Easter feasting

Celebrate the bank holiday with these crowd-pleasing, seasonal dishes that are a cinch to make

- 

Easy peasy chocolate pots

MAKES 8

READY IN 20 MINS, PLUS CHILLING

• 500g ready-made custard • 200g chopped chocolate, and extra to serve

• 300ml double cream • Chocolate mini eggs, to serve

1 Heat 200g of the custard together with the chopped chocolate in a pan until melted and smooth.

2 Whip together the remaining 300g custard with 300ml double cream until you get soft peaks.

3 Fold the custard and cream mixture into the chocolate mixture, then pour into 8 small glasses. Chill for 2 hrs, then serve, sprinkled with chopped chocolate and chocolate mini eggs.

Herby rolled leg of lamb

SERVES 6 READY IN 2 HRS 20 MINS

• 2kg butterflied, boneless leg of lamb (ask your butcher to do this for you) • 400ml white wine • 400ml lamb or beef stock FOR THE STUFFING • 100g pine nuts, lightly toasted • Large bunch of mint, leaves picked • Zest and juice of 1 lemon • 75g black pitted olives • 2 garlic cloves, crushed • 1tsp ground cinnamon • 5tbsp olive oil

1 Preheat the oven to 200C/Gas 6. For the stuffing, whizz the pine nuts, mint, lemon zest and juice, olives, garlic, cinnamon and 3tbsp of the olive oil in a food processor to a coarse mixture.