EASTER MENU SIDES

THE ULTIMATE POTATO DAUPHINOISE

Combine 300ml double cream, 100ml milk, 25g melted butter and a crushed garlic clove. Season very well. Very finely slice 1.2Kg 2kg Maris Piper potatoes. Liberally butter a 2–litre gratin dish and add a third of the potatoes. Scatter with some thyme leaves and add half the cream mixture. Add the remaining potatoes and pour over the remaining cream. Cover with foil and bake at 180°C/160°C fan assisted/Gas 5 for 1 hour. Uncover and bake for another 15 minutes until golden and tender.

SWEETHEART, APPLE AND WALNUT SLAW

Finely shred a sweetheart cabbage, removing the tough stems and combine with 2 small finely sliced green apples, 6 shredded spring onions and 50g chopped walnuts. Stir together 50g mayo, 50g Greek yoghurt, a tablespoon each of chopped chives and parsley and season well. Spoon over the cabbage mix and combine.

CARROT AND ASPARAGUS IN LEMON BUTTER

Steam 250g trimmed baby carrots for 2 minutes, add 250g trimmed asparagus and steam until tender. Toss in 25g butter, a squeeze of lemon juice and a handful of torn parsley leaves.