THE EASTER EDIT: YOUR GUIDE TO EASTER HOSTING
- MAISON MADRE
- Apr 16
- 3 min read
Updated: Apr 22
Make the most of the bank holiday with effortless Easter entertaining, stopping you from spending your Sunday stuck in the kitchen. From what to serve to how to set the mood, this your go-to guide for doing Easter.
SIMPLE EASTER TABLESCAPE
Easter Table Favourites. From classic tablescapes to seasonal centrepieces, we share our finds for Easter hosting. Read the full guide with treasures from Liberty, Addison Ross and Amuse La Bocuhe.
2. WHAT TO DRINK | COCKTAIL HAPPY HOUR
Take inspiration for your drinks menu with some twists on cocktail classics. Follow our guide for these easy cocktail recipes to make at home.
Pomello Spritz | Pomello Apéritif, Prosecco, grapefruit and soda.
St Germain Spritz | St-Germain, sparkling wine and soda water.
French Martini | Vodka, raspberry liqueur and pineapple juice.
Bramble | Gin, lemon juice, sugar syrup and blackberry liqueur, served over crushed ice.
Cucumber Cooler | Leaving out the hangover with cucumber, lime, mint and club soda.
3. THE MENU
Whip up this lovely lamb dish by Ottolenghi - Roast lamb shoulder with potatoes and fennel.
1 bone-in lamb shoulder (about 1½kg), brought to room temperature for 1 hour
1½ tsp black peppercorns, crushed
1½ tsp cumin seeds, crushed
1 tsp paprika
½ tsp ground cinnamon
4 medium King Edward potatoes (750g), peeled and cut into 4cm chunks
3 fennel bulbs (600g), cut into 2cm wedges (keep the fronds)
2 onions (360g), peeled, halved and cut into 3cm wedges
12 garlic cloves, peeled
3 tbsp rosemary leaves, chopped
15g oregano leaves, chopped
150ml dry white wine
300ml chicken stock
Salt and black pepper
Marinate the lamb: Mix dry rub with 1½ tsp salt and rub over the lamb. Leave for 1 hour (or overnight in the fridge).
Prep the veg: Preheat oven to 190°C (170°C fan)/375°F. In a large roasting dish, combine all vegetables except fennel fronds. Add ¾ tsp salt, pepper and mix. Place lamb in the centre, cover with foil and roast for 3 hours.
Brown the lamb: Remove from the oven and turn the heat up to 240C (220C)475F. Carefully remove the lamb, place on another parchment lined tray and replace in the oven. Cook for another 30-45 minutes until nicely coloured and fork tender. Remove from the oven once more, cover with foil and set aside to rest for 20-30 minutes.
Finish the veg: Return vegetables to the oven for 20 minutes until golden and crisp.
Serve: Place lamb and any juices back on top of vegetables. Sprinkle with fennel fronds and serve.
The lemon tart served at The River Cafe is the ideal understated Easter dessert. The secret to this dish is selecting the freshest lemons, a tip from Ruth Rogers herself that really enhances the flavour.
Pastry
350g of plain flour
225g of unsalted butter, chilled and diced
1 pinch of sea salt
100g of icing sugar, sifted
3 egg yolks
Filling
6 eggs
9 egg yolks
7 lemons, finely zested and juiced
350g of caster sugar
300g of unsalted butter, softened
crème fraîche, to serve
Make the pastry: Blend flour, butter and salt in a food processor until it looks like breadcrumbs. Add icing sugar and egg yolks. Pulse until it forms a dough. Wrap in cling film and chill for at least 1 hour.
Pre-bake the crust: Preheat oven to 160°C (fan 140°C / gas 3). Grate half the pastry into a 30cm tart tin, press evenly into the base and sides. Chill for 15 minutes. Freeze the rest for another time. Line with baking paper, fill with rice or beans and bake for 20 minutes. Remove the paper and beans, bake for 10 more minutes until golden. Cool.
Make the filling: In a saucepan, whisk eggs, sugar, lemon zest and juice on very low heat until smooth. Add 150g of the softened butter and keep whisking until it thickens. Add the rest of the butter and whisk until very thick. Don’t stop whisking — no scrambled eggs here!
Finish: Remove from heat and whisk until lukewarm. Spoon into the tart shell, let it settle 5 mins. Grill on high for 3–5 mins until the top is golden brown. Cool before slicing. Serve with crème fraîche.
4. EASTER GIFTING GUIDE
This Easter, our chocolate alternative gift guide shares ideas from artisan egg cups to cosy dressing gowns for kids crafted by some of our favourite brands and the UK’s finest independent designers.
5. THE SOUNDTRACK
Curated for effortless Easter entertaining. A laid-back selection of soulful and chilled tracks from artists like Khruangbin, Arc De Soleil and Esbe. Whether you're hosting brunch, pouring afternoon drinks, or setting the mood for a slow Spring weekend.
