50+ Delicious Easter Jamie Oliver Lunch Recipes for a Flavorful Holiday

Easter is the perfect time to gather with family and friends, enjoy delicious food, and celebrate the season of renewal. When it comes to preparing an unforgettable Easter lunch, Jamie Oliver is a go-to source for mouthwatering and innovative recipes that bring fresh, seasonal ingredients to the table.

With over 50 of Jamie’s best Easter lunch recipes, you’ll have everything you need to create a meal that’s both delicious and memorable.

From succulent roasted meats to vibrant vegetarian dishes and delectable sides, there’s something for everyone to enjoy.

Whether you’re cooking for a large gathering or a smaller family celebration, these recipes will ensure your Easter lunch is a hit.

Let’s dive into Jamie Oliver’s diverse and flavorful creations to make your Easter lunch truly special!

50+ Delicious Easter Jamie Oliver Lunch Recipes for a Flavorful Holiday

Jamie Oliver’s Easter lunch recipes offer the perfect blend of tradition and innovation, ensuring that your holiday meal is both comforting and exciting.

From hearty roasts to vibrant salads and scrumptious desserts, these 50+ recipes will make sure your Easter table is full of flavor and variety.

So, whether you’re looking for classic favorites or adventurous new ideas, Jamie’s recipes provide a bounty of inspiration for your Easter celebration.

So, gather your loved ones, put on your apron, and let the cooking begin – this Easter is sure to be one to remember with these fantastic recipes!

Roast Leg of Lamb with Garlic, Rosemary, and Anchovy

This roast leg of lamb is a true centerpiece for any Easter lunch. The lamb is coated with a delicious mixture of garlic, rosemary, and anchovies, creating a bold and savory crust. Roasted to perfection, it’s tender, juicy, and packed with flavor. Serve it alongside some crispy potatoes and seasonal vegetables for a memorable Easter feast.

Ingredients:

• 1 leg of lamb (about 2-3 kg)
• 6 cloves of garlic, crushed
• 4 sprigs of fresh rosemary, chopped
• 4 anchovy fillets, finely chopped
• 1 tablespoon olive oil
• Sea salt and black pepper to taste
• 1 lemon, quartered
• 1 cup white wine or stock (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Using a sharp knife, make small incisions all over the lamb. Insert garlic, rosemary, and anchovies into the cuts, making sure to distribute them evenly.
3. Rub the entire surface of the lamb with olive oil, and season generously with sea salt and black pepper.
4. Place the lamb on a roasting tray and roast in the oven for 1.5-2 hours, depending on your desired level of doneness (for medium-rare, aim for 25 minutes per 500g).
5. Halfway through the roasting, add the lemon quarters and white wine or stock to the tray for added moisture and flavor.
6. Once done, remove from the oven and let the lamb rest for 15 minutes before carving.
7. Serve with crispy roasted potatoes, seasonal greens, and a dollop of mint sauce.

This Roast Leg of Lamb with Garlic, Rosemary, and Anchovy is the ultimate Easter showstopper. The combination of garlic, rosemary, and anchovy creates a complex, savory crust that beautifully complements the tender, juicy meat. The lemon adds a touch of brightness, while the rich sauce from the roasting tray elevates the dish even further. Paired with seasonal sides, this lamb will make your Easter lunch unforgettable. Whether it’s for a large family gathering or an intimate celebration, this roast lamb is bound to impress!

Jamie Oliver’s Easter Smoked Salmon Salad

This vibrant and refreshing smoked salmon salad brings the flavors of spring together in a light, colorful dish. Fresh mixed greens, creamy avocado, and a zesty lemon dressing pair perfectly with the rich, smoky salmon. It’s an ideal option for a light Easter lunch or as a stunning starter to a larger meal.

Ingredients:

• 200g smoked salmon, sliced
• 2 ripe avocados, sliced
• 1 bag of mixed salad leaves (rocket, spinach, and watercress)
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 2 tablespoons capers
• 1 tablespoon fresh dill, chopped
• Juice and zest of 1 lemon
• 3 tablespoons extra virgin olive oil
• Sea salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed salad leaves, cucumber, red onion, and capers.
2. Gently toss the avocado slices and smoked salmon into the salad.
3. For the dressing, whisk together the lemon juice, zest, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh dill before serving.

