Our 2025 Easter menu shopping list & time plan
This year, we're taking the stress out of your Easter meal by planning it all out for you. Below is everything you need for your Easter lunch, from a printable menu and shopping list to a full time plan.
Our 2025 Easter menu shopping list & time plan
This year, we're taking the stress out of your Easter meal by planning it all out for you. Below is everything you need for your Easter lunch, from a printable menu and shopping list to a full time plan.
Trying to juggle visitors, shopping and cooking over Easter can be overwhelming. To help, we've put together a time plan taking you step by step through each hour of the day. There's also a shopping list with everything you need to make your starter, main course and dessert.
Our 2025 Easter menu
Our Easter menu covers your starter (dips and crudités), main (slow-roast lamb) and dessert (a towering elderflower and lemon cake). You will find the full recipes for each element in the links below, and these are the recipes that we'll be referring to in our time plan further down the page.
Shopping list
This shopping list covers all the ingredients you will need to make our entire Easter menu. Click the print button below to print out the full list and time plan.
Metric
Imperial
Seafood & meat
- 2.5kg leg of lamb, bone-in
Dairy & eggs
- 200ml of whole milk
- 8 eggs
- 1050g of unsalted butter
- 300ml of natural yoghurt
- 200g of Greek yoghurt
- 150g of feta
Vegetables & fruit
- 8 lemons
- 16 asparagus spears
- 8 baby carrots
- 1 handful of carrots, with tops
- 1 handful of baby gem lettuce leaves
- 6 fresh broad beans, shelled
- 1 cucumber
- 4 medium-sized beetroots
- 1 onion
- 4 spring onions
- 100g of fresh peas
- 1 handful of radishes, with tops
- 1 handful of sugar snap peas
- 3 garlic bulbs
- 4 sprigs of rosemary
- 1 bunch of dill
- 1 bunch of basil
- 1 bunch of mint
- 2 small bunch of flat leaf parsley
- 1 tsp fresh coriander
- large flowers, for decorating the cake
Baking
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- 400g of caster sugar
- 800g of icing sugar
- 400g of plain flour
- 4 tsp vanilla extract
Store cupboard
- 180ml of extra virgin olive oil
- 750ml of beef stock
- 1 tbsp of capers
- 1 tsp white wine vinegar
- 350g of pearl couscous
- 200g of apricot jam
- 2 tbsp of honey
- 1 tsp mustard
- 100g of pistachio nuts, without shells
- 200ml of elderflower cordial
Herbs & spices
- 1 tsp chilli flakes
- 1 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 2 1/2 tsp ground cumin
- 1 tbsp of ras el hanout
- 1 tsp smoked paprika
- salt and pepper to season
Easter lunch time plan
Here is our Easter lunch time plan, beginning the day before Easter Sunday with baking the cake and putting together the buttercream, and then breaking down everything you need to do hour-by-hour. You'll need to refer back to the full recipes linked at the top of this page for specific steps.
1 day before serving
Make the cakes and buttercream
Once cakes are cooled, wrap them tightly and store overnight at room temperature. Transfer the buttercream to a container and refrigerate
Put the lamb in to roast – it will take 4 hours 30 minutes
Prepare and chill the beetroot dip
While the beetroot roasts, make and chill the green goddess dip
Wash and prep all of the vegetables for the crudité platter
Lay them out on a serving plate then cover and place in the fridge
Brush the cakes with the soak, assemble and decorate them
Prep and roast the vegetables to go with the lamb
While the vegetables roast, make the yogurt sauce and couscous
Make the glaze for the lamb and brush it all over
Roast the lamb for 10 more minutes, then remove from the oven and let rest
Plate the starter: While the lamb rests, garnish and serve the crudités
Plate the main course: Carve the lamb, arrange on a platter with the sides and garnishes
Plate the dessert: Serve slices of the lemon and elderflower buttercream cake
SITES
