Three courses for a feast with family and friends that are deceptively simple but bursting with flavour.
Easter has come early this year and we are in that 'hungry gap', a term used by British growers to describe that seemingly barren time before the seasonal bounty of spring fills the vegetable beds. But don't despair, you can eat seasonally and bring wonderful flavours to the table. We have turned to Italy for inspiration, dreaming of sunnier climes and enjoying their celebration of herbs which add essential freshness to dishes at this time of year.
Sicilian fish soup
For the main
Saddle of lamb, stuffed with ricotta, spinach & wild garlic with braised kitchen garden vegetables
For the pud
These recipes come from the 'Instinctive Cook', The Cookery School's flagship class, where we introduce a repertoire of seasonal dishes to create the perfect dinner party menu. We start each class in our kitchen gardens, seeking out the freshest ingredients, a process of sensory delight ... tasting, smelling and feeling for freshness and flavour. Do the same in your supermarket, green grocer or, if you are fortunate enough, your farmer's market - trust what is local and seasonal.
'Instinctive Cook - Seasonal Dinner Party Menu' classes
Enjoy our Easter Recipes Below