Beetroot and Horseradish, Black Garlic & Bread Crumbed Rack of Lamb, Caper & Chive Dressing, Easter, Easter holiday, Easter Menu, Easter offering, Easter recipe, Easter Sunday, fish shaped loaves, Good Friday, Happy Easter, hot cross buns, Merchant Gourmet, Oak Smoked Salmon with Quials Egg, Pork Chop on a Bed of Puy Lentils recipe, Puy Lentil and Giant Couscous, salmon, Simnel cake, Smoked Trout, spring lamb
With the UK now being a vast melting pot of cultures and religions, it’s hard to know what is the right cuisine to serve over the Easter holiday…spring lamb?…fish shaped loaves?…hot cross buns…? Simnel cake…? One thing for sure is that most of the UK will be off work and on wind down. Many will be expecting fish on Good Friday and a succulent roasted meat offering of some description on Easter Sunday, followed by a decadent dessert.
Easter is a great opportunity to get customers in the holiday mood and give an Easter offering that’s a bit special, and will hopefully encourage new customers to come back for more. If you’re looking for a bit of Easter time inspiration, check out the Leathams guide to a perfect Easter menu below:
A delicious oak smoked salmon with quials egg, caper & chive dressing will start off your menu with a bang! Or for a vegetarian offering a try a goat’s cheese and CherryBell® salad.
For a special but simplistic and beautifully flavoured fish dish this smoked trout, beetroot and horseradish recipe is perfect.
To get a heartier spring time feel to your Good Friday recipe, salmon, Puy lentil and giant couscous is deliciously healthy and full of flavour.
In order to create a truly special Easter dish with a depth of unique flavour, Black Garlic & bread crumbed rack of lamb is guaranteed to satisfy customers.
For a more varied offering with an equally succulent cut of meat to lamb, try this pork chop on a bed of Puy lentils recipe:
Cooking time: 1 hour
- 2 tbsp Merchant Gourmet olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 20g SunBlush® peppers
- 10g baby spinach
- 10g cherry tomatoes
- 4 pork chops, dusted in 1 tbsp plain seasoned flour
- A sprig fresh rosemary and thyme
- 400ml chicken stock
- 600g Merchant Gourmet ready to eat Puy lentils
- Some chopped fresh parsley
- Salt and pepper to taste
- In a large frying pan fry the onion and garlic over a low heat for 5 minutes then place in a casserole dish
- In the large frying pan then add the pork chops and fry with some olive oil either side for 2-3 minutes
- Add the pork chops to the casserole dish with the rosemary and thyme
- Pour the chicken stock over the ingredients in the casserole dish and place in a pre-heated oven for 30 minutes at 180°C
- In the large pan sauté the peppers and cherry tomatoes
- Add in the lentils and season with salt and pepper and heat through for 2 minutes
- Serve as shown
For something a bit different, this trio of sweet canapés is a great way to end a diner’s meal on a high and satisfy the sweet tooth that Easter brings!