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The Easter roast with the most

Make your Easter taste amazing by serving up a delicious and comforting roast dinner. From a succulent leg of lamb or butter-basted chicken to vibrant veggies and a prosecco pud, be inspired by our recipes and tips

Easy roast lamb

Nothing says Easter like a delicious joint of lamb. Keep it simple (yet tasty) by rubbing your lamb leg or shoulder in a marinade of chopped rosemary (or dried if you don’t have fresh), crushed garlic, lemon juice, sea salt and olive oil, and cook as per pack instructions. Serve with baby potatoes, whatever vegetables you have, mint sauce and gravy.

Got lamb leftovers? Use them to make an Italian-style tomato ragu, then serve with pasta or top with mash and bake.

 

Flavour-packed roast chicken

This recipe is full of herby flavour and great to use up in sandwiches on Easter Monday. Baste a whole chicken (or leg and thigh portions) in a herby butter made using garlic, lemon zest and whatever herbs you have to use up. Roast your chicken until the skin is crispy and the meat is super succulent, then serve with greens and roast potatoes.

Use any leftover roast chicken for curries, sarnies or pasta dishes. For a rich stock that’s the perfect base for a delicious midweek soup, add the carcass to a pan alongside any raw veg and herbs you have (thyme and rosemary work well) and cover with water. Simmer for one to two hours, strain, and either refrigerate or freeze once cooled.

Spring herb chicken

How to cook roast beef

Serving up beef this Easter? Make the delicious join zing with fresh veggies and herbs. Try adding thyme, lemons, shallots, carrots and garlic to the roasting pan, alongside the beef. Serve with creamy yet fiery horseradish sauce, golden roast potatoes and beef gravy.

Follow the pack instructions for the perfect roast beef and use any leftovers for a delicious steak sandwich – simply fill a baguette with caramelised onions, salad leaves and a dollop of mustard.

Stand-out sides

Baby carrots

Sweet carrots

Steam the carrots and top with butter and thyme, or roast with honey and rosemary until sticky and golden

Roast potatoes

Winning roasties 

For perfect potatoes, peel, boil, drain and allow them to dry, then add to a baking pan of hot oil with garlic and herbs. Shake, then roast until golden and crisp

Green beans

Gorgeous green beans

Simply blanch beans in boiling water until tender. For extra crunch, top with toasted flaked almonds and lemon zest

Prosecco and rhubarb pud

Looking for the ultimate ending to your family Easter Sunday lunch? Top our mini meringue nests with lemon curd, cream and prosecco-poached rhubarb.

For the rhubarb, simply cut the stalks at an angle into bite-sized pieces and add to a pan. Cover in our Conte Priuli ORO prosecco, a sprinkling of sugar and a splash of water. Simmer over a low heat until the rhubarb is cooked but still holds its shape. Construct your mini pavlovas by adding a layer of lemon curd, whipped cream and the rhubarb.

Take this dessert to the next level by serving a rhubarb prosecco cocktail to toast the long weekend. Simply blitz the cooked rhubarb in a food processor and add it to a glass of prosecco with a sliced rhubarb garnish.

Top tip: the rhubarb can be swapped for frozen berries. Simply place these in a pan with a splash of water and sugar, then stew until soft and sweet.

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Mini meringue nests with lemon curd, cream and rhubarb

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Chris Baber

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