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Curtis Stone’s Easter menu

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.

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.