Anna, from @annasfamilykitchen, shares her delicious and easy to follow recipes perfect for Easter.

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Duck Eggs with Dippy Asparagus and Prosciutto Soldiers 

Easter weekend breakfast or brunch sorted! These soldiers take dippy eggs to the next level. You can of course use regular hen eggs, but duck eggs are larger and slightly richer in flavour.

Ingredients:- 4 portions
4 duck eggs⠀
12 slices prosciutto or streaky bacon⠀
24 asparagus spears⠀
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Method:-
Cut each slice of prosciutto into two and wrap a piece around each of the asparagus spears.⠀

Put in a frying pan or in the oven for 10 minutes or until the prosciutto is crispy.⠀

Cook the duck eggs for 7 minutes to get a runny yolk. If using regular hen eggs boil for 5-6 minutes.
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Serve with bread soldiers too if you like!

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Charred Peach and Mozzarella Salad

Providing something for everyone, this is a really quick throw together hearty salad that will work as a starter, a light lunch or supper. Omit the Parma Ham and it’s a vegetarian meal. The asparagus, peaches and croutons are all cooked in one pan.

Ingredients:- 4 portions
8 firm peaches, halved and stone removed⠀
160g (roughly 12 slices) Parma Ham or Prosciutto Crudo⠀
350g asparagus⠀
French bread or ciabatta cut into thin slices⠀
2 mozzarella balls⠀
100g mixed leaves⠀
3 tbsp extra virgin olive oil⠀
1 tbsp Balsamic Pearls or 1 tbsp balsamic vinegar⠀
Handful of fresh basil leaves⠀

Method:-
Get a griddle of large frying pan hot. Lightly oil the peaches and char them for 2 minutes. Set aside.

Add the asparagus spears and char for 4-5 minutes. Set aside

Drizzle the bread slices with olive oil and toast in the same griddle or pan for a 3-4 minutes.

Combine all the salad ingredients on a platter, season with salt and pepper, scatter over the balsamic pearls and drizzle with extra virgin olive oil and finish with fresh basil leaves.

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Indian Pulled Lamb Shoulder with Saag Aloo 

When a whole lamb shoulder is slow cooked at a low temperature, it produces beautifully tender pulled meat. The potatoes are added for the final hour and the spinach is wilted in right at the end. Minimal effort required, and everything cooked in one pan, this recipe will work as a Friday night “fake away”, a Saturday night family treat or a great alternative to a traditional roast on Easter Sunday.

Ingredients:- 4-6 portions
Lamb shoulder, approx 2kg
2 onions each cut into three disks
4 tbsp Greek Yoghurt
1 tsp Turmeric
2 tsp Ground Cumin
2 tsp Ground Coriander
4 garlic cloves crushed
1-2 red chillis deseeded & chopped
5cm ginger grated
Juice of 1 lemon
1kg potatoes peeled and cut into 5cm chunks
2 tsp Garam Masala
300g Spinach

Method:-
Combine the garlic, ginger, lemon juice and ground spices with the yogurt.

Stab the lamb all over using a sharp knife and coat it in the spiced yogurt. Season with salt and black pepper.

Lay the onion disks in a roasting tray and sit the shoulder on top. Pour 200ml water around the edge of the lamb. Cover with foil and put in an oven at 160 (140 fan) for 5-6 hours.

Uncover and add the potatoes to the tray and sprinkle over the Garam Masala. Season and toss the potatoes in the pan juices.

Return the tray back to the oven for 50 minutes. The lamb should have taken on a lovely colour – charred in places.

Stir the spinach into the tray and serve.

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Bavette Steak with Aji Verde Sauce 

If we’re lucky enough to have some warmer weather over the Easter weekend, these steaks are fabulous cooked on the barbecue. If not, they can be cooked on a hot griddle! This Peruvian sauce will rival all those we associate as great companions to steaks (Chimichurri, Salsa Verde, Peppercorn). Ever since I first shared a Bavette steak recipe on my blog, I’ve had so many people agree that this cut of beef is a game changer. I love the flavour as much as fillet yet it’s a third of the price which means you can really go to town on the quantities! Handy when you’re feeding teenagers with healthy appetites! The best way to cook Bavette is high and fast. Get the barbecue or a griddle really hot and then sear for 60-90 seconds on each side. Then rest and slice.

Ingredients:- 4 portions
For the Aji Verde:-
30g fresh coriander
2 Jalapeño peppers, topped (seeds removed unless you like your sauce super-hot)
1 tbsp white wine vinegar
1 garlic clove
1 tsp salt
Juice of a lime
1/2 tsp ground cumin
4 tbsp mayo

1kg Bavette steak

Method:-
Simply blitz all the Aji Verde ingredients together in a blender and pour into a bowl.

Generously season the steak and drizzle over olive oil.

Get a griddle pan or barbecue hot and sear for 60-90 seconds on each side. Rest and slice then serve.

Drizzle over the Aji Verde.

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Follow @annasfamilykitchen for more amazing recipes