I love a big family celebration, don’t you and, after Christmas, Easter is the next big family celebration in the Hobbis household.
Since mum and dad are in their 80’s, cooking generally falls to me – or, more accurately, the husband.
We’ve got over most of Ieuan’s fussy eating and he has discovered the joy of the roast dinner. It’s still a bit of a toss-up whether he’ll eat the veg but you’ll be surprised what you can get away with when there’s a good strong gravy to be had.
Caitlin has always been a good eater – I sometimes think it was because I used to feed her lots of Annabel Karmel purees and toddler meals when she was younger, whereas Ieuan went on to solids a lot quicker.
At any rate, we enjoy a good family get-together and, living in Wales, as we do, of course, there is nothing better than some succulent organic Welsh lamb. Click here to find the best organic lamb.
These are some of our favourite quick and easy accompaniments for a delicious Easter lunch.
Accompaniments for lamb
Dijon Mustard Glazed Carrots (courtesy of Sainsburys)
- 750g baby chantenay carrots
- 15g unsalted butter
- 2 tsp light brown soft sugar
- 2 tsp Dijon mustard
- 1 tbsp chopped fresh flat-leaf parsley
Rinse the carrots then place them in a steamer over a pan of simmering water and steam for 8-10 minutes until just tender. Remove from the heat and set aside.
Warm the butter and sugar in a large pan over a medium heat until melted.
Stir in the Dijon mustard, then tip in the steamed carrots. Coat the carrots by stirring them well in the mixture.
Transfer to a warm serving dish and scatter over the parsley to serve.
Jamie’s Minted Peas
For something a little different, try a cold side dish such as Jamie Oliver’s Minted Peas under oil.
- 4-6 big handfuls fresh or frozen peas
- 1 small bunch fresh mint
- sea salt
- freshly ground black pepper
- Juice of 1 lemon or a slug of red or white vinegar
- 200 ml good-quality extra virgin olive oil
Simply add peas to a cold pan, put a small bunch of mint on top then pour over boiling water and cook until they are tender.
Then drain in a colander and transfer to a salad bowl. Sprinkle with sea salt, freshly ground black pepper and a good squeeze of lemon juice or a slug of wine vinegar
Cover the peas and mint with the olive oil and mix around. Put to one side for half an hour, after which the flavours will really have started to develop.
Whilst lamb and mint are natural partners where flavour is concerned, we love to partner ours with some tangy red currant sauce.
Easy red currant sauce
Dad has several red currant bushes in his garden so fresh red currant sauce is a lovely treat. You can use this sauce for desserts too – delicious over ice cream for a tangy taste.
- Large bowl of fresh redcurrants
- 2 tbsp sugar for every cup of berries
Once you have removed the berries from their stems, rinse well and put them in a large saucepan with the sugar.
Incidentally, removing the stems is a task just right for the kids to help with.
Simmer on a low setting for about 20 minutes and give the berries an occasional stir until the mixture is pulpy.
Then, all you need to do is pour the mixture through a strainer to remove the seeds.
You’ll get around 3/4 of a cup of sauce for every cup of berries.
For some extra pizazz add some grated lemon zest into your sauce.
So there you have it. Now all you need to worry about is providing the perfect roast potato and a delicious pud.
Will you be celebrating Easter with a big family meal? Will some delicious organic Welsh lamb be on the table?