The best thing about this Easter Lunch menu, apart from it being melt in your mouth EVERY time, is you do it all before anybody arrives, giving you time to clean up, freshen up and drink up, before the scrutiny begins. And it NEVER FAILS, taking the pressure off.

Jamie Oliver’s Slow Roasted Lamb with smashed veges



2 kg shoulder of lamb (bone in better but if not doesn’t matter)

Large bunch of rosemary

Bulb of garlic unpeeled and broken into cloves

Olive oil, Sea salt and ground black pepper

750 g peeled potatoes, large chunks

3 large peeled carrots, large chunks

½ large peeled swede, small chunks

75g butter


Turn oven on to full whack. Slash side of the lamb with a sharp knife and lay half of the rosemary and half of the garlic on the bottom of a high sided roasting pan, rubbing the olive oil over the lamb and season. Place the lamb on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the lamb with 2 layers of tinfoil. Put it in oven and straight away turn oven down to 170 deg C/325 deg F and cook for 3-4 hours. Put 2 forks in it to see if it pulls apart, then it’s done.

When the lamb is nearly done put your veges into a large pot of boiling salted water and boil hard for 20 minutes. Drain, steam dry then smash them up in the pot with most of the butter. Spoon into serving bowl and keep warm over a pan of simmering water.

Remove lamb from the oven and put on a chopping board. Cover it with tinfoil then a tea towl and leave it to rest. Meanwhile put a pan of boiling water on and cook with whatever greens you like, peas or spinach in my families case, You can make a gravy but my kids don’t like gravy at all so I serve with a good quality mint sauce and cut some mint from my garden.

Place everything in the middle of the table and wait for the WOWS.


Who would like dessert ?

Hot Cross Bun and Butter Pudding



Whisk 1 2/3 cups(400ml) thickened cream, 1 2/3 cups(400ml) milk, 8 eggs, 1 cup(220g)caster sugar and 2 teaspoons of vanilla extract.

Cut 8 hot cross buns into 3 slices, with a bottom, middle and top.

Grease a 20cm x 30 cm ovenproof dish and place the bottom of the hot cross buns in it. Pour over a 1/3 of the mixture. Repeat until you pour the remaining mixture over the top of the buns. Let it all soak for 20 minutes.

Put into a 180 deg C(160 deg fan- forced/ 350 deg F)  for 40 minutes. Serve with cream and berries if you like.