Easter Entertaining Served Perfectly With Made By Mandy

(Serves 4 | Total Time: 20 Minutes)

Ingredients
400g linguine (or pasta of choice)
3 tbsp extra virgin olive oil, plus extra to serve
3 garlic cloves, minced
1 red chilli, finely sliced
16 raw prawns, peeled and deveined
60ml white wine (or chicken stock)

Zest and juice of 1 lemon
Pinch of salt and freshly ground black pepper
60g rocket

Method

1. Bring a large pot of generously salted water to the boil. Cook the pasta until just shy of al dente. Reserve ½-1 cup of the pasta cooking water before draining.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli, and cook for 2-3 minutes, or until fragrant and softened.
3. Pour in the white wine and lemon juice, and allow to simmer for 1-2 minutes, or until slightly reduced.
4. Add the prawns, season with salt and pepper, and cook for 2-3 minutes, or until just pink and curled into a firm “C” shape.
5. Using tongs, transfer the pasta directly into the pan along with ½ cup of the reserved pasta water. Toss well until the sauce becomes glossy and coats the pasta, adding more pasta water if needed.
6. Add the rocket and lemon zest, tossing gently until just wilted.
7. Divide between bowls and finish with a drizzle of extra virgin olive oil.

Produce List:

• Pasta and fresh produce: Tony and Mark's
• Prawns: Angelakis bros
• Bread: Village Baker/Baker’s Delight 
• Side Salad (Cracked Wheat): Pasta Deli 

(Serves 6-8)

Ingredients

For the Chocolate Puff Pastry Twists

2 sheets puff pastry
4 tbsp Nutella (or chocolate-hazelnut spread)

 

For the Grazing Board

6 hot cross buns
1 punnet raspberries
1 punnet strawberries, halved
1 punnet blueberries
200g chocolate of choice, melted
100g Charlesworth Nuts Chocolate Millionaires Mix
100g Charlesworth Nuts chocolate-coated peanuts
100g Charlesworth Nuts glazed almonds
Chocolate Easter eggs, assorted
1 block specialty white chocolate

Method

1. Preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper. Lay one sheet of puff pastry on a clean surface and spread evenly with Nutella. Place the second sheet on top.
2. Using a sharp knife or pasta cutter, cut the layered pastry into 2 cm strips. Twist each strip a few times and place on the prepared tray.
3. Bake for 12-15 minutes, or until golden and puffed. Remove and allow to cool slightly.
4. To assemble the board, arrange the hot cross buns and puff pastry twists across the platter, then place a small bowl of melted chocolate for dipping. Fill in the gaps with berries, nuts, chocolate eggs, and the specialty white chocolate.

Produce List:

• Hot cross buns: Bakers Delight 
• Fresh produce and specialty chocolate: Tony and Mark's, Charlesworth Nuts 

(Serves: 8-10 | Prep time: 15 minutes | Cook time: 4 hours)

Ingredients

1.5-2kg lamb shoulder (bone-in or boneless)
4 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
½ tsp ground ginger
½ tsp turmeric
Zest of 1 lemon
3 tbsp extra virgin olive oil
1 tsp salt
¼ tsp black pepper
2 red onions, cut into wedges
500ml chicken or beef stock
2 tsp honey
1 tbsp apple cider vinegar
1 tbsp tomato paste (optional)
½ cup dried apricots, halved

To Serve 
¼ cup fresh coriander, roughly chopped
¼ cup pistachios, roughly chopped
¼ cup pomegranate seeds

Method

1. In a large bowl, combine the garlic, spices, lemon zest, olive oil, salt and pepper to form a paste. Rub all over the lamb, ensuring it is well coated. Cover and refrigerate overnight if time allows, or cook straight away.
2. Preheat the oven to 160°C (fan-forced). Place the onion wedges and apricots in a large casserole dish or roasting pan. In a jug, whisk together the stock, honey, apple cider vinegar and tomato paste. Pour over the onions, then place the lamb on top.
3. Cover tightly with a lid or foil and roast for 2.5-3 hours, basting every 45 minutes. Cooking time will vary depending on the size and cut of your lamb–allow closer to 3 hours for a smaller boneless piece, and up to 4 hours for a larger or bone-in shoulder. The lamb is ready when it is tender and easily pulls apart with a fork.
4. When the lamb is nearly cooked through and tender, increase the oven temperature to 220°C. Remove the cover and roast for a further 10-15 minutes, or until the edges are caramelised and golden.
5. Remove the lamb from the oven. Carefully pour the cooking liquid, onions and apricots into a saucepan. Simmer over medium heat for 5-10 minutes, or until slightly reduced and thickened. Season to taste. For a smoother sauce, strain if desired, though the softened onions and apricots add beautiful texture.
6. To serve, slice or pull apart the lamb and arrange on a platter. Spoon over the sauce and scatter with coriander, pistachios and pomegranate seeds. Serve with your favourite salads. 

Produce List:

• Lamb: Haydon’s Family Butcher 
• Fresh produce: Tony and Mark's 
• Bread: Village Baker/Bakers Delight