However you’re choosing to spend this holiday, the menu is sorted with Curtis’ recipes. We’ve included some make-ahead tips to ensure fuss-free and easy Easter celebrations.
Curtis Stone’s Easter menu
1. Lamb leg with smashed cucumbers & fennel tzatziki
Make the fennel tzatziki up to 1 day ahead. Cover and store in the fridge.
2. Pear salad with sunflower seed dukkah
You can keep the dukkah in an airtight container at room temperature for up to 1 week.
3. Pan-roasted snapper with cauliflower
Make the vinaigrette up to 8 hours ahead. Cover and set aside at room temperature.
4. Potatoes with fetta & olives
Gourmandine potatoes are ideal for boiling and roasting. You can boil them the day before, then cover and store in the fridge.
5. Sugar-crusted & brown butter cake
Make the brown butter up to 2 days ahead. Cover and store in the fridge. Reheat to melt before using.
