Easter dinner recipes

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Easter dinner recipes

Roast pork with hasselback potatoes

Make this showstopping roast pork belly dish for Sunday lunch. Slow-roasted pork is served with crispy hasselback roasties and a quick gremolata for a splash of colour.

Easy roast chicken

All the decadence and comfort of a full roast but without the trays, prep and washing-up. Plus, you can use any left-over chicken in a quick caesar salad.

Stuffed butternut squash with cider cream sauce

Check out our impressive butternut squash recipe with veggie stuffing and a side of crunchy kale. This veggie main becomes a real centrepiece when carved into slices at the table.

Roast guinea fowl in white wine sauce

Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast.

Vegetarian wellington

This stilton, chard and walnut wellington is packed with big, bold flavours and looks impressive but is still easy to make. This makes a great main for vegetarians at Easter.

Argentinian tarta pascualina

This impressive savoury pie originated in Italy, but is popular in Argentina, especially during Easter. Give it a go this Easter weekend.

Roast leg of lamb with anchovy, garlic and rosemary

A punchy rub takes this roast joint to the next level – and yields a deliciously buttery sauce to serve it with.

Salmon en croûte

Salmon en croute: our favourite salmon and pastry combo. Follow this easy method to make the best version of this classic dish. Serve with seasonal veg or a green salad on the side.

Courgette galette

This beautiful recipe for courgette galette is easy to make, vegetarian and ready in under an hour. Plus, it looks stunning when you bring it to the table.

Chicken roasted on crunchy rosemary sourdough

Chunky slices of sourdough make a trivet for roast chicken in this cosy recipe, and soak up all the delicious cooking juices. Perfect for Easter lunch.

Tomato tarte tatin

Encase juicy cherry tomatoes in crisp, golden pastry to make this show-stopping savoury version of the classic French tart.

Confit salmon with lemon and parsley salsa

This recipe for confit salmon with lemon and parsley salsa is great if you need to feed a crowd. If you’ve ever wondered how some salmon served in restaurants is so perfectly cooked, they may be using this technique. Cooking the salmon in olive oil gives it a silky texture and stops it from drying out.

Pot-roast brisket with the best gravy

Check out our easy one-pot beef brisket with gravy. Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy.

Herb-stuffed rolled lamb breast

Roll this great-value cut of lamb with mustard and herbs then bake until soft and tender so it falls apart into the white wine onion gravy.

Vegan roast-dinner bowls

Cater for vegans with our roast-dinner bowls, packed with crispy roasties, parsnips, stuffing balls, cranberry sauce and plenty of gravy.

Perfect roast pork belly

Here’s how to guarantee crisp, crunchy crackling and meltingly soft meat every time. Pork belly makes a great alternative Easter dinner.

Slow-roast stuffed lamb breast with oregano and feta

Try this fall-apart lamb centrepiece with orzo for an impressive Easter lunch, and check out our expert cooking tips.

New potato, pea, asparagus and spinach sformato

This inventive vegetarian centrepiece is sure to raise some eyebrows at dinner. It makes the most of fresh spring produce and is topped with zingy pickled onion.

Roast chicken with spiced masala butter

The roasting juices, lemon and butter make a delicious rich ‘gravy’ to stir rice through. Delicious served with plenty of warm naan bread.

Roast beef with marsala wild mushrooms

This rib of beef is the ultimate showstopper – crisp on the outside and blushing pink on the inside – served with a rich mushroom and marsala sauce for an umami hit.

Sweet potato and brie galette

An elegant French tart, flavoured with sweet potato and brie. The perfect vegetarian centrepiece for a lazy weekend lunch.

Brick chicken with brown butter and capers

So-called because a brick wrapped in foil was traditionally used to weigh down the chicken. Spatchcocking the bird and having it in direct contact with the pan reduces the cooking time and gives crisp, golden skin.

Hasselback harissa roast squash