30+ Delicious Easter Gordon Ramsay Recipes That Will Impress Your Guests

Easter is the perfect time to gather with loved ones and indulge in a feast that celebrates tradition, renewal, and the flavors of spring.

And who better to inspire your Easter table than Gordon Ramsay? Known for his sophisticated yet approachable cooking, Ramsay’s recipes offer the perfect blend of elegance and heartwarming comfort.

From show-stopping mains to tantalizing side dishes and decadent desserts, this collection of 30+ Easter Gordon Ramsay Recipes will guide you through crafting an unforgettable holiday spread.

Whether you’re a fan of classic roasts or crave something a little more modern, these recipes are a celebration of flavor, creativity, and culinary excellence.

Dive into this treasure trove of ideas and let Gordon Ramsay’s genius elevate your Easter celebration to extraordinary heights.

30+ Delicious Easter Gordon Ramsay Recipes That Will Impress Your Guests

Easter is a time for family, food, and creating lasting memories around the table. With these 30+ Easter Gordon Ramsay Recipes, you can host a meal that combines the best of tradition and innovation, ensuring your holiday is as delicious as it is meaningful.

Whether you’re preparing a lavish Easter brunch, a festive dinner, or simply looking for inspiration, these recipes promise to make your celebration extraordinary.

Bring Gordon Ramsay’s culinary expertise to your kitchen, and watch your guests savor every bite.

With these recipes, Easter will not just be a holiday but a gourmet experience they’ll talk about for years to come.

Get ready to create magic in the kitchen—just the way Ramsay would.

Gordon Ramsay’s Roast Leg of Lamb with Rosemary and Garlic

This show-stopping Easter dish features a succulent roast leg of lamb with a rich rosemary and garlic marinade, delivering bold flavors and tender meat. Perfectly cooked lamb, golden and crispy on the outside with a juicy interior, is a highlight of any Easter feast. Ramsay’s technique ensures the lamb is seasoned to perfection and roasted to a mouthwatering finish.

Ingredients:

• 1 leg of lamb (about 2.5 kg)
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup white wine
• 1/2 cup lamb stock
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Using a sharp knife, make small incisions all over the lamb. Insert the minced garlic and rosemary into these incisions.
3. Rub the lamb with olive oil, season with salt and pepper, ensuring an even coat.
4. Place the lamb in a roasting pan and roast for 1.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.
5. Halfway through, add the wine and lamb stock to the pan to keep the meat moist and enhance the flavors.
6. Once cooked, remove the lamb from the oven and let it rest for 15 minutes.
7. For the sauce, strain the juices from the roasting pan into a small pot. Add butter, simmer for 5 minutes, and adjust seasoning to taste.
8. Carve the lamb and serve with the sauce drizzled over.

Gordon Ramsay’s Roast Leg of Lamb with Rosemary and Garlic is a guaranteed hit for Easter dinner. The combination of fresh rosemary and garlic elevates the lamb’s natural flavors, and the roasting technique ensures it’s both tender and juicy. Pair this dish with your favorite sides like roasted potatoes or spring vegetables to complete your festive meal. It’s a timeless centerpiece that will leave everyone at the table asking for seconds.

Gordon Ramsay’s Honey-Glazed Carrots with Thyme

This vibrant side dish is a perfect complement to your Easter meal, featuring sweet carrots glazed with honey and accented with fresh thyme. The balance of sweetness and savory herbs makes this dish a crowd-pleaser, while Ramsay’s method ensures the carrots are tender yet retain a slight crunch for the best texture.

Ingredients:

• 500g baby carrots, peeled
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the baby carrots and cook for 8-10 minutes until tender but still slightly firm.
2. Drain the carrots and set aside.
3. In a large pan, heat the olive oil over medium heat. Add the cooked carrots and sauté for 2-3 minutes until they begin to caramelize.
4. Drizzle honey over the carrots and stir to coat evenly. Sprinkle fresh thyme leaves over the top, season with salt and pepper, and cook for another 2 minutes.
5. Once the carrots are beautifully glazed, remove them from the heat.
6. Serve warm, garnished with extra thyme if desired.

Gordon Ramsay’s Honey-Glazed Carrots with Thyme is the perfect side dish to accompany any Easter main course. The honey brings out the natural sweetness of the carrots, while the fresh thyme adds a savory depth of flavor. Simple yet elegant, this dish brings color and flavor to your Easter table, and it’s easy enough to make while focusing on the main course. A delightful addition to your holiday spread that everyone will enjoy.

