A feast for a CROWD

Use these recipes to create a delicious Easter meal for family and friends. Put a spring in your step with a few of our leafy seasonal salad favourites. From spring cocktails to a rhubarb dessert, using the best of the season’s produce – we’ve got your Easter covered

Spring starters

1- Charred Little Gem with saffron dressing

the secret here is to cook the lettuce at such a high heat that the outer leaves char quickly, while the central heart retains its crisp freshness. the saffron dressing also lends itself to being drizzled over fish.

Serves 6 • Ready in 20mins

pinch of saffron strands
1 egg yolk
100ml mild olive oil, plus extra to lightly coat the lettuce
juice of 1⁄2 lemon
1 garlic clove, crushed
3 Little Gem lettuces, halved lengthways

  1. for the dressing, put the saffron in a small dish and pour in 2tbsp boiling water. set aside to soak for 10mins. put the egg yolk in a large bowl and whisk well. start pouring in the oil, a little at a time, whisking continuously as you go. once half the oil has been added, pour over the lemon juice, combine well, then continue adding the oil in the same way. stir in the saffron strands with their soaking water and the crushed garlic, then slowly add enough water to loosen the mayonnaise to a dressing consistency. season with salt to taste.
  2. Roll the Little Gem halves in olive oil to coat lightly. Heat a griddle pan over a high heat until smoking hot. Cook the Little Gems, cut-side down, for 1-2mins until charred, then turn over and char the outer sides in the same way. transfer to a serving platter, season with salt and pepper, and spoon over the saffron dressing. serve any extra dressing on the side.

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