It's Easter time guys! So this is the most beautiful time to get friends and family around
the table, so me and Tesco have got two – yes two – amazing recipes that we think you're gonna love
this Easter. First up we are gonna do the most beautiful five-ingredient roast leg of lamb. So good,
so juicy, so tasty. Then we've got the most beautiful Easter bread & butter pudding,
using up all of the leftover hot cross buns, it's gonna be epic. I've really simplified
these recipes down, so you can have more time with your friends and family, and more flavour.
I've got here a beautiful bag of Maris Piper potatoes. So I've taken 2 kilos of potatoes,
peeled them, put them in water with a nice big pinch of salt and I'll boil those for
about 12-14 minutes. So while that comes to the boil, let me show you a really easy but
delicious marinade. Just take the rosemary, put your fingers along the stalk and just pull it
off, so you get just the leaves. A little pinch of salt and black pepper. And then you pound it
up. If you haven't got a pestle and mortar just finely chop it. I'm gonna put 6 cloves of garlic
into the pestle and mortar. Then let's get some lemon zest in there. Often lemon zest ends up in
the bin. Bash it all up. Nice and rustic, that's what you want. And then just use a little oil...
Look at that amazing colour! Get a knife and I'm gonna go into the lamb quite deep, right? A little
hole. Kind of evenly put around. Sometimes people are very scared about doing things like this,
but you've got to earn flavour. I'm just going to pour in this incredible marinade.
Rub this around the lamb on both sides, but then take up these little bits, find the hole
and push it in. You can use this marinade for chicken, steaks, chunks of salmon or fish,
like, big old slices of aubergine or squash. Get it right in there! So you can do this the day before,
and it will actually flavour this and marinate this even better for flavour
and tenderness. And then on the big day you just take it out of the fridge, leave
it for an hour before you roast it and you're good to go: maximum flavour, minimum effort.
So the potatoes, they've had about 13 or so minutes. In a colander we go.
This steaming part is utterly essential. Can you see how the outside of the potato has gone a
little bit frosty? And that's the starch. That means and promises and guarantees crispiness,
crunch, right? If you do this, you chuff up that outside even more.
So all I'm gonna use now is olive oil. We're gonna season the potatoes,
so they're just lightly coated in oil. Now this will guarantee you the most amazing roast
potatoes. If you want to take it up a notch, potatoes go in the oven, I'm gonna roast this
lamb direct onto the bar. So this is going to roast 360 degrees. It's gonna be gorgeous, golden,
and it's gonna rain down all that incredible fat and flavour on to the potatoes. It's gonna
be epic. So that goes in the oven for 1 hour 15 minutes at 200 degrees celsius. Like, now you've
got an hour and 15 minutes to do whatever you want: prep other things, hang out with your family
if they're starting to arrive... Once that's done I'll show you how to rest the lamb, but I also
want to show you how to make the most amazing fresh mint sauce, it's the best condiment ever.
Come on! With the lamb – which is beautiful, and you can see how it's roasted
360 – after about half an hour's resting it will give you beautiful, succulent, tender,
lush meat. On the spuds, if you just pick one up and kinda tear it open, you can see
how fluffy it is on the inside. Beautiful! You can take these out if they're done,
if not carry on cooking them a little bit, and you can flash them in the oven a little bit later. But
while that rests I wanna show you how to make fresh mint sauce. So get a large bunch of mint.
You want the leaves. Finely chop that mint – the smell is amazing. Add some seasoning, take
a little teaspoon of sugar, some vinegar – I'll use red wine vinegar, you can use any vinegar,
cider vinegar. And then, boiling water. Now, the heat is gonna create an infusion,
just like a cup of tea, so we're really pulling the flavour out of the mint. If you've got
leftover, you can keep it in the fridge for a week, no trouble at all. All I do now is have a little try...
Oh, hallelujah! That is a brilliant sauce. So let that sauce cool down and let the lamb rest.
And then, of course, at this point in time you could bring together all the veggies
you want and make it your very own roast lamb dinner. Brilliant! When it comes to carving,
ideally you have a carving knife, and you want it to be sharp. You can slice at an angle, or you can
slice down to the bone, there's no real right or wrong way to do it. Take a little bit of
time and pleasure. The smells coming off it is incredible. You can see how juicy it is.
It's outrageously juicy, right? It's gonna be tender, tender, tender. You can see how there's
more well-done bits and more blushing bits. So look we've got the mint sauce there. I've just
flashed the potatoes to get them sizzling. Stack this up. Look at that! Any resting juices we'll
just put over the top. But look at this, guys! I've gotta try some, so… come on. Off. The. Chart!
Second up, hot cross buns. There's gonna be loads around this time of year, and if
you've got any leftover, it doesn't matter how stale they are, they are gonna be amazing in
this incredible hot cross bun bread & butter pudding. It's the most epic dessert. First up,
I'm going to use three beautiful British eggs. Into there we're gonna go with 150ml of milk,
150ml of double cream to give it a nice richness. I'm then gonna give it that beautiful flavour with
vanilla extract: two teaspoons. So just a couple of tablespoons of gorgeous golden caster sugar,
and give it a nice little whisk. And that is that bit done. Take about 60g of butter. Take a
little bit of that butter and rub it around the bottom and the edges of a 24cm non-stick pan,
but of course you can use a dish, a little apple pie tin, it doesn't really matter as long as it
can go in the oven. So once you've rubbed that all around the pan, put in a tablespoon or two
of sugar again, and then we'll move this around. And can you see how that sticks to the butter?
That will give you the most gorgeous, caramelly, golden outside crisp. So, next bit is very, very
simple. We're gonna take the hot cross buns and if you have leftovers and they're stale,
beautiful. If they're fresh, beautiful. Slice each hot cross bun into three and if you break it,
doesn't matter. Bottom bits I put in to this beautiful custard. This will suck up the custard.
And then I can very simply just lay this like a layer into this dish. Now, what's brilliant about
this recipe is you can do this the day before, you can double the recipe you can triple the recipe…
So it's perfect for when you have guests around and you don't want to be, like, stressing in the
kitchen, but you know you want delicious food. At this stage we can put a little Easter hunt
in the middle. Just break up some chocolate and sprinkle it into here. You can have a few
little eggs as well. The chocolate will become a little pool of oozy chocolate,
the eggs will kind of break down differently. Also what works really well, a few little
teaspoons of your favourite jam. And then all we do is take the tops of our hot cross buns,
lay them on top. There is no way you can get this wrong, and if you think that you will, you won't.
So all of that lovely custard goes in. A little bit of chocolate and jam on the top. And then that
last little kind of amount of butter under the hot cross buns, in the little gaps, in-between the
layers, and as it cooks it'll just melt and make it rich, golden and gorgeous. So look, it's that
easy. So into an oven at 180 degrees celsius, which is 350 fahrenheit, for 25 minutes. You can put that
in the oven when you're sitting down to eat your lamb. It means more time with your friends and
family and your people that you love, but we've got guaranteed flavour in there, no stress.
First of all the room smells amazing. This has had
25 minutes and look at that! The jam is just blipping away, the eggs have cracked.
This is gonna be a real centrepiece. Look at that, that's what we like! Let's serve up a portion.
This is actually a generous six portions, but you could stretch it further if you want. Let's get
in there. Look at that! Crispy on the outside, oozy and soft on the inside. I've got a little
bit of double cream here. Just a little kiss. So enough talking. Let's have a little try…
That is Easter in a dessert. The spices, the little hit of tang from the jam,
the melting chocolate. So good! So look, if you want this recipe or the lamb recipe or
loads more inspiration simply go to TescoRealFood.com and enjoy.