Embrace tradition

Easter is the perfect time to enjoy a Sunday roast.

Traditionally at Easter, following the usual light rain we seem to experience with the weather turning cooler, my daughter and I go looking for the edible wild mushrooms that grow under the pine trees by the Waikanae River.

After we get back home, I clean them and then cook them in a little butter and lemon juice as a simple entrée.

We usually follow our walk with a lunch of roast lamb. I know it’s something of a cliché, but I am a bit old-fashioned that way.

These pancakes are simple to make, and can be served on their own for breakfast or for lunch as a fabulous entrée preceding the lamb.

POTATO PANCAKES WITH SMOKED FISH AND POACHED EGG

2 large potatoes, peeled

4 poached eggs

Grate the potatoes, then combine with the shallots, egg and seasoning in a food processor. Spoon the mixture into a large bowl. Heat a frying pan over a medium heat and add some butter. When the butter is gently foaming, drop in spoonfuls of pancake mix. Cook until golden brown and crispy, then turn and cook the other side. Transfer the pancakes to a plate lined with absorbent kitchen paper and keep them warm while you cook the rest. You will need 2 pancakes per person. Divide the pancakes between 4 plates and top each with flaked fish and a poached egg. Season and break open the egg yolks as you serve them.

Serves 4.

HAVING A SUNDAY lunch of roast lamb is an occasion that happens less frequently these days, but Easter weekend is a marvellous time to restore the practice. The aromatic scents from the lamb as it roasts are heavenly.

ROAST LEG OF LAMB, BASIL SAUCE, LENTILS AND PROVENÇAL TOMATOES

1 leg of lamb, bone-in, about 1.5-2kg

4 tbsp basil pesto

Preheat the oven to 180?C. Use a sharp knife to make 4 deep cuts into the lamb. Place the leg in a roasting dish and insert the garlic cloves and pieces of anchovy into the cuts. Vigorously massage the cumin and coriander into the lamb and set aside for an hour to allow the flavours to permeate. Drizzle with a little olive oil and season with salt and pepper. Place the lamb in the oven and roast for 20 minutes per 500g plus an extra 20 minutes, which will give you a medium roast that is still juicy. Remove the joint from the oven and the roasting dish and rest the meat for 20 minutes before carving. Place the roasting dish over a low heat on top of the stove and add the white wine. Bring to the boil and use a wooden spoon to scrape up any crispy bits that have stuck to the bottom of the pan. Cook for 2-3 minutes, then add the stock and pesto. Simmer for 3 minutes, then correct the seasoning with salt and pepper. Serve alongside the carved meat.

Serves 6-8.

LENTILS

150g French green lentils

salt and freshly ground black pepper

Place the lentils in a deep pot with the stock, bacon and garlic. Use a piece of string to tie the bay leaf and thyme to the carrot, then add it to the pot. Bring to the boil, skim any foam from the top, and reduce the heat to a gentle simmer for 25 minutes. Remove and discard the carrot and herbs. Place the lentils on the platter next to the lamb.

PROVENÇAL TOMATOES

4 large ripe tomatoes, halved

2 tbsp olive oil

Loosen as many seeds as possible from the tomato halves to make space for the stuffing. Season the cut side of each tomato with salt and pepper and place cut-side up in a shallow dish. Mix the garlic, anchovies, parsley, herbs and breadcrumbs and season with salt and pepper. Sprinkle the stuffing over the tomato halves and press down lightly to fill the spaces. Add more to cover the face of the tomato. Drizzle with olive oil. Add the tomatoes to the roasting dish 30 minutes before the cooking is due to end. When the tops are crisp and golden, remove the tomatoes from the dish and place alongside the carved lamb.

I DISLIKE GLACÉ cherries intensely, especially in fruit cakes, which is why I haven’t included any in this recipe. Feel free to add them if you must. Perfect with a late-afternoon cup of tea, a slice of this cake will help to get you through to dinner.

SIMNEL CAKE

MARZIPAN

1 egg, beaten

First, make the marzipan. Knead all the ingredients until soft and pliable. Divide the mixture into 3 and roll one third into a circle the same diameter as the cake tin. Reserve the rest for decorating the top.

To make the cake, first preheat the oven to 140?C and grease and line a 21cm springform cake tin. In a bowl, cream the butter and sugar until pale, then gradually add the eggs. Put the lemon zest and dried fruit into a bowl and sift the dry ingredients together over the top. Gradually fold the fruit into the creamed mixture. Spoon half this mixture into the prepared tin, then top with the marzipan disc. Cover with the remaining mixture, then smooth the top. Bake in the oven for 1½ hours until the top is firm.

Remove the cake from the oven and cool completely before turning out. Brush the top with the warmed jam. Roll out another third of marzipan into a disc the same diameter as the cake and carefully press it onto the glazed top. Brush with a little beaten egg. Use the remaining marzipan to make 11 small balls and place around the perimeter of the disc. Brush with beaten egg. Return the cake to the oven and cook until the marzipan is golden brown. Decorate with small chocolate Easter eggs and tie a plain ribbon around the outside.

Serves 8.