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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.

Starter: 

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.

Main: 

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.

Dessert: 

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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