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The Easter Feast

The best thing about an extended weekend is having enough time to cook big. So, for my first day of Easter cooking, I went for more dishes than can fit on our dinner table at once.


The focaccia I made the night before tasted like something out of a deli frequented by the cast of Made In Chelsea with some balsamic and olive oil, set on the table with olives, sundried tomatoes and all kindsa cured meats. What better way to warm up for a huge meal?

Of the dishes pictured in the image at the top of this post, you can find the recipe for the fritters here and the coleslaw here.

Chicken, Pomegranate & Cous Cous Salad


Serves 5 (with adequate leftovers)

1 cooked chicken breast
250g cous cous
300ml boiling water
1 pomegranate’s worth of seeds
250g feta
Dressing of your choice (chilli oil, honey, lime and salt is a dream – shake it up in a jar)

  1. Follow the pack instructions for making the magic happen with your cous cous, mine required being immersed in boiling water in bowl covered with cling film for 5 minutes. Lil tip, putting a chicken stock cube in to the water before you add it to the cous cous packs some extra flavour in there. Once its had its time,  fork it through to fluff it up.
  2. Shred the cooked chicken breast and throw that in there.
  3. This may be one of the hardest things you will ever do, but get the seeds out of your pomegranate, it took me a long time and a lot of stains but they’re so much better fresh and art is pain. The beeb has some tips if you come unstuck.  Throw the seeds in.
  4. Cut the feta in to cubes and add it to the bowl, then stir everything up and serve!

This can be done the day before, it keeps well overnight, but it’ll want a good slathering of dressing.

Pear, Walnut and Blue Cheese Salad


2 little gem lettuces
however much blue cheese you can handle
1 pear, peeled and sliced
1 or 2 handfuls walnut halves

You don’t need a recipe for this, look at the ingredients then look at the picture and go figure. What I really want to tell you about is the awesome dressing I made to go with it. I bought Blackcurrant Cassis from the River Cottage deli and the very helpful guy behind the till told me it worked great with a little oil as a dressing. So, find yourself some cassis, pour some in a jar, throw some oil in, shake it up and dress this salad with it.

This song is a winner with every different kind of company you keep/dine with.

Thanks for reading and Happy Easter! x

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