As a self-confessed foodie, one thing I absolutely love is preparing for a large gathering. I actually get a thrill from the advance prep work that’s needed, sourcing the recipes I’ll be making, writing up the shopping lists, planning the days ahead, and even jotting down a timetable for the day itself. Hands up anyone else who’s like this!

When the day comes, it’s a bit of an anti-climax really as all that hard work is over in just a few hours. Still, I also delight in sampling all the goodies of course and presentation is key to ensuring that happens too.

Easter Sunday is a big celebration here so the food that accompanies it must be too. This year we invited family members over to ours and, despite a preceding week of illness, managed to pull off the shinding. Here’s what we had on the menu, mostly sourced from that wonderful website that is bbcgoodfood.com (psssst, did you know it also prepared your shopping lists for you?!)

Nibbles:

Minty beetroot dip

Artichoke dip
Ingredients:
1 can artichoke hearts, 3/4 of brine removed
1 cup grated grana padano (or if you prefer parmiggiano), c.100g
1 cup mayo (c. 1 small jar)
1 garlic clove, crushed
salt and pepper
Method:
Mix all the ingredients together and bake in the oven at 180°C for around 30 minutes. Serve piping hot from the oven.

Amuse bouche: Wild mushroom & parmesan vol-au-vent

Starter: Marrow soup courtesy of the MIL

Mains:

Rolled pork belly (prepped by the butcher and cooked as per the indications of this recipe)

Shoulder of lamb with jewelled stuffing

Sides:
Fennel & potato gratin
Greens
And to end….

A scrumptious blueberry & ginger trifle liberally adapted from this recipe.

A feast fit for the gods, surely…

Bonus track.