Tom Kerridge's Easter menu: wild garlic soup, slow-cooked lamb and chocolate pots

Tom Kerridge
Tom Kerridge turns out a seasonal soup, a super roast and rich chocolate pots - Andrew Crowley

I always look for a slow-roast dish to take the stress out of feeding a crowd. This shoulder of lamb with a lovely mint crust is easy – that’s the point of it – but bursting with flavour.

As a starter, a green, vibrant wild garlic soup is perfect for this time of year. Cooked out, it’s nowhere near as pungent as you think it’s going to be – the garlic is subtle so doesn’t overpower the salmon.

The dark chocolate pudding is another fuss-free dish – make it the day before and serve it from the fridge. The coffee beans and dark chocolate grated on top mean you don’t get overkill with sweetness.

This time of year I love morel mushrooms, asparagus, green veg – peas and broad beans that start coming from the continent.

Wild garlic and parsley soup

Credit: Andrew Crowley

SERVES

6 - 8

INGREDIENTS

For the vegetable stock

  • Vegetable oil, for cooking
  • 3 sticks celery, sliced
  • 2 cloves garlic, peeled and sliced
  • 1 large onion, sliced
  • 150ml white wine
  • 4 white peppercorns
  • Stalks from small bunch parsley

For the soup base

  • 250g onion, peeled and sliced (prepared weight)
  • 200g Maris Piper potatoes, peeled and sliced (prepared weight)
  • 2 large bunches parsley
  • 4 large handfuls wild garlic

To dress the soup

  • 200g brown sourdough, crusts removed and frozen
  • 100g butter 2 pinches salt
  • 50g capers
  • ½ bunch parsley
  • Zest of 1 lemon
  • 100ml good olive oil
  • 200g hot smoked salmon, flaked into large pieces

METHOD

  1. Place a large saucepan on the heat, add a little vegetable oil and, when hot, add the celery, garlic and onion. Fry for eight minutes or so, not allowing them to colour.
  2. Add the white wine and peppercorns with 1.5 litres of water, then simmer for 20 minutes. Remove from the heat and add the parsley stalks.
  3. Cover with cling film and chill in the fridge, overnight if possible.
  4. Once the stock is cool, pass through a fine sieve, making sure you squeeze out all of the liquid from the vegetables.
  5. When you are ready to make the soup, heat a little oil in another pan and sweat the onion for the soup base until it is translucent with no colour (this will take eight to 10 minutes). Then add the potato, enough of the stock to cover, and simmer until the potatoes are soft.
  6. Add the remaining vegetable stock. Bring to the boil and remove from the heat and pour into a large jug blender, add the parsley and wild garlic and puree until smooth. Strain through a fine sieve and chill as quickly as possible (setting the bowl of soup in iced water or over freezer blocks will keep it nice and green).
  7. To make croutons, preheat the oven to 160C/Gas 3. Remove the frozen bread from the freezer and leave for 15 minutes to thaw out slightly, then dice the bread into small croutons (freezing helps the bread from being squashed).
  8. Melt the butter in a pan and heat until the butter turns golden and you can smell a light nutty, toasty aroma. Add the croutons, turning them over to coat them in the butter. Tip onto a tray and season with a little table salt. Bake for 15 to 20 minutes or until crisp and golden.
  9. For the dressing, place the capers, parsley, lemon zest and olive oil in a clean blender. Blitz for a minute or so then tip into a small container until needed.
  10. When ready to serve, heat the soup to a simmer and ladle into soup bowls, then scatter over the flaked salmon, spoon over the dressing and croutons. Serve straight away.

Minted shoulder of lamb with onion broth

Credit: Andrew Crowley

SERVES

6 - 8

INGREDIENTS

  • 1 x 3kg lamb shoulder
  • 2 tbsp English mustard powder
  • 3 tbsp mint sauce
  • 4 medium onions, peeled and cut through the equator
  • 8 cloves garlic, peeled
  • 10 salted anchovy fillets
  • 300ml lamb or chicken stock

METHOD

  1. Preheat the oven to 160C/Gas 3.
  2. Lay the lamb shoulder on a board and score the flesh all over with a sharp knife. Rub all over with mustard powder then brush on the mint sauce, coating the shoulder fully. Pop in the fridge for an hour or so.
  3. Lay the onion halves, garlic cloves and anchovies in a large roasting tray then pour over the stock. Set the shoulder on top of the onions and roast for 3½ hours, basting at the halfway stage.
  4. The lamb should flake away from the bone and the onions will be lightly caramelised and soft. Flake the lamb and serve with the onions, with the minted broth from the tin.

Amaretto chocolate pots

Credit: Andre Crowley

SERVES

6 - 8

INGREDIENTS

For the amaretto ganache

  • 750g chocolate (70% cocoa)
  • 120ml amaretto
  • 260ml double cream

For the coffee cream

  • 3 tbsp espresso
  • 50g caster sugar
  • 150ml double cream

To garnish

  • 1 tbsp crushed coffee beans
  • 50g chocolate, for grating

METHOD

  1. Place the chocolate for the ganache in a large mixing bowl and cover with cling film. Set over a saucepan of simmering water and allow to melt.
  2. In a separate pan, heat the amaretto and double cream until just warm.
  3. Once the cream  is just warm  and the chocolate has melted, fold the two together to fully combine. Pour into serving dishes and place in the fridge for two hours or until just set.
  4. To make the coffee cream, whisk the espresso, sugar and cream together to make soft peaks. Chill until needed.
  5. Remove the chocolate pots from the fridge 30 minutes before you wish to serve them.
  6. To each pot add a spoonful of the coffee cream and a scattering of coffee beans, and grate over some chocolate before serving.

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