A wide spread of lots of different dishes is my usual go-to, but at Easter I’m more than happy to let one (semi-)traditional main steal the show
Easter is perhaps the only traditional meal for which I’m happy to let one dish dominate. Normally, I’m all about the spread: a table full of food where all sorts – meat and veg, salad and fish – sit side by side as equals. There is something about a shoulder of lamb, though, packed full of flavour and cooked slowly until it’s more or less falling apart, that’s so symbolically tied up with both the season and the occasion that it turns me into a meat-and-two-veg sort of cook. Well, maybe a few more than two, but still, there’s a lot of space on the table reserved for the centrepiece.
