Restaurant quality dishes that won't break the bank this Easter
Updated: 23 February, 2024
Restaurant quality dishes that won't break the bank this Easter
Updated: 23 February, 2024
If you're looking to impress your guests over the Easter weekend with a showstopper main meal, but are looking to cut back on costs, we've got some inspiration for you. Whether you're entertaining at home or looking for some Easter specials on your menu that deliver on quality and flavour, we've got a handful of recipes to inspire your Easter meals.
Succulent slow roasted lamb shoulder
Slow roast this lamb shoulder for a tender, melt in the mouth meat that falls right off the bone. Top it off with a drizzle of velvety, aromatic garlic gravy from the meat juices, and serve with crispy, golden roast potatoes.
Things to know:
  • Our fresh, Welsh, bone in lamb contains two shoulders per box. Each shoulder weighs approximately 2.5kg and will feed around 6-8 people, working out at approx. £2.35 per serving
  • Each shoulder will need 60 minutes cooking time per 500g, plus an extra 30 minutes. We recommend cooking these shoulders for around 3 hours and 40 minutes at 180°C (160°C fan)
  • Allow the lamb to come to room temperature before cooking
You will need:
What to do:
  • Pre-heat your oven to around 180°C
  • In a high-sided roasting tray, lay down half of the fresh rosemary along with the cloves from half the garlic bulb (it doesn't matter if they are peeled or not)
  • Once your lamb has come to room temperature, using a sharp knife, score the fat on both sides of the lamb then rub with olive oil, sea salt and black pepper
  • Place into the tray and scatter over the remaining rosemary and garlic cloves
  • Pour in some cold water to the bottom of the tray, so it comes to around 1-2 cm of the way up the sides
  • Cover the tray tightly with foil, and place it in the oven. At around halfway through, turn the lamb over and replace the foil, then return to the oven
  • Once the lamb is cooked and shreds off the bone with minimal effort, remove from the oven and set aside to rest for 30 minutes, making sure the foil stays on the tray
  • Pour the juices from the meat to make a velvety gravy, and serve alongside crispy golden roast potatoes
Mediterranean inspired lamb chops traybake
If you still want to enjoy lamb over Easter, but want a lighter meal option, try this Mediterranean inspired traybake with lamb chops.
This recipe serves four people, and the lamb works out at approximately £3.50 per person.
What you will need:
To make the dish:
  • Remove your lamb chops from the fridge to reach room temperature
  • Pre-heat your oven to 180°C
  • In a food processor, blend together your chopped fresh mint, fresh rosemary and garlic cloves with one tablespoon of olive oil
  • In a large bowl or tray, pour the mixture over the lamb chops and rub it in to make sure every chop is covered
  • Add the sliced courgette, aubergine and peppers onto a baking tray, and drizzle with the remaining olive oil
  • Place the lamb chops on top of the vegetables, then roast in the oven for around 20-25 minutes, giving everything a turn over halfway through
  • Remove the tray from the oven, crumble over the feta cheese and add in the cherry tomatoes
  • Pop back in the oven for another 10 minutes. Once the cheese just starts to brown, remove from the oven and serve!
Golden, crispy spinach pie
Don't want a meat-heavy meal? Try this golden, crispy spinach pie packed with tangy feta cheese and lots of fresh herbs - a delicious option for an Easter lunch.
This pie serves 4-6 people (depending on portion size) and is a great, low-cost, filling meal.
What you will need:
To make the pie:
  • Pre-heat your oven to 200°C
  • In a large mixing bowl, crack five eggs and crumble in the feta cheese. Grate in the cheddar cheese, season with a pinch of black pepper, and a few pinches of oregano
  • Finely grate the zest of one lemon and add it into the bowl, along with a drizzle of oil - mix well
  • In a frying pan, melt the knob of butter and a drizzle of oil over a medium heat. Once melted, add in the spinach and stir until wilted
  • On a clean surface, lay a 50cm wide strip of greaseproof paper - rub it lightly with oil, scrunch the paper up then lay back out flat again. Carefully unroll the filo pastry and place four sheets in a large rectangle on the greaseproof paper
  • Brush a little bit of olive oil onto the pastry, season with salt, pepper and a pinch of cayenne
  • Repeat the process until you have three layers of pastry. Once done, add the spinach into the egg mixture, grate in half the nutmeg and mix well
  • In the frying pan used to cook the spinach (make sure it's an oven proof frying pan), gently slide the greaseproof paper and filo pastry layers over the frying pan and push the centre down to form the pie base
  • Pour the spinach and egg mixture into the pan and make sure it is spread out evenly
  • Fold up the sides of the pastry to cover the pie and make a lid
  • Turn the hob onto a medium heat and allow the bottom of the pie to cook for 2 minutes or so, then transfer to the oven for around 20 minutes, until golden and crisp
  • Remove from the oven, set aside to cool slightly then cut into equal slices and serve