Jamie Oliver’s Easter Smoked Salmon Salad is a refreshing and light choice for those seeking something fresh and full of flavor. The combination of creamy avocado, crisp vegetables, and rich smoked salmon creates a well-balanced dish. The zesty lemon dressing adds a lovely freshness, making it the perfect starter or light main for your Easter table. This dish is as beautiful as it is delicious, and it’s a wonderful way to celebrate the season with vibrant colors and bright flavors.

Sweet Potato and Spinach Frittata

This Sweet Potato and Spinach Frittata is a delicious and healthy choice for an Easter lunch. The sweetness of the roasted sweet potatoes contrasts perfectly with the earthy spinach, while the eggs create a fluffy and satisfying base. It’s a versatile dish that can be served warm or at room temperature, making it perfect for brunch or a light lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 200g fresh spinach, washed
• 8 large eggs
• 100g feta cheese, crumbled
• 1 teaspoon smoked paprika
• Sea salt and black pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F). Toss the diced sweet potatoes in 1 tablespoon of olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a frying pan over medium heat. Add the onion and sauté for 5 minutes until softened.
3. Add the spinach to the pan and cook until wilted. Remove from heat and set aside.
4. In a large bowl, whisk the eggs with the smoked paprika, salt, and pepper.
5. Once the sweet potatoes are done, add them to the frying pan with the spinach mixture. Pour the egg mixture over the vegetables and sprinkle the feta cheese on top.
6. Cook over low heat for 10-12 minutes until the eggs are just set, then transfer the pan to the oven to finish cooking for another 5-8 minutes until golden and fully set.
7. Allow the frittata to cool slightly before slicing and serving.

The Sweet Potato and Spinach Frittata is a crowd-pleaser that offers a perfect balance of flavors and textures. The sweetness of the roasted sweet potatoes and the richness of the feta complement the fresh spinach and eggs, making for a satisfying and hearty dish. This frittata is ideal for those looking for a lighter, yet fulfilling meal for Easter lunch. Whether served hot or at room temperature, it’s a versatile, easy-to-make dish that will appeal to everyone at the table.

Jamie Oliver’s Roasted Beetroot and Goat Cheese Salad

This Roasted Beetroot and Goat Cheese Salad is a vibrant, earthy dish that perfectly captures the flavors of spring. The sweet and earthy beets, roasted until tender, pair beautifully with the tangy goat cheese. Tossed with a mix of greens and a simple balsamic dressing, this salad is a fresh and flavorful addition to any Easter lunch table.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Sea salt and black pepper
• 100g goat cheese, crumbled
• 1 handful of rocket leaves
• 1 handful of watercress leaves
• 1/4 cup walnut halves, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 180°C (350°F). Toss the beetroot wedges with olive oil, salt, and pepper, then spread them out on a baking sheet.
2. Roast the beets in the oven for 35-40 minutes, or until tender, turning once halfway through.
3. While the beets are roasting, prepare the salad by combining the rocket, watercress, and toasted walnuts in a bowl.
4. For the dressing, whisk together the balsamic vinegar and honey in a small bowl, then slowly drizzle in olive oil while whisking to combine.
5. Once the beets are roasted, allow them to cool slightly before adding them to the salad. Top with crumbled goat cheese.
6. Drizzle the dressing over the salad, toss gently, and serve.

This Roasted Beetroot and Goat Cheese Salad is a gorgeous and flavorful addition to any Easter spread. The natural sweetness of the beets contrasts beautifully with the tangy goat cheese, while the walnuts add a satisfying crunch. The balsamic-honey dressing pulls everything together with a touch of sweetness and acidity, making this salad not only delicious but visually stunning. Whether served as a starter or a side, it’s a perfect way to celebrate the season with fresh, earthy flavors.

Lemon and Herb Stuffed Chicken Breast

Lemon and Herb Stuffed Chicken Breast is a light yet flavorful dish that’s perfect for Easter lunch. The chicken breasts are stuffed with a fragrant mixture of lemon zest, garlic, fresh herbs, and cream cheese, which keeps them moist and juicy while adding a burst of flavor. This dish is both impressive and simple to prepare, making it ideal for a festive occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1/2 cup cream cheese, softened
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Sea salt and black pepper to taste
• 1/4 cup white wine (optional)

Instructions:

1. Preheat the oven to 190°C (375°F).
2. Using a sharp knife, cut a pocket into each chicken breast (being careful not to slice all the way through).
3. In a small bowl, mix together the cream cheese, lemon zest, lemon juice, garlic, thyme, parsley, salt, and pepper until well combined.
4. Stuff each chicken breast with the herb and cream cheese mixture, securing the opening with toothpicks if needed.
5. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown (about 3-4 minutes per side).
6. If using, pour the white wine into the pan, then transfer the skillet to the oven. Roast the chicken for 20-25 minutes, or until the chicken is fully cooked.
7. Let the chicken rest for a few minutes before serving.

Lemon and Herb Stuffed Chicken Breast is an elegant, flavorful dish that’s perfect for a special occasion like Easter. The stuffing of cream cheese, fresh herbs, and zesty lemon creates a juicy, aromatic filling that complements the tender chicken. The simple yet refined flavors make this dish a crowd-pleaser, and it pairs wonderfully with roasted vegetables or a light salad. Easy to prepare and full of flavor, this stuffed chicken breast is a great choice for a memorable Easter lunch.

Spring Vegetable Risotto with Parmesan and Mint

This Spring Vegetable Risotto with Parmesan and Mint is a creamy and comforting dish that celebrates the best of the season. The combination of fresh, vibrant spring vegetables like peas, asparagus, and broad beans, paired with a rich and creamy risotto, makes this dish both satisfying and refreshing. The addition of Parmesan and mint gives it a unique, light flavor, perfect for an Easter celebration.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup broad beans (optional)
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh mint, chopped
• Sea salt and black pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft and translucent.
2. Stir in the Arborio rice and cook for 2 minutes, allowing it to toast lightly.
3. Add the white wine and cook, stirring, until it’s absorbed by the rice.
4. Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
5. After about 10 minutes, add the peas, asparagus, and broad beans (if using). Continue stirring and adding broth until the rice is creamy and tender (about 18-20 minutes).
6. Stir in the grated Parmesan cheese, mint, and season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan and mint if desired.

This Spring Vegetable Risotto with Parmesan and Mint is a lovely, comforting dish perfect for an Easter lunch. The creamy texture of the risotto combined with the sweetness of the fresh spring vegetables creates a perfect balance of flavors. The Parmesan adds richness, while the mint offers a refreshing finish. This risotto is light yet satisfying and can easily serve as a vegetarian main course or a side dish alongside grilled meats. It’s a celebration of fresh, seasonal produce that’s both delicious and elegant.

Honey-Glazed Carrots with Thyme and Butter

Honey-Glazed Carrots with Thyme and Butter is a simple yet elegant side dish that adds a touch of sweetness to your Easter meal. The carrots are roasted until tender and caramelized, then tossed in a buttery honey glaze infused with fresh thyme. This dish is not only visually stunning but also packed with delicious, earthy flavors that complement any main course.

Ingredients:

• 800g carrots, peeled and sliced into rounds or sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme, chopped
• Sea salt and black pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F). Place the sliced carrots on a baking tray and drizzle with olive oil. Season with salt and pepper.
2. Roast the carrots in the oven for 25-30 minutes, or until they are tender and slightly caramelized, tossing halfway through.
3. In a small saucepan, melt the butter over medium heat. Add the honey and thyme and stir to combine. Let it simmer for a couple of minutes to thicken slightly.
4. Once the carrots are roasted, drizzle the honey-thyme glaze over them and toss to coat.
5. Serve immediately, garnished with extra fresh thyme if desired.

These Honey-Glazed Carrots with Thyme and Butter are a delightful side dish for your Easter table. The sweetness of the honey complements the natural earthiness of the carrots, while the buttery glaze enhances the flavor. The fresh thyme adds an aromatic touch that elevates the dish, making it a perfect accompaniment to roasted meats or a vegetarian main. It’s an easy yet impressive way to showcase the simplicity and flavor of seasonal vegetables.

Creamy Spinach and Ricotta Stuffed Portobello Mushrooms

These Creamy Spinach and Ricotta Stuffed Portobello Mushrooms are a rich, savory dish that works wonderfully as a vegetarian main or a delicious side. The mushrooms are stuffed with a creamy mixture of spinach, ricotta, and Parmesan cheese, then baked until golden and bubbling. The earthiness of the mushrooms and the creamy filling create a harmonious flavor combination that is perfect for an Easter lunch.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 200g fresh spinach, wilted and chopped
• 250g ricotta cheese
• 100g Parmesan cheese, grated
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon nutmeg (optional)
• Sea salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 180°C (350°F). Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking tray, gill side up.
2. In a pan, sauté the garlic in a little olive oil until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and allow to cool slightly.
3. In a bowl, mix the ricotta, Parmesan, spinach, and nutmeg. Season with salt and pepper to taste.
4. Spoon the ricotta mixture into the mushroom caps, pressing gently to pack the filling in.
5. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley before serving.

These Creamy Spinach and Ricotta Stuffed Portobello Mushrooms are a decadent, comforting choice for your Easter feast. The mushrooms provide a meaty texture that pairs beautifully with the creamy, cheesy filling. The spinach adds a fresh touch, and the nutmeg (optional) offers a subtle warmth that rounds out the flavors. Whether you serve them as a main course or a side dish, these stuffed mushrooms will be a hit with vegetarians and meat-eaters alike. They’re both satisfying and full of flavor, making them a wonderful addition to your Easter spread.

Lemon and Basil Orzo Salad with Grilled Vegetables

Lemon and Basil Orzo Salad with Grilled Vegetables is a light and refreshing dish that captures the essence of spring. The tender orzo is tossed with grilled vegetables like zucchini, bell peppers, and cherry tomatoes, then dressed with a zesty lemon and basil vinaigrette. This vibrant salad is perfect as a side dish or a vegetarian main for your Easter lunch, offering both freshness and a burst of flavor.

Ingredients:

• 200g orzo pasta
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Sea salt and black pepper to taste
• 1/4 cup fresh basil, chopped
• Zest and juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Instructions:

1. Cook the orzo according to package instructions, then drain and set aside to cool slightly.
2. Preheat a grill or grill pan over medium heat. Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side until tender and slightly charred.
4. In a large bowl, combine the cooked orzo with the grilled vegetables.
5. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, vinegar, and basil.
6. Pour the dressing over the orzo and vegetables, tossing to coat.
7. Serve the salad at room temperature or chilled, garnished with extra basil if desired.

This Lemon and Basil Orzo Salad with Grilled Vegetables is a flavorful and vibrant dish that will brighten up your Easter table. The grilled vegetables add a smoky depth to the light, refreshing orzo, while the lemon and basil dressing ties everything together with a burst of citrusy freshness. It’s an ideal side dish for grilled meats or as a stand-alone vegetarian option. This salad is both visually appealing and full of springtime flavors, making it a perfect addition to your Easter lunch.

Roast Lamb with Garlic and Rosemary

Roast Lamb with Garlic and Rosemary is a classic, hearty dish that makes a stunning centerpiece for any Easter meal. The lamb is seasoned with garlic, fresh rosemary, and olive oil, then roasted until golden brown and tender. The rich, savory flavors of the lamb are enhanced by the fragrant rosemary, making this dish a true celebration of spring. It pairs wonderfully with roasted vegetables, potatoes, or a fresh mint sauce.

Ingredients:

• 1.5kg leg of lamb, bone-in or boneless
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• Sea salt and black pepper to taste
• 1 cup dry white wine (optional)
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, mix the minced garlic, rosemary, olive oil, salt, and pepper to form a paste.
3. Rub the garlic and rosemary mixture all over the lamb, ensuring it is evenly coated.
4. Place the lamb on a roasting rack in a roasting pan. Roast for 1.5-2 hours, depending on your desired doneness (use a meat thermometer for accuracy: 60°C/140°F for medium-rare, 70°C/160°F for medium).
5. Once roasted, remove the lamb from the oven and let it rest for 10 minutes before carving.
6. While the lamb rests, pour the white wine into the roasting pan to deglaze, scraping up any brown bits. Stir in the butter and simmer for a few minutes to create a flavorful sauce.
7. Carve the lamb and serve with the pan sauce.

Roast Lamb with Garlic and Rosemary is a flavorful and indulgent dish that’s perfect for Easter lunch. The garlic and rosemary infuse the meat with aromatic flavors, while roasting it to perfection ensures the lamb is tender and juicy. This dish pairs beautifully with seasonal vegetables or a mint sauce for added freshness. It’s a showstopper that will leave your guests asking for seconds and is a true celebration of the season’s flavors.

Parmesan and Herb-Crusted Salmon Fillets

Parmesan and Herb-Crusted Salmon Fillets are a simple yet elegant dish that’s full of flavor and texture. The crispy parmesan crust, seasoned with fresh herbs, contrasts beautifully with the tender, flaky salmon fillets. This dish is quick to prepare, making it ideal for a busy Easter lunch or dinner, and it pairs well with a light salad or roasted vegetables.

Ingredients:

• 4 salmon fillets, skin-on or skinless
• 1/2 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• Sea salt and black pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, mix together the Parmesan cheese, breadcrumbs, parsley, basil, garlic, salt, and pepper.
3. Pat the salmon fillets dry with paper towels, then drizzle with olive oil and season with salt and pepper.
4. Press the Parmesan herb mixture onto the top of each salmon fillet, ensuring it sticks evenly.
5. Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden and crispy.
6. Serve with lemon wedges on the side for a bright, fresh flavor.

Parmesan and Herb-Crusted Salmon Fillets are a light yet flavorful option for Easter. The crispy, savory crust enhances the natural richness of the salmon, while the fresh herbs add brightness and depth. This dish is simple enough to prepare for a busy holiday meal, yet elegant enough to impress your guests. It’s a perfect choice for anyone looking for a lighter, healthier main course for Easter lunch.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a vibrant, refreshing dish that captures the essence of the season. This creamy soup combines the sweetness of fresh peas with the bright, aromatic flavors of mint. It’s a perfect starter for your Easter meal, offering a burst of springtime flavors that are both comforting and light. The addition of a touch of cream makes the soup rich without being heavy.

Ingredients:

• 500g fresh or frozen peas
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1/4 cup heavy cream (optional)
• Sea salt and black pepper to taste
• Lemon wedges, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes until softened and translucent.
2. Add the peas and vegetable broth to the pot, and bring to a simmer. Cook for 10-12 minutes until the peas are tender.
3. Remove the pot from the heat and stir in the fresh mint leaves. Allow the mint to steep for a couple of minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and blend in batches.
5. If you prefer a creamier soup, stir in the heavy cream and adjust the seasoning with salt and pepper.
6. Serve the soup hot, garnished with a squeeze of lemon and a few extra mint leaves.

Spring Pea and Mint Soup is a light, refreshing dish that perfectly celebrates the flavors of the season. The sweetness of the peas is complemented by the bright mint, while the creamy texture adds a satisfying richness. This soup is an ideal starter for your Easter lunch, providing a fresh and flavorful beginning to your meal. Its vibrant green color and aromatic flavors will leave your guests delighted, and it’s a wonderful way to embrace the bounty of spring.

Stuffed Bell Peppers with Quinoa and Roasted Vegetables

Stuffed Bell Peppers with Quinoa and Roasted Vegetables is a colorful, healthy dish that works beautifully as a main course or a side dish for your Easter lunch. The bell peppers are filled with a savory mixture of quinoa, roasted vegetables, and fresh herbs, making each bite satisfying and full of flavor. This recipe is not only nutritious but also customizable to your taste preferences, and it’s perfect for guests looking for a vegetarian option.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Sea salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled (optional)

Instructions:

1. Preheat the oven to 180°C (350°F). Place the whole bell peppers in a baking dish.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced zucchini, red bell pepper, eggplant, and onion. Cook for 8-10 minutes until the vegetables are softened and slightly caramelized. Season with oregano, paprika, salt, and pepper.
3. While the vegetables are cooking, bring 2 cups of water to a boil in a small pot. Add the quinoa and a pinch of salt, reduce heat, and simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork.
4. Combine the cooked quinoa with the sautéed vegetables, fresh parsley, and feta cheese, if using.
5. Stuff the bell peppers with the quinoa mixture, pressing gently to pack the filling in.
6. Drizzle with olive oil and bake for 30-35 minutes, until the peppers are tender.
7. Serve hot, garnished with extra parsley.

Stuffed Bell Peppers with Quinoa and Roasted Vegetables is a light and wholesome dish that brings vibrant colors and bold flavors to your Easter table. The combination of quinoa and roasted vegetables creates a hearty filling, while the bell peppers provide a sweet and tender vessel. This dish is a great way to incorporate seasonal vegetables into your meal and offers a great option for those following vegetarian or gluten-free diets. It’s both satisfying and nourishing, making it a perfect addition to your festive Easter spread.

Baked Ham with Maple and Mustard Glaze

Baked Ham with Maple and Mustard Glaze is a succulent and savory main course that’s perfect for Easter. The ham is coated with a sweet and tangy glaze made from maple syrup, mustard, and a touch of vinegar, which caramelizes during baking to create a beautifully glossy finish. This dish is full of flavor and will be a highlight of your holiday meal, pairing wonderfully with roasted vegetables, mashed potatoes, or a tangy salad.

Ingredients:

• 2kg bone-in ham, skin on
• 1/2 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• Sea salt and black pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F). Place the ham in a roasting pan, fat side up, and score the skin in a diamond pattern.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, cloves, cinnamon, salt, and pepper.
3. Brush the glaze generously over the ham, ensuring it’s well coated.
4. Roast the ham for 1.5-2 hours, basting every 30 minutes with more glaze to build up the caramelized layer.
5. Once the ham reaches an internal temperature of 60°C (140°F), remove from the oven and let it rest for 10 minutes before carving.
6. Serve with extra glaze and your favorite side dishes.

Baked Ham with Maple and Mustard Glaze is a tender and flavorful centerpiece that will make your Easter lunch unforgettable. The sweet and savory glaze adds depth to the ham, creating a perfect balance of flavors. The combination of maple syrup and mustard gives the dish a unique twist, and the caramelized finish adds a delightful touch. It’s an ideal dish for feeding a crowd and pairs beautifully with seasonal sides like roasted vegetables or creamy mashed potatoes. This show-stopping ham is sure to be a crowd-pleaser at your holiday celebration.

Roasted Asparagus with Lemon and Parmesan

Roasted Asparagus with Lemon and Parmesan is a fresh, light side dish that’s quick and easy to prepare but delivers exceptional flavor. The asparagus is roasted to tender perfection and then topped with fresh lemon juice and a generous sprinkle of Parmesan cheese. This dish is a perfect balance of flavors, with the bright citrus and rich, salty cheese complementing the earthy asparagus. It’s an excellent addition to any Easter meal, adding both color and flavor to your plate.

Ingredients:

• 500g asparagus, trimmed
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Sea salt and black pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F). Arrange the asparagus in a single layer on a baking sheet.
2. Drizzle the asparagus with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast for 12-15 minutes, or until the asparagus is tender and slightly crisp at the tips.
4. Remove from the oven and squeeze lemon juice over the asparagus. Sprinkle with lemon zest and Parmesan cheese.
5. Serve immediately, garnished with additional Parmesan if desired.

Roasted Asparagus with Lemon and Parmesan is a simple yet flavorful side dish that pairs beautifully with any Easter main course. The roasted asparagus provides a delicate, earthy flavor that’s elevated by the brightness of the lemon and the savory richness of the Parmesan. It’s quick to prepare and adds a beautiful pop of color to your meal. Whether served alongside a roast, grilled fish, or a vegetarian main, this dish is a refreshing and delicious addition to your holiday celebration.

Note: More recipes are coming soon!