Showstopper Easter mains

Even though Easter may be a little different again this year, you can still make this Easter special with these delicious main courses!

Spring Lamb with Buttery Cabbage & Cauliflower Cheese

Impress your household with this delicious Easter roast, it is packed with flavour and of course low carb!

Cook time 1 hr 30 minutes
Serves 6

1kg Lamb Leg
6 Garlic Cloves
6 tbsp Rosemary
Juice of 1 Lemon
2 tbsp Olive Oil
Salt & Pepper, to taste
1 Medium Cauliflower
250ml Single Cream
100g Cheddar Cheese
½ tbsp Mustard Powder
1 Medium Cabbage
3 tbsp Butter

Preparation method

  1. Allow the lamb to sit at room temperature for 1 hour prior to cooking.
  2. Preheat oven to 200°C/180°C fan, then prepare the garlic by peeling 2 cloves. Crush the 2 cloves of garlic and add to a bowl with the rosemary, lemon juice and oil.
  3. Peel the remaining garlic cloves, then use a knife and make small slits in the lamb’s surface. Slot the individual garlic cloves into the slits you have made, then pour the marinade over the lamb, using your hands to rub it in. Season the lamb with salt and pepper.
  4. Place the lamb in a roasting tray and cover with foil. Cook for 1 hour, then remove the foil and cook for a further 15-30 minutes, depending on how rare/cooked you like your lamb.
  5. Whilst the lamb is in the oven prepare the cauliflower cheese and cabbage.
  6. Begin by boiling the cauliflower until tender and heat the cream in a pan over a low heat.
  7. Add the cheddar and stir until melted, then season with salt and stir in the mustard powder.
  8. Drain the cauliflower, then add to a casserole dish. Pour over the cheese sauce, then place in the oven for 20-25 minutes.
  9. Remove the lamb from the oven and leave to sit for 10 minutes before carving.
  10. In the meantime, place the chopped cabbage into a large saucepan of salted boiling water. Bring the cabbage to the boil, then reduce to a medium heat and cook until tender.
  11. Drain the cabbage over the sink and place 2 tbsp. of the butter in the pan the cabbage was in. Place the cabbage back into the pan and season with salt and pepper. Toss well, ensuring it is well covered in butter.
  12. Transfer the cabbage to a serving dish and top with the remaining butter. Remove the cauliflower cheese from the oven and serve with the lamb and cabbage.

Nutritional values per serving

Calories 704 kcal|Carbohydrates 11g|Total Fat 48g|Protein 57g|

Sunday Roast Chicken, Cauliflower Cheese & Vegetables

Don’t fancy the classic lamb roast this Easter? Why not try this full chicken roast with some tasty low carb sides instead.

Cook time 1 hour 30 minutes
Serves 3


For the chicken & gravy:
1 Medium Chicken (1kg)
1 Whole Lemon
3 Sprigs of Thyme
2 tbsp Olive Oil
Salt & Pepper, to taste 

For the cauliflower cheese:
1 Large Cauliflower
3 tsp Butter
3 tbsp Crème Fraiche
45g Cheddar Cheese 

For the vegetables:
1 Medium Onion
2 Medium Carrots
1 Medium Broccoli
1 Garlic Clove
Salt & Pepper, to taste
1 tbsp Olive Oil
220g Green Beans

Preparation Method

  1. Stand the chicken at room temperature for 30 minutes and preheat oven to 200°C/180°C fan (390°F/350°F fan).
  2. Prepare the vegetables by cutting the onion into quarters, slicing the carrots into batons, and cutting the broccoli and cauliflower into florets.
  3. Place the onion, carrots and garlic clove into a bowl. Season with salt, pepper and 1 tbsp of oil, then transfer into a large roasting tray with the chicken on top.
  4. Use a knife to pierce the lemon and slide it inside the cavity of the chicken with sprigs of thyme. Dress the chicken in 2 tbsp of oil and season with salt and pepper.
  5. Cover the chicken in foil, then place in the oven for 1 hour 20 minutes. After 50 minutes remove the foil from the chicken.
  6. When cooked transfer the chicken to a chopping board and cover with foil. Leave to sit for 10-15 minutes. Reduce the oven to 50°C and place the vegetables in a bowl back in the oven to keep warm.
  7. Whilst the chicken is sitting make the cauliflower cheese and cook the remaining vegetables.
  8. For the cauliflower cheese, steam to the florets for five minutes until tender but firm. Melt the butter in a pan over a gentle heat, add the cauliflower, crème fraiche and cheddar cheese. Stir until a rich texture is formed.
  9. For the broccoli and green beans, boil water in a pan. Add the broccoli first and after about a minute the green beans, leave to cook for 3-5 minutes.
  10. Carve the chicken and plate up one serving of chicken alongside the vegetables and cauliflower cheese.

Nutritional values per serving

Calories 809 kcal|Carbohydrates 24g|Total Fat 53g|Protein 58g|

Low Carb Chicken & Veg Pie

Who doesn’t love a pie on those special occasions? This low carb chicken & veg pie ticks all the boxes!

Cook time 45 minutes
Serves 4

1 Medium Onion
3 Garlic Cloves
2 Sticks of Celery
1 Medium Carrot
200g Asparagus
600g Chicken Meat
1 tbsp Butter
100g Kale
100ml Single Cream
1 Chicken Stock Cube
150ml Boiling Water
60g Cheddar Cheese
1 tbsp Dijon Mustard
150g Mozzarella Cheese
3 tbsp Soft Cheese
80g Ground Almonds
1 Medium Egg
Salt & Pepper, to taste

Preparation method

  1. Preheat oven to 180°C/160°C fan (350°F/330°F fan). Prepare the ingredients by dicing the onion, crushing the garlic, slicing the celery, carrots and asparagus into chunks and dicing the chicken.
  2. For the pie filling, heat the butter in a pan over a medium heat.
  3. Add the onion, garlic, celery and carrots. Cook until tender, then add the chicken, asparagus and kale and cook for around 10 minutes.
  4. Pour in the cream and the stock cube made up with 150ml water. Bring to the boil, then reduce the heat to low and allow it to simmer for 10 minutes before adding the cheddar cheese and Dijon mustard and mixing the pie filling together.
  5. For the pie crust combine the mozzarella and soft cheese and microwave for a few minutes, stirring halfway through. Add in the ground almonds, egg and season with salt and pepper and mix thoroughly.
  6. Pop back in the microwave for a little longer if necessary, until a soft consistency which holds it shape is formed. Roll and spread the dough onto greaseproof paper to form a thin dough which will fit over your pie.
  7. Pour the pie filling into a pie dish and top with the dough. Bake for 20-25 minutes until golden.

Nutritional values per serving

Calories 756 kcal|Carbohydrates 11g|Total Fat 51g|Protein 64g|

Celeriac & Vegetable Cheesy Gratin (v)

For vegetarians, why not try this deliciously filling and rich cheesy gratin. It makes for the best leftovers too – if you manage to save some!

Cook time 25mins
Serves 