There’s no better time to gather friends and family together than a Bank-Holiday feast. Whether you’re catering for 10, or having a quiet brunch with your nearest and dearest, these little touches will make all the difference.
Give your home an Easter ambience with a seasonal wreath – they’re not just for Christmas. Focus on the small details and fill vases with fresh blooms and mini decorations, such as porcelain hearts and glass eggs. They look great strung around your home, as well as from trees outside, to greet guests when they arrive.
Set the scene
Look to fresh Spring colours when planning your Easter table. Washed-pink napkins paired with linen placemats create a relaxed aesthetic, especially when mixed with our unique Portobello stoneware. Finish by lining the table with vases in assorted sizes, each filled with beautiful floral arrangements.
Whether you opt for traditional roast lamb, or something meat-free, make sure you don’t neglect the extras. Place large platters piled high with sharing salads along the table for guests to help themselves to – this delicious accompaniment is a real crowd pleaser.
400g French beans
70g unskinned hazelnuts
20g chives, roughly chopped
1 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil (or another nut oil, if unavailable)
Coarse sea salt and black pepper
- Preheat the oven to 180°C/160°C fan/gas 4.
- Using a small, sharp knife, trim the stalk ends off the French beans and the mangetout, keeping the two separate.
- Bring plenty of unsalted water to the boil in a large saucepan – you need lots of space for the beans, as this is crucial for preserving their colour. Blanch the French beans in the water for four minutes, then drain into a colander and run them under plenty of tap water, until cold. Leave to drain and dry. Repeat with the mangetout, but blanch for only one minute.
- While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean tea towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole.
- Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith. Slice each piece of zest into very thin strips.
- To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.
An eggcelent hunt
The event of the season for little ones? The Easter egg hunt, of course! Take the game to another level, by decorating the designated search area with pretty tasselled bunting. Then, hide an assortment of small to medium chocolate, painted and real eggs for them to find. For a final prize, hide one large chocolate egg, and write a series of clues leading to it. The winner is the first one to find it!