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Theo Randall’s Easter Menu

by Elizabeth Young

published on 2 April 2015

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.


Kippers Cullen Skink

Kippers Cullen Skink

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


Lamb Rump with Salsa Verde

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.


English Raspberries with Crema di Mascarpone and Almond Croquante

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.

From the book

Theo Randall


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