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