Gordon Ramsay’s Easter Chocolate Tart with Raspberry Coulis

For a decadent Easter dessert, this rich chocolate tart with a silky raspberry coulis is a showstopper. The tart features a crispy pastry crust filled with a smooth, dark chocolate ganache, and the tangy raspberry sauce adds a vibrant contrast to the sweetness. It’s the perfect indulgence to round off your Easter feast.

Ingredients:

For the pastry:

• 200g digestive biscuits (or graham crackers)
• 100g melted butter

For the filling:

• 200g dark chocolate (70% cocoa)
• 200ml double cream
• 50g butter
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the raspberry coulis:

• 200g fresh raspberries
• 2 tablespoons icing sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 180°C (350°F).
2. For the pastry, crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture into a tart pan to form the base and edges. Bake for 10 minutes, then set aside to cool.
3. For the filling, heat the double cream in a saucepan until just boiling. Remove from heat and pour over the dark chocolate, allowing it to melt. Stir in the butter, vanilla extract, and a pinch of salt until smooth.
4. Pour the chocolate ganache into the cooled tart shell and smooth the top with a spatula. Chill in the fridge for at least 2 hours or until set.
5. For the raspberry coulis, blend the raspberries, icing sugar, and lemon juice until smooth. Strain through a fine sieve to remove the seeds.
6. Serve the tart with a drizzle of raspberry coulis on top.

This Easter Chocolate Tart with Raspberry Coulis is a show-stopping dessert that brings together the rich depth of dark chocolate and the refreshing tang of fresh raspberries. The combination of smooth ganache and the sweet-tart coulis creates a balance that delights the senses. Not only is it a delicious end to your Easter meal, but it also looks stunning when plated. It’s an ideal choice for anyone looking to impress their guests with a sophisticated, yet simple dessert.

Gordon Ramsay’s Seared Scallops with Lemon Butter Sauce

Gordon Ramsay’s Seared Scallops with Lemon Butter Sauce is an elegant and quick-to-make appetizer that is sure to impress your guests this Easter. The scallops are seared to golden perfection on the outside while remaining tender and juicy inside. Paired with a zesty lemon butter sauce, this dish combines the natural sweetness of scallops with a tangy, buttery finish.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup white wine
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, season the scallops with salt and pepper.
2. Add the scallops to the pan, searing them for 2-3 minutes on each side until golden brown and cooked through. Remove them from the pan and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the garlic and sauté for 1 minute until fragrant.
4. Pour in the white wine and bring to a simmer, cooking for 3-4 minutes to reduce slightly.
5. Stir in the lemon zest and lemon juice, and season the sauce with salt and pepper.
6. Return the scallops to the pan and spoon the sauce over them. Simmer for 1 minute.
7. Plate the scallops, garnish with fresh parsley, and serve immediately.

These Seared Scallops with Lemon Butter Sauce are an indulgent starter for any Easter celebration. The perfectly seared scallops paired with the tangy lemon butter sauce create a sophisticated yet simple dish that will leave your guests raving. It’s an ideal choice for a light, flavorful appetizer that sets the tone for a memorable holiday meal.

Gordon Ramsay’s Roasted New Potatoes with Mint and Garlic

Roasted New Potatoes with Mint and Garlic is a refreshing and aromatic side dish perfect for Easter. Ramsay’s technique of roasting potatoes ensures they become crispy on the outside while remaining soft and fluffy on the inside. The fresh mint and garlic bring a vibrant, aromatic punch, making these potatoes a crowd-pleasing addition to your feast.

Ingredients:

• 1 kg new potatoes, halved
• 4 garlic cloves, crushed
• 2 tablespoons olive oil
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Place the halved potatoes in a large mixing bowl. Add the olive oil, crushed garlic, salt, and pepper. Toss until the potatoes are evenly coated.
3. Spread the potatoes out in a single layer on a baking tray. Roast for 30-35 minutes, turning occasionally, until the potatoes are golden brown and crispy.
4. Remove the potatoes from the oven and sprinkle with chopped fresh mint.
5. Serve hot as a side dish to complement your Easter main course.

Gordon Ramsay’s Roasted New Potatoes with Mint and Garlic is a delightful side dish that pairs perfectly with lamb or any other Easter entrée. The mint adds a burst of freshness that contrasts beautifully with the richness of the roasted potatoes. With minimal ingredients and simple preparation, this dish brings maximum flavor to your Easter table and is sure to be a favorite among your guests.

Gordon Ramsay’s Lemon and Basil Risotto

Lemon and Basil Risotto is a light and fragrant dish, ideal for Easter when you want something refreshing yet hearty. The creamy risotto is infused with fresh lemon zest and juice, and aromatic basil adds an extra layer of flavor. This dish is both comforting and sophisticated, making it an excellent side or even a light main course for your Easter gathering.

