Recipes

If you think getting leaner means cutting out dessert entirely, it might be time to rethink everything you’ve been told about “healthy eating.”

There’s something about shellfish that instantly transports you somewhere warmer. Maybe it’s the simplicity, the way everything is designed to be shared, or the fact that every dish seems to demand a glass of something cold and a loaf of crusty bread on the side.

The magic comes from the simplicity. As it cooks, the potatoes absorb the cream, creating a silky texture, while the top turns lightly golden and slightly crisp.

If you’ve been anywhere near a supermarket this week, you’ll have noticed the same thing—cracking deals on leg of lamb everywhere you look. Easter has a way of bringing lamb front and centre, and retailers know it. From half-price offers to multi-buy deals, it’s one of the best times of year to pick one up.

Over the weekend, as I was rustling up my usual Sunday lunch, it struck me that the shift in seasons called for something a little lighter. As much as I love a classic winter roast—beef, crispy roast potatoes, and all the trimmings—this felt like the perfect moment to try something new.

Maybe it’s the thick layer of icing. Maybe it’s the unapologetic handful of rainbow sprinkles. Or maybe it’s the fact that one bite can take you straight back to a plastic tray, a wobbly custard, and the best part of the school day.

Recently I watched James Martin cook a leg of lamb on a bed of hay, scattered with rosemary, olive oil and a little salt and pepper. The idea seemed almost theatrical at first — hay in the oven? — but the more I thought about it, the more curious I became.

Just when you think TikTok has exhausted every possible food mash-up, along comes something that sounds slightly ridiculous but turns out to be surprisingly brilliant.

A generous centrepiece designed for long, relaxed Easter lunches, this Greek-style butterflied leg of lamb is marinated overnight with olive oil, lemon – then cooked on the barbecue or oven until until blushing and tender.

If there’s one thing I’ve genuinely learned since being on a bit of a health and fitness kick, it’s that protein-rich foods actually work – when they come from real food.