#16 - Greens, Bean and Anchovy Gratin + Slow Roast Lamb with Tomatoes and Pomegranate Molasses, plus my South London Food Guide (2/2)
Recipes and tips for the best Easter feast
Having people around for Easter lunch is one of my favourite days of the year. It marks the start of longer days, al fresco lunches and rosé season, and is the first of many lunches I will throw in my garden in the year.
There is normally an Easter egg hunt, followed by everyone squeezing in around the garden table and having a big feast. We lay the table with bud vases of flowers (ranunculus or daffodils are perfect for right now, and fairly inexpensive) and mismatched plates from the cupboard. There is a fair amount of wine drank, followed by games and silly dancing. If you love having people round to eat too, I highly recommend you making a ritual out of Easter weekend too!
I thought it would be fun this week to give you some recipes that I’ll be cooking up this Easter weekend, so you can make them too. We have a beany bake, and a really lovely slow roast lamb sitch. Throw some smashed crispy potatoes in there, and a couple of salads, and you have a stunning lunch spread on your hands.
You’ll also get some to hear about some fabulous things I’ve eaten and drank this week, and an excellent podcast I’m tuning into.
Big love,
Sophie x
The Recipes
Greens, Bean and Anchovy Bake
This is one of those dishes that would be GORGEOUS on the side of your Easter lamb (perhaps the tomato and pomegranate molasses one below?), but it would also make a brill speedy dinner on a Tuesday night, with a salad and some crusty bread.
Serves 4 as a main, 8 as a side
2 cloves of garlic
1 sprig of rosemary
8 anchovies
1 leek
150g kale
3 tbsp creme fraiche
50g parmesan
1 large posh jar of beans
120g mozzarella
40g rye breadcrumbs
2 tbsp capers
salt, pepper and olive oil
Peel and finely chop your garlic, and finely chop your rosemary leaves too. Chop your leeks into 4cm thick barrels, and tear the stalks off your kale.
Heat a cast iron skillet over a medium heat. Add 2 tbsp olive oil, then tip your leeks into the pan. Fry these off for about 5 minutes until they take on a bit of colour and soften slightly, then add your garlic, rosemary and anchovies to the pan. Cook for a minute or two, breaking down the anchovies with the side of your wooden spoon.
Tip your kale into the pan, then add a splash of water. Fry for about 4 minutes until it has wilted and turned bright green. Turn the heat off.
Remove about ½ of the mixture from the pan, and add it to a blender, along with your creme fraiche and parmesan. Whizz it to a smooth sauce, adding a little water if necessary to loosen it up, then season it to taste with salt and pepper.
Pour your sauce back into the pan, then drain your beans and get those in there too. Give it all a really good mix, and let it come up to a gentle simmer.
Turn the pan off the heat, then tear your mozzarella into little pieces and pop this on the surface. Sprinkle over your breadcrumbs and a little olive oil, then pop it under the grill for about 5 minutes, or until it is bubbly and golden.
Sprinkle your capers over the top, then serve it up.
Slow Roast Lamb with Tomatoes and Pomegranate Molasses
It’s basically the law that you have to serve lamb at Easter. I like slow roasting it to get reeeeally soft flesh, that you can shred up and serve in a great big pile on a platter for people to help themselves to. No messing about with carving here when you are already 3 vinos deep! It also means you can prep it way in advance, and spend more time hanging out with your pals, and less time faffing by the stove.
Serves 8-10