Ingredients:

• 300g Arborio rice
• 1 liter chicken or vegetable stock, kept warm
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup white wine
• Zest and juice of 1 lemon
• 2 tablespoons fresh basil, chopped
• 50g Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook until absorbed by the rice.
4. Begin adding the warm stock one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.
5. Once the rice is cooked, stir in the lemon zest, lemon juice, and fresh basil. Add the Parmesan cheese and season with salt and pepper.
6. Serve hot as a side dish or light main course, garnished with additional basil if desired.

Gordon Ramsay’s Lemon and Basil Risotto is a beautifully light yet creamy dish that perfectly complements an Easter meal. The zesty lemon and fragrant basil provide a refreshing contrast to the richness of the risotto, making it the ideal side dish to accompany roasted meats or fish. This recipe delivers a burst of freshness while maintaining the comforting, luxurious texture that risotto is known for, making it an unforgettable addition to your Easter spread.

Gordon Ramsay’s Baked Salmon with Asparagus and Dill

Gordon Ramsay’s Baked Salmon with Asparagus and Dill is a fresh, light, and vibrant dish that’s perfect for Easter. The rich, flaky salmon is baked to perfection and paired with tender roasted asparagus. The dill adds a refreshing herbal note, and the lemon enhances the flavors, making this dish a healthy, flavorful, and elegant choice for your Easter table.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 tablespoon butter (optional)

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and lemon zest.
3. Arrange the asparagus around the salmon, drizzle with olive oil, and season with salt and pepper.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
5. Once cooked, drizzle with fresh lemon juice and sprinkle with chopped dill.
6. Optionally, add a small pat of butter on top of each fillet before serving for an extra rich finish.
7. Serve immediately with extra lemon wedges on the side.

This Baked Salmon with Asparagus and Dill is a light and flavorful dish that celebrates the freshness of spring. The salmon is moist and flaky, while the asparagus adds a wonderful crunch. The dill and lemon elevate the entire dish, providing a burst of herbal and citrusy freshness. It’s a perfect, healthy choice for an Easter feast, and its vibrant presentation makes it as beautiful as it is delicious.

Gordon Ramsay’s Spring Vegetable Soup

Gordon Ramsay’s Spring Vegetable Soup is a warm, comforting dish that highlights the fresh, seasonal vegetables of Easter. Packed with carrots, leeks, peas, and spinach, the soup is both light and hearty, perfect for a starter or a light main course. The addition of fresh herbs and a squeeze of lemon creates a bright, flavorful experience.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 leeks, cleaned and sliced
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 4 cups vegetable stock
• 1 cup frozen peas
• 1 cup fresh spinach
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, leeks, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the vegetable stock and bring to a simmer. Let the soup cook for 15 minutes, or until the vegetables are tender.
4. Add the peas and spinach, cooking for another 3-4 minutes until the spinach wilts and the peas are heated through.
5. Stir in the fresh thyme, parsley, and lemon juice. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with extra fresh herbs and a squeeze of lemon if desired.

This Spring Vegetable Soup is a celebration of seasonal produce and is perfect for Easter. The fresh vegetables provide a rich, comforting base, while the herbs and lemon juice bring a refreshing brightness. It’s a healthy, satisfying dish that’s easy to prepare and can be enjoyed as a starter or light main course. This soup is a perfect choice for those looking for a flavorful, spring-inspired dish to kick off their holiday meal.

Gordon Ramsay’s Parmesan-Crusted Chicken with Roasted Vegetables

Gordon Ramsay’s Parmesan-Crusted Chicken with Roasted Vegetables is a simple yet impressive dish that’s perfect for Easter. The chicken breasts are coated in a crispy Parmesan crust, delivering a savory crunch with each bite. Paired with roasted vegetables like carrots, potatoes, and bell peppers, this dish is hearty, flavorful, and full of texture.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons olive oil
• 2 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 1 bell pepper, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, salt, and pepper.
3. Dip the chicken breasts into the beaten egg, then coat them in the Parmesan breadcrumb mixture, pressing gently to ensure an even coating.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
5. Transfer the chicken to a baking sheet and bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the crust is crispy.
6. While the chicken is baking, prepare the roasted vegetables. Toss the carrots, potatoes, and bell pepper with olive oil, thyme, salt, and pepper. Spread the vegetables on a separate baking tray and roast for 20-25 minutes, or until tender and golden brown.
7. Serve the Parmesan-crusted chicken with the roasted vegetables on the side.

