Theo Randall's Easter Menu

This gorgeous Easter lunch menu inspired by Theo Randall's new cookbook, My Simple Italian, is sure to go down a treat with family and friends.

 

Starter - Kippers Cullen Skink

Cullen skink soup is traditionally made with smoked haddock but Theo finds the sweet taste of kipper to be better.

 

Main - Lamb Rump with Salsa Verde

Lamb rump is very under-rated – when marinated it has a wonderful flavour and is surprisingly tender. Salsa verde is the perfect sauce for the lamb as it cuts the fattiness and gives a lovely fresh taste. Serve with a young Rosso di Montalcino.

 

Dessert - English Raspberries with Crema di Mascarpone and Almond Croquante

I love this recipe because it is so easy. It is perfect to put in the middle of the table for a group of people to share (or fight over). The slightly sharp flavour of fresh raspberries is perfect with the sweet mascarpone cream and caramel.

 

Theo Randall

Theo Randall is one of Britain's top chefs who specialises in Italian cuisine. Currently owner of Theo Randall at the InterContinental Hotel London Park Lane, he is perhaps best known for being awarded a Michelin star at The River Café in London.

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