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.
Make the fennel tzatziki up to 1 day ahead. Cover and store in the fridge.
You can keep the dukkah in an airtight container at room temperature for up to 1 week.
Make the vinaigrette up to 8 hours ahead. Cover and set aside at room temperature.
Gourmandine potatoes are ideal for boiling and roasting. You can boil them the day before, then cover and store in the fridge.
Make the brown butter up to 2 days ahead. Cover and store in the fridge. Reheat to melt before using.