Anchovy recipes

Caper-and-white-anchovy aïoli

Chicken recipes

Peruvian-style roast chicken with green sauce

1 hour

Battered and

Malt-vinegar-battered fish

20 minutes

Dip recipes

Cucumber-and-fennel dressing

Chocolate recipes

Chuckles waffles

15 minutes

Easter recipes

Date and honey spiced butter

10 minutes

Dip recipes

Smoked mackerel and cream cheese dip

Chocolate recipes

Caramelised white chocolate sauce

40 minutes

Pasta recipes

Baked tomato pasta

40 minutes

Chicken recipes

No-carve lemon-and-garlic roast chicken

2 hours plus 15 minutes' resting time

Fridge dessert

Fridge-set brûléed milk tart

Brinjal jam

30 minutes

Brinjal jam

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

5 (about 1 kg) brinjals, sliced into rounds
2 t cumin seeds
2 t black mustard seeds
2 chillies, halved
250 g palm sugar, grated
fried halloumi, for serving

Method

Place the brinjals, cumin, mustard, chilli, balsamic vinegar and palm sugar in a saucepan.

Simmer for 30 minutes, or until thick and syrupy. Cool. Chill until needed.

Serve with fried halloumi.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Caper-and-white-anchovy aïoli

Peruvian-style roast chicken with green sauce

Malt-vinegar-battered fish

Cucumber-and-fennel dressing

Chuckles waffles

Date and honey spiced butter

Smoked mackerel and cream cheese dip

Caramelised white chocolate sauce

Baked tomato pasta

No-carve lemon-and-garlic roast chicken

Fridge-set brûléed milk tart

Brinjal jam

Brinjal jam

Ingredients

Method