Gordon Ramsay’s Parmesan-Crusted Chicken with Roasted Vegetables is a flavorful, satisfying dish that’s both comforting and elegant. The crispy chicken provides a delicious contrast to the soft, roasted vegetables, making it a perfect main course for Easter. The combination of Parmesan and fresh thyme gives the dish an herbaceous depth, and the roasted vegetables add a beautiful balance. This dish is easy to prepare and will surely impress your guests with its simple yet sophisticated flavors.

Gordon Ramsay’s Herb-Crusted Rack of Lamb

Gordon Ramsay’s Herb-Crusted Rack of Lamb is a show-stopping centerpiece for any Easter celebration. The rack of lamb is coated with a fragrant mixture of fresh herbs, garlic, and breadcrumbs, then roasted to perfection for a crispy crust and tender, juicy meat. Paired with a rich red wine reduction sauce, this dish is both luxurious and full of flavor, making it the perfect Easter entrée.

Ingredients:

• 1 rack of lamb (about 8 bones), trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup fresh breadcrumbs
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/2 cup red wine
• 1/2 cup lamb or beef stock
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Season the rack of lamb generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the lamb for 2-3 minutes on each side until browned. Remove from heat and let cool slightly.
3. In a small bowl, mix the breadcrumbs, rosemary, thyme, garlic, and a pinch of salt and pepper. Brush the lamb with Dijon mustard, then press the breadcrumb mixture onto the lamb to form a crust.
4. Place the lamb on a roasting pan and roast in the oven for 15-20 minutes for medium-rare, or longer if you prefer your lamb more done. Let the lamb rest for 5-10 minutes before slicing.
5. While the lamb rests, prepare the sauce. In the same skillet used to sear the lamb, add the red wine and bring to a simmer. Let it reduce by half, then add the stock and cook for another 5 minutes. Whisk in the butter to thicken the sauce.
6. Slice the lamb between the bones and serve with the red wine sauce.

This Herb-Crusted Rack of Lamb is the epitome of elegance and flavor, perfect for an Easter feast. The crispy, herb-infused crust contrasts beautifully with the tender meat inside, while the rich red wine sauce adds a layer of depth to the dish. It’s a classic and sophisticated choice that will undoubtedly become the highlight of your Easter dinner.

Gordon Ramsay’s Roast Leg of Lamb with Garlic and Rosemary

Gordon Ramsay’s Roast Leg of Lamb with Garlic and Rosemary is an Easter classic that never goes out of style. The lamb is marinated with garlic, rosemary, and olive oil, then slow-roasted to perfection. The result is a succulent and flavorful roast with a crisp, aromatic crust. This dish pairs beautifully with seasonal vegetables and makes a stunning Easter main course.

Ingredients:

• 1.5 kg leg of lamb, bone-in
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup red wine
• 1 cup vegetable stock
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Make small incisions all over the leg of lamb and stuff each one with a sliver of garlic and a small sprig of rosemary.
3. Rub the lamb with olive oil, then season generously with salt and pepper. Let it marinate for at least 30 minutes to an hour.
4. Place the lamb on a roasting rack in a roasting pan. Roast in the oven for 1.5 to 2 hours, depending on your preferred level of doneness (for medium-rare, aim for an internal temperature of 60°C or 140°F).
5. While the lamb is roasting, prepare the sauce. In a small saucepan, heat the red wine and vegetable stock over medium heat. Simmer for about 10 minutes until reduced by half.
6. When the lamb is done, remove it from the oven and rest it for 10-15 minutes. If you wish to thicken the sauce, stir in a tablespoon of flour and cook for 2-3 minutes.
7. Slice the lamb and serve with the reduced sauce.

Gordon Ramsay’s Roast Leg of Lamb with Garlic and Rosemary is a guaranteed crowd-pleaser for your Easter dinner. The tender, juicy lamb with a fragrant garlic-rosemary crust creates a mouthwatering dish that’s both simple and full of flavor. It’s the perfect centerpiece for your holiday meal and pairs beautifully with your favorite sides.

Gordon Ramsay’s Asparagus and Parmesan Tart

Gordon Ramsay’s Asparagus and Parmesan Tart is a fresh, savory, and visually stunning dish that’s perfect for Easter. The crisp pastry shell is filled with a creamy egg custard, then topped with roasted asparagus and Parmesan cheese. This tart combines rich, buttery flavors with a burst of springtime freshness, making it a great appetizer or light main course.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Roll out the puff pastry on a lightly floured surface and transfer it to a tart pan, pressing it into the edges. Prick the base with a fork to prevent it from puffing up during baking. Bake the pastry in the oven for 10 minutes or until lightly golden.
3. While the pastry is baking, toss the asparagus with olive oil, salt, and pepper. Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
4. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
5. Once the pastry has baked, remove it from the oven. Pour the egg mixture into the pastry shell and arrange the roasted asparagus on top. Return the tart to the oven and bake for 15-20 minutes until the custard is set and lightly golden.
6. Remove from the oven and garnish with fresh parsley before serving.

This Asparagus and Parmesan Tart is a delightful addition to your Easter menu, offering a perfect balance of savory and creamy flavors. The roasted asparagus brings a fresh, spring-like quality to the dish, while the rich egg custard and Parmesan create a satisfying texture. It’s a beautiful and delicious way to celebrate the season and make the most of fresh ingredients.

Gordon Ramsay’s Honey-Glazed Carrots and Parsnips

These Honey-Glazed Carrots and Parsnips by Gordon Ramsay add a touch of sweetness and a vibrant burst of color to your Easter table. Roasted to caramelized perfection, this side dish is flavored with honey, fresh thyme, and a hint of balsamic vinegar. Perfectly balanced and irresistibly delicious, it’s a delightful complement to any Easter roast or main dish.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the carrots and parsnips with olive oil, honey, balsamic vinegar, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the vegetables are tender and caramelized.
5. Serve warm, garnished with additional thyme if desired.

Gordon Ramsay’s Honey-Glazed Carrots and Parsnips are the perfect sweet-savory addition to your Easter feast. Their caramelized edges and rich flavor enhance any main course, offering a satisfying and visually appealing side dish that will leave your guests impressed.

Gordon Ramsay’s Lemon and Herb Roast Chicken

This Lemon and Herb Roast Chicken is a timeless Easter classic. With its crispy golden skin, juicy meat, and an aromatic blend of lemon, garlic, and fresh herbs, this dish captures the essence of comfort and sophistication. Paired with a light pan gravy, it’s an approachable yet elegant main course that’s sure to delight your family and guests.

Ingredients:

• 1 whole chicken (about 1.5 kg)
• 1 lemon, halved
• 4 garlic cloves, crushed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup chicken stock
• 1/4 cup white wine (optional)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Pat the chicken dry and season it generously with salt and pepper, both inside and out. Stuff the cavity with the lemon halves, garlic, rosemary, and thyme.
3. Rub the chicken all over with olive oil. Place it breast-side up in a roasting pan.
4. Roast the chicken in the oven for 1 hour and 20 minutes, or until the internal temperature in the thickest part of the meat reads 75°C (165°F).
5. Transfer the chicken to a cutting board and let it rest for 15 minutes.
6. While the chicken rests, prepare the gravy. Place the roasting pan on the stovetop over medium heat. Add the chicken stock and white wine, scraping up any browned bits from the pan. Simmer for 5 minutes and strain if desired.
7. Carve the chicken and serve with the pan gravy.

This Lemon and Herb Roast Chicken is a simple yet stunning centerpiece for your Easter celebration. Its fresh, citrusy aroma and juicy meat make it a crowd-pleaser, while the herb-infused gravy ties everything together beautifully. It’s a recipe that’s both comforting and celebratory.

Gordon Ramsay’s Hot Cross Bun Bread Pudding

Turn a traditional Easter treat into a decadent dessert with Gordon Ramsay’s Hot Cross Bun Bread Pudding. This comforting dish combines spiced hot cross buns, creamy custard, and bursts of dried fruit to create a rich and satisfying finale to your Easter meal. Topped with a drizzle of vanilla sauce or a dollop of whipped cream, it’s a delicious twist on a holiday favorite.

Ingredients:

• 6 hot cross buns, halved
• 3 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup raisins or dried cranberries
• 1 tablespoon butter (for greasing)
• Powdered sugar (for garnish)

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a baking dish with butter.
2. Arrange the halved hot cross buns in the dish, overlapping slightly. Sprinkle the raisins or dried cranberries between the layers.
3. In a bowl, whisk together the eggs, milk, cream, sugar, and vanilla extract until smooth. Pour the custard mixture evenly over the buns, pressing them down lightly to ensure they soak up the liquid. Let it sit for 10 minutes.
4. Bake in the preheated oven for 30-35 minutes, or until the top is golden and the custard is set.
5. Dust with powdered sugar before serving. Pair with vanilla sauce or whipped cream for extra indulgence.

Gordon Ramsay’s Hot Cross Bun Bread Pudding is a delightful way to reinvent a classic Easter treat. The combination of spiced buns, creamy custard, and sweet dried fruit creates a rich, comforting dessert that’s perfect for sharing. Serve this warm, indulgent dish to end your Easter meal on a high note.

Note: More recipes are coming soon!