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Porchetta with pecorino cream sauce

1 hour 20 minutes

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Raw baby marrow salad

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Soya-cured devilled eggs

10 minutes

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10 minutes

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Tenderstem broccoli with blue cheese dressing

20 minutes

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3–4 hours

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45 minutes

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20 minutes

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Chicken liver-and-pork meatballs

15 minutes

Easter recipes

Braised lamb shoulder with sundried tomatoes

4 1⁄2 hours

Salad recipes

Chunky cabbage salad

Chunky cabbage salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 garlic cloves
8 anchovies
¼ cup sherry vinegar
½ cup extra virgin olive oil
3 T lemon juice
1 T fish sauce
8 cabbage leaves, roughly chopped
100 g pecorino cheese, shaved
100 g walnuts, toasted and chopped
12 green olives

Method

1. Smash the garlic and anchovies using a mortar and pestle to make a paste. Stir in the vinegar, olive oil, lemon juice and fish sauce.

2. Pile the cabbage on a platter, drizzle over the dressing and add the cheese, nuts and olives.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Porchetta with pecorino cream sauce

Raw baby marrow salad

Soya-cured devilled eggs

Gochujang devilled eggs

Tenderstem broccoli with blue cheese dressing

Rainbow kachumbari

Spezzatino

Chicken stew with dumplings

Peri-peri “babalas” chicken livers

Chicken liver-and-pork meatballs

Braised lamb shoulder with sundried tomatoes

Chunky cabbage salad

Chunky cabbage salad

Ingredients

Method