For a finger-licking Easter spread

Ingredients 

Leg of lamb: 2,000 gms 

Sea salt: To taste 

Freshly ground black pepper: 30 gms 

Mint leaves: 200 gms 

Garlic: 50 gms 

Olive oil: 125 ml 

Chicken stock: 250 ml 

Potatoes: 500 gms 

Baby fennel : 100 gms 

Baby carrots: 200 gms 

Leeks: 100 gms 

Courgettes: 200 gms 

Haricot beans: 250 gms 

Asparagus: 150 gms 

Balsamic vinegar: 200 ml 

Sugar grain: 20 gms

Preheat the oven to 220 degree Celsius. 

Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with garlic and seasoning until smooth. Slowly add the olive oil to your mixture, then brush all over the lamb. Roast in the oven for one and a half hours, brushing with the seasoned oil regularly until the lamb is cooked. 

While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom. 

Cook the potatoes in a large pan of boiling, salted water for five minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes. 

Carve your lamb then serve the vegetables with the lamb on top and a little broth and mint oil drizzled over. 

For the sauce — mix balsamic vinegar, sugar and star anise on slow heat and let it reduce to half the quantity.

Chicken: 200 gms 

Red wine: 100 ml 

Salt: To taste 

Pepper: To taste 

Garlic: 2 nos 

Thyme: 1 sprig   

Mirepoix: 20 gms 

Chicken stock: 250 ml 

Tomato pelati: 20 gm 

Salt: To taste 

Pepper: To taste 

Onion small: 35 nos 

Mushroom: 50 gms 

Bacon chopped: 20 gms 

Red wine: 200 ml 

Bay leaf: 5 nos 

Peppercorn: A few

Marinate the chicken and refrigerate as required. 

In a pan heat oil, sear the chicken on both sides and keep side. 

Now in the same pan, add mirepoix and sauté till transparent. Add in the tomatoes and cook till it changes into a deeper colour. 

Now add the pearl onions and mushrooms. Let them get cooked with the tomatoes well. Add the chicken stock.  Once the stock comes to a boil, add in the chicken, cover, and cook for 30 minutes on low heat.

Milk: 300 gms 

White chocolate: 300 gms 

Gelatin: 12 gms 

Fresh cream: 1 litre 

Marzipan: 200 gms 

Almond powder: 50 gms 

Peach puree: 3 kgs 

Water: 1 litre 

Sugar: 1 kg 

Cornflour: 400 gms 

Gelatin: 40 gms 

Butter: 3 kgs 

Sugar: 3 kgs 

Flour: 2 kgs 

Almond powder: 1 kg

Boil milk, fresh cream, marzipan and almond powder together. 

Mix the chocolate and milk mixture. Finally, add the melted gelatin. 

Pour the mixture in a baking tray and spread it evenly. 

Boil peach puree, water and sugar.  

Add melted gelatin to it and keep the mixture aside.

Cream the butter along with sugar and almond powder until it becomes smooth and fluffy.

Add flour and baking powder. 

Bake it at 180 degree Celsius for about 20 to 25 minutes.

In a serving mould make alternative layers of sponge, peach, mousse and serve chilled.

Chicken breast: 250 gms 

Basil leaves: A few 

Blue cheese: 40 gms 

Roma tomato: 100 gms O

live oil: 10 ml 

Salt: To taste 

Pepper: A pinch 

Kalamatha olives: 20 gms

Slice the chicken breast, stuff blue cheese, basil, season and roll the meat.  

Pan sear the chicken with olive oil.   

Blanch the tomato, de-skin and deseed the same. Cut the tomatoes into small equally sized pieces and season with salt, pepper, basil and olives.  

Serve the chicken hot with cold tomato tartar.