In the second part of this gastronomic adventure discovering how Britain eats its way through Easter, Mary explores the wonderful foods that bring each different community together on Easter Sunday, the most symbolic and meaningful feast in the Christian calendar.
As well as sharing her own family favourites, like mouthwatering roast lamb, Mary discovers how the Greek Orthodox community break the fast with tsoureki bread, spends a day with the archbishop of York, John Sentamu, cooking up a storm in his kitchen, and discovers Filipino and Italian Easter specialities. All the time, Mary is gathering ideas and inspiration for her own Easter Feast, where she will invite all the cooks and families she has met to her local church hall to share a celebration that puts all their dishes on one table.
Mary Berry’s Easter Feast Ep.2 dishes:
1. Mary Berry’s Easter biscuits
These buttery lemon biscuits are easy to make and take very little time.
2. Cardamom and white chocolate sponge
White chocolate with cardamom is a surprisingly good combination in a sponge cake.
3. Slow roast shoulder of lamb with sliced potatoes
This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. It will not come to any harm.
4. Lemon curd and pistachio meringue roulade
This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present.
