April, 2021

Easter

April is here, and we have the Easter break to enjoy time with the family. It is fantastic time for those who love chocolate and those who love the chance to cook the Easter Dinner for friends and loved ones.

Here is our Easter Dinner recipe ideas:

Good Friday

Anything Seafood Stew Poached Sea Trout with Three Flavoured Sauce Swiss Chard and Pasta Rolls Hazelnut Meringue and Strawberry Gateua

Easter Sunday

Greek Barbecued Leg of Lamb Greek Salad Barbecued Potato Chips Barbeuced Flat Bread Pavlova

Chocolate and Egg Recipes

Chocolate and Macadamia Brownies Flourless Chocolate Whisky Cake Self Saucing Chocolate Puddings Simply Delicious Chocolate Mousse Citrus Souffle

Savoury

Goats Cheese Souffles Chicken Mole

Sarah has a seasonal list of recipes, so scroll down for some yummy recipes. We have listing for those 'enjoying' the tailend of winter and those still holding on to the last of summer.

Lobster Bisque

4 Portions

Prep: 5 minutes plus 3-12 hours
Cook: 2 hours and 45 minutes

Recipe

Lobster and Monkfish Curry in the serving bowl.

Mori-Maki

6 Portions

Prep: 20 minutes per type
Cook: 40 Minutes for Sushi Rice

Recipe

Beetroot Risotto

4 Portions

Prep: 15 minutes
Cook: 25 minutes

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the February's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Broad Beans and New Potato Tortilla in bite-sized pieces

Scallops and Black Pudding

4 Portions

Prep: 15 Minutes
Cook: 10 Minutes (+ 10-15 Min new potatoes)

Recipe

Asparagus and Herb Quiche

6 Portions

Prep: 15 minutes
Cook: 20 minutes

Recipe

Cock-a-Leekie

4-6 Portions

Prep: 15 minutes
Cook: 2 hours

Recipe

Southern Hemisphere

Good Beginnings

Cream of Wild Mushroom with Truffle Shavings Lobster Bisque Autumn Picnic Loaf Fig with Parma Ham Salad Nori Maki Stuffed Crab Claws

The Main Exhibit

Sea

Anything Seafood Stew Coconut Garfish on Peach Salsa Thai Crab and Papaya Salad Three Flavoured Fish

Land

Pistachio and Coriander Crusted Lamb Rosemary and Pomegranate Roast Rack of Pork Shoulder of Lamb with Garlic, Rosemary and Anchovies Steamed North African Leg of Lamb with Fruit Cous Cous

Ground

Aubergine with Chilli and Basil Easy Wild Mushroom Tortellini Wild Mushroom Risotto

Sides

Jewelled Couscous

On Stand By

Preserved Wild Mushrooms in Oil Sushi Rice

Happy Endings

Fig and Frangipane Tart Creme Brûlée Coconut and Mango Sorbet with a Spiced Rum Syrup Macadamia Praline Ice-cream Tropical Smoothie

Northern Hemisphere

Good Beginnings

Beetroot Gravlax Italian Stuffed Mussels Scallops and Black Pudding with Rocket and New Potatoes

Main Exhibit

Sea

Pan Fried John Dory with a Saffron Sauce Malaysian Fried Mackerel with a Spicy Sambal Moules et Frites Waterzooi de Lotte et Moules (Monkfish and Mussel Waterzooi) Wild Salmon with a Herb Crust on Spring Vegetable Fettuccine

Land

Irish Stew Moroccan Lamb Shanks Moroccan Goat Pork Osso Buco

Ground

Beetroot Pizza Beetroot Risotto Chickpea and Kidney Bean Falafels

On the side

Bulgur Wheat Salad Saffron Risotto

Happy Endings

Banana Bread and Butter Pudding Banana Cake with Buttercream Icing Coconut Sorbet Pineapple in Spiced Rum and Red Wine Syrup Saffron Kulfi

Next issue

We are looking forwards to an updated April edition around the 28th, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.