Easter Bank Holiday Lunch: Pear, Blue Cheese & Chicory Salad, Roast Lamb, Orange Cake

by Sasha Wilkins on April 1, 2013 · 22 comments

Easter table setting

Being stuck in England for Easter had its bonuses, one of which was being able to drive up the glamorous M1 to my mother’s cottage in Northamptonshire for Easter Bank Holiday lunch today. She was cooking for nine people, so one more wasn’t going to be an issue. I was thrilled as lots of my favourite people were there, including blissful Tony who reads LLG daily (*waves*), and dearest Rog, a dab hand with a corkscrew.

St Julien Bordeaux 2005

St Julien Bordeaux 2005 St Julien Bordeaux 2005

Easter table setting

The first course was a Pear, Blue Cheese (Saint Augur, which is a good sub for the much more spendy Roquefort), Chicory, Watercress and Walnut Salad, with a splash of Balsamic Vinegar. No other dressing. We like Belazu because it’s really thick and syrupy: Balsamic really is one of those things that it is worth paying a little bit more for. Thin, watery, sour vinegar is not delicious.

Easter table setting

It’s a great salad if you have a rich, meaty main course coming up: it’s light, crispy, creamy and crunchy, and the vinegar sets up your taste buds for the lamb to come.

chicory, watercress, walnut, Saint Agur salad

The wine was a 2003 Condrieu – a white wine from the Voignier grape.

Condrieu Viognier 2003


Then it was time for the main course: very pink roast leg of lamb with garlic, rosemary, butter and good anchovy fillets all mashed up and poked into slits in the skin, with a gravy made from the jus, a giant gratin Daupinois, petit pois, and roasted parsnips.

Roast leg of lamb

Roast lamb sunday lunch

The red wine was a 2005 Chateau Lagrange from Saint-Julien.

St Julien Bordeaux 2005

gratin Dauphinois

Then it was time for the cheese. One piece of squishy, oozy, melting Brie de Meaux. With grapes and pain de campagne.


Then my mother’s signature pudding cake pimped out for Easter with some chick and egg action: a recipe by Diana Henry, where an entire orange is boiled, liquidised, beaten with eggs and ground almonds, and then baked. There was a compote of Sicillian blood oranges to go with it.

Easter cake

Orange blossom cake

Then a scrumptious sauce made from Greek yogurt mixed with Creme Fraiche and marmalade. Genius.

Orange blossom cake


I’m not quite sure what these chicks are saying to each other…


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