Spring show-off dishes for the long weekend

Janine Ratcliffe

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Impress your guests with these four spring dishes, from an easy one-pot to a boozy lemon dessert

Long weekends are made for lingering lunches, laidback dinners and dishes worth gathering around. These spring showstoppers brings bold flavours to the table while keeping things low-effort and shareable – think an easy one-pot, punchy roast and build-your-own raclette spread. And, because no celebration is complete without something sweet, there’s a boozy lemon dessert to round things off in style.

Discover more recipes for entertaining this season, consider a few unexpected ideas for hosting guests, or replicate private chef Nisha Parmar's vibrant sharing menu for a simple yet impressive three-course dinner at home.

Slow-cooked spiced lamb with orzo

This effortless one-pot is cooked with fragrant spices of cinnamon and allspice, which don't overpower, but provide gentle warmth. Fresh herbs, feta and lemon lift the finished dish. Bring the platter to the table for maximum wow-factor.

Slow-cooked spiced lamb with orzo on a large platter

Cowboy butter-roasted chicken

A punchy butter instantly boosts the flavour of roast chicken. Spatchcocking the bird means it roasts evenly and fast – and, it's much easier to carve for guests. Serve with skinny fries and a vinegary salad to cut through the richness, and don't forget to spoon over all the buttery roasting juices.

A whole roasted chicken on a white plate

Raclette party

This is a great way to serve a mix-and-match spread for friends. Traditionally, you'd serve raclette simply with boiled potatoes, charcuterie and pickles, but we've added a few extra flourishes to make your guests feel you've worked extra hard! You can buy various raclette sets, but you can also use small heatproof frying pans or dishes.

A selection of side dishes to dip into raclette

Boozy lemon meringue trifle

This zingy spring trifle is made with mostly ready-made ingredients, then finished with marshmallowy Italian meringue. Using hot sugar syrup means the meringue is 'cooked' and becomes much more stable. We think it's worth the extra effort, but if you want a simpler finish, you could pile up some shop-bought meringues and whipped cream instead.

Boozy lemon meringue trifle in a large glass trifle dish

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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