What To Cook Over The Easter Weekend

Grease the base and sides of a deep baking dish (roughly 25 x 20cm).

Mix the melted butter with the marmalade and use it to brush both sides of the brioche slices. Cut the brioche slices in half diagonally and arrange them in the baking dish. Scatter half of the chocolate chips over the brioche and sprinkle with a pinch of Maldon salt.

In a large bowl, whisk together the double cream, whole milk, eggs, caster sugar, orange zest and cinnamon. Pour this mixture over the brioche slices and leave to soak for 30 minutes, allowing the brioche to absorb the custard.

Preheat the oven to 180°C/ Gas Mark 4.

After 30 minutes, sprinkle the remaining chocolate chips and demerara sugar over the pudding. Bake in the preheated oven for 30-35 minutes until golden brown on top and the custard has just set.

Let the pudding sit for a few minutes before serving with extra cream.

Preheat the oven to 180°C/ Gas Mark 4. Grease the inside of a bundt tin or silicone mould with a little oil.

In a bowl, mix together the flour and bicarbonate of soda, then sift into another bowl.

Pulse the pistachios in a blender until finely ground, resembling ground almonds.

Cube the butter and place it in a mixing bowl. Add the caster sugar and beat until smooth and creamy. Finely grate the lime rind into the mixture.

Add the eggs, one at a time, ensuring each is well incorporated before adding the next.

Gradually fold the flour into the mixture. Stir in the milk and mix until combined.

Add the ground pistachios and lime juice, stirring thoroughly.

Pour the mixture into the prepared Bundt tin, smoothing the top. Bake for 40-45 minutes, or until the sponge springs back when touched.

Cool the cake in the tin for 20 minutes, then turn it out onto a wire rack to finish cooling.

Meanwhile, chop the pistachios for decoration.

Squeeze the lime juice into a bowl.

Gradually add the icing sugar, stirring until smooth. Add lime juice little by little until the icing reaches a pourable consistency.

Drizzle the icing over the cooled cake, letting it cascade down the sides.

Sprinkle the chopped pistachios on top.

Allow the icing to set before serving.

Place the cutlets into a bowl with the olive oil, garlic and rosemary and toss well to combine. Cover and marinate in the fridge for at least 1 hour, overnight at most.

Preheat the oven to 200°C/180°C fan/gas 6. Place all the ingredients for the roasted vegetables into a large roasting tin, add the olive oil, season with salt and pepper and stir well to combine. Put in the oven to roast for 1 hour, or until the potatoes are cooked through, stirring everything in the tin a couple of times during cooking.

Meanwhile, make the salsa verde. Either chop all the ingredients by hand and mix together well, or whizz them in a food processor until roughly chopped and well combined. Season with salt and pepper to taste.

When the vegetables are almost done, season the marinated lamb with salt and pepper and griddle (or barbecue) over a high heat for 2-3 mins each side, depending on whether you like your lamb slightly pink in the middle or well done. Serve with the roasted vegetables and the salsa verde.

Place a large pan of water on to boil. When it is simmering, add the green beans and sugar snap peas. Let them blanch for just 2 minutes then remove with a slotted spoon or tongs onto a large plate with some kitchen paper. Then add the frozen peas and broad beans to the pan of water and do the same, after 2 minutes drain them into a sieve.

Place a large frying pan onto a medium heat and add the olive oil, once warm add the sliced garlic and gently fry for 1 minute. Then add the beans and sugar snap peas to the pan. Sauté them so they start to pop and char in places. If the garlic looks like it's catching, then simply add a splash of water. Finally add the peas and broad beans to the pan, and sauté just until they warm back through.

Tip all the veg onto a large serving platter and season well with Maldon Garlic Sea Salt and some cracked black pepper. Then garnish with orange zest, chopped toasted hazelnuts and some mint leaves before serving.

Preheat the oven to 180°C/ Gas Mark 4.

To brown your butter, put about 130g of butter into a pan on a low heat and stir. First it will melt, then it will start to foam, then gradually the foam dies down and it will be bubbling. Keep stirring as this is happening, to prevent the milk solids from burning on the bottom of the pan. When it starts to smell nutty, take the pan off the heat (small warning: the butter is incredibly hot at this point and will continue to cook, so have the other bits ready). Some people sieve out the solids but as long as they haven’t burnt leave them in for extra flavour and to save on dishes/hot splashy butter accidents. If yours are burnt, then sieve them out, but don’t use a plastic sieve or it will melt.

Whisk the eggs and yolk in a separate bowl and put to one side.

Add the honey, sugar, cream, salt and lemon juice to the warm brown butter and whisk until combined. Taste to see if you want any extra lemon or salt, then once you are happy add the eggs.

Spoon the jam into the blind baked tart case, then sprinkle over the breadcrumbs – try to make sure they are evenly distributed, but don’t squish them into the jam.

Pour over the honey mix, making sure you cover all the breadcrumbs, but don’t stir.

To bake the tart, place it on a tray (not essential, it just makes it easier when you have a very liquid filling) and put it into the oven. Bake for 20 minutes, then turn the oven down to 150°C fan and bake for a further 15 minutes. The tart will still be slightly wobbly in the centre when you take it out, but it will firm up as it cools.

Serve warm or cold, with crème fraîche, custard or cream.

Preheat the oven to 180C°/Gas Mark 4. Sift the flour into a large bowl with a good pinch of salt. Add the butter to the flour, then rub it in using your fingertips until the mixture looks like fine crumbs. Add 45-60ml cold water and use a knife to mix until the pastry mixture forms a ball. Alternatively make the pastry in a food processor – whizz the flour and butter together, then add the water and pulse until a ball forms.

Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin, then use to line a 23cm/4cm deep fluted flan tin, pushing it well into the base and sides of the tin. Use a fork to lightly prick the pastry, then line it with crumpled baking parchment and fill with baking beans. Place on a baking sheet and bake for 20 minutes, removing the paper and beans for the final 5 minutes.

Whilst the pastry cooks, prepare the filling: sauté the pancetta in a non-stick pan over a medium heat until the fat runs, increase the heat and cook until golden. Drain off any excess oil. Add the spring onions to the pan and fry for 1 min. Add the peas and continue to cook until they are just thawed. Remove from the heat, stir in the mint and season with plenty of ground black pepper. In a large jug, beat the cream, milk and eggs together until smooth.

When the pastry is cooked, scatter the pancetta mixture over the pastry base, sprinkle over the cheese, then pour in the cream mixture. Carefully put in the oven, lower the temperature to 180°C/Gas Mark 4 then bake for 25 minutes or until the filling is set and the top golden. Cool for 10 minutes before removing from the tin. Serve warm or cold.

Cook the green beans in slightly salted water for about 7 minutes until tender. Drain, plunge into cold water – this will help retain the green colour – and set aside.

Meanwhile, heat the extra virgin olive oil in a frying pan, add the shallot and sweat for a couple of minutes until softened. Drain the green beans, add to the frying pan and stir-fry for a couple of minutes over a high heat, and season with salt and pepper. Stir in the lemon juice, mint (if using) and breadcrumbs. Reduce the heat and mix well, cooking for just under a minute or so. Remove from the heat and serve.