & ‘nduja

Roast peppers with burrata & ‘nduja

PREP TIME: 10 mins
IDEAL FOR: sharing starter, crowd-pleaser, family

This isn’t really a recipe, more throwing together 3 fabulous ingredients.

And letting them shine.

The soul-warming spicy ’nduja melts on top of the charred peppers.

And the cold creamy burrata gives acts as the perfect compliment.

I served this as a starter to some friends recently and they genuinely ‘ooohed and arghed’.


  • 6 red peppers
  • A little extra virgin olive oil
  • Sea salt flakes and freshly ground black pepper
  • 60g ’nduja
  • About 400g burrata
  • Serve with fresh crusty bread


  1. Preheat the oven to 190°C fan.
  2. Halve the peppers, deseed them and put them roasting tin.
  3. Brush them with olive oil, season and roast for 20 mins.
  4. Break the ’nduja into chunks and put one inside each pepper and roast for another 10 mins.
  5. They are finished when the pepper skins are slightly blistered and a little charred in places.
  6. Leave them to cool a little, then tear the burrata and scatter over the peppers.
  7. Serve on the roasting tray or a large serving platter for everyone to help themselves.

2. Tomatoes and lardo on toast with basil oil

Tomato, lardo with basil oil

PREP TIME: 15 mins
Sharing starter


Basil Oil

  • 1/2 cup packed fresh basil leaves, stemmed and washed
  • 1/4 cup extra virgin olive oil
  • 1 tbsp water
  • 2 cloves garlic
  • 1/2 tsp kosher salt
  • 1/8 tsp crushed red pepper flakes


  • 4 large ripe tomatoes, thickly sliced
  • extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 4 slices sourdough
  • ½ garlic clove
  • 12 thin slices lardo


How to make basil olive oil

  1. Wash and dry the basil.
  2. Place the basil, water, garlic, salt and red pepper flakes in mini-food processor and blend.
  3. Add the olive oil and pulse a few times until you have a smooth sauce.

Build your starter

  • Put the tomatoes, 1 tbsp of extra-virgin olive oil, the red wine vinegar and some seasoning in a bowl, mix and leave for an hour at room temperature.
  • Toast the sourdough slices and rub with the half clove of garlic.
  • Top with the tomatoes, a good drizzle of the basil oil and the lardo slices.
  • Blowtorch the lardo, or put under a hot grill, to lightly melt.

2 crowd-pleasing main dishes

1. Moroccan spiced slow-cooked lamb shoulder

Moroccan-spiced lamb shoulder with onions and freekeh.

Do I need to continue? Didn’t think so.


Moroccan spiced slow-cooked lamb shoulder – Inspired by: Delicious magazine

Moroccan spiced slow-cooked lamb shoulder

Course Main Course
Keyword lamb, lamb shoulder, moroccan, roast lamb, slow cooking
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 people
Cost £-££


  • 2.5 kg (quality) lamb shoulder, on the bone
  • 1 tbsp vegetable oil
  • 100 g runny honey
  • 6 fat garlic cloves, finely chopped
  • 40 g fresh ginger, grated
  • 1 Finely grated zest and juice 1 lemon, plus juice of 1 lemon
  • 2 Finely grated zest and juice of 2 oranges
  • 2 tbsp ras el hanout spice
  • 500 g small onions, peeled and halved
  • 150 g raisins
  • 750 ml lamb or chicken stock
  • 1 1/2 tbsp dark soy sauce
  • 1 tbsp (heaped) tomato puree
  • 7500 g cooked freekeh (I cheated and bought pre-cooked cooked freekeh i.e. Merchant Gourmet)
  • 1 – 2 tsp cornflour mixed with 2 tbsp cold water
  • 1 mild red chilli, finely chopped (optional)
  • handful of mint for garnish
  • 60 g toasted almonds for garnish



  • Heat the oven to 220°C/200°C fan.
  • Rub the lamb with salt and oil, and in a deep roasting dish, roast (skin-side up) for 35 mins until golden brown.
    Then, remove from the oven and transfer to a plate.
    Now, turn the oven down to 160°C/140°C fan.
    Add the halved onions and raisins and scatter them around the roasting dish, then add some seasoning and a tbsp of ras el hanout and rhe juice fron an orange and toss with the onions.
    Now, lay the lamb back on top.

Lamb glaze

  • In a small bowl, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp ras el hanout.
    Brush 3/4 of the lamb glaze over the lamb (keep the rest to glaze the lamb later).


  • Once the lamb has been glazed, cover the roasting tin tightly with foil, sealing it.
    (If it’s not fully sealed the heat will escape and the lamb will take longer).
    Braise for 3½ hrs.

Extra gravy (optional)

  • While the lamb braises, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half, then remove from the heat.
    Once the lamb has braised, remove the foil (your lamb should be very tender) and lift the lamb onto a plate.
    Now, drain half the cooking juices into the saucepan with the reduced stock (you’ll have about 500ml liquid in total).
    Bring the reduced stock and lamb juices to a boil and whisk in the cornflour mix, until the gravy has thickened enough to lightly coat the back of a spoon.
    Season to taste with salt, ras el hanout and lemon juice.
    Set aside.

Freekeh and final 10 min blast

  • Add the cooked freekeh to the roasting tin and stir it into the onions and remaining cooking juices.
    Turn the oven back up to 220°C/200°C fan/gas 7.
    Put the lamb back on top, glaze it with the remaining honey mixture, then put the tin back into the oven for 10 mins and baste a couple of times.
  • Before serving, brush the lamb with gravy to give it a glossy shine.
    Sprinkle with chilli (optional), mint and almonds and serve.


Inspired by: Delicious magazine

2. Sicilian chicken skewers

Melt-in-your-mouth salsa verde stuffed chicken thighs, wrapped in crispy pancetta.

They are a true crowd-pleaser… and simple.

Sicilian chicken skewers Inspired by Jamie Oliver

Sicilian Chicken Skewers

Course Main Course
Keyword chicken, chicken skewers, chicken thighs, crowd pleaser
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Jamie Oliver
Cost £


  • skewers


  • 60 g blanched almonds
  • 6 cloves of garlic
  • 1 tbsp balsamic vinegar
  • 1 tbsp baby capers in brine
  • 6 anchovy fillets in oil
  • 1 bunch of flat leaf parsley
  • 10 skinless, boneless free-range chicken thighs
  • 10 slices of higher-welfare prosciutto *quality ham will make this taste epic
  • 10 slices of higher-welfare pancetta *quality ham will make this taste epic, the sliced pancetta has the gorgeous flavoursome fat
  • 1.2 kg potatoes, sliced approx 1 cm
  • 300 g ripe cherry tomatoes
  • olive oil
  • 1 bunch of fresh thyme
  • extra virgin olive oil


  • Preheat the oven to 200ºC/400ºF.
  • In a pestle and mortar (or you can use a food processor), put the almonds in and crush into rough crumbs.
    Add the (peeled) garlic, balsamic, capers, anchovies and a splash of their oil, then tear in the top leafy half of the parsley and bash until fairly fine.
  • On a kitchen board, open the (skinless) chicken thighs out, smooth side down, and pound with a rolling pin until flattened and tenderized.
    Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto, then a slice of fatty, pancetta.
    Push two skewers through 5 thighs, repeat for the other thighs.
  • Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 mins or so.
    Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. This is so you can easily take the skins off.
    When they are cool enough to touch, pinch the skins off.
    Layer the potatoes in a large ovenproof pan or baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil, then scatter over the tomatoes.
    Take your chicken skewers and place on top so that all the juices from the hams drip down over the potatoes as they cook.
  • Roast for 30 mins, then dip the bunch of thyme in olive oil and use as a brush to baste the chicken and potatoes with the pan juices.
    Sprinkle the thyme sprigs over the dish and return to the oven for a final 10 mins.
  • To serve, slice between the skewers, then drizzle with extra virgin olive oil.
    P.S If you like your potatoes super-crisp, pop them back into the oven for an extra 10 mins at the end.


Inspired by Jamie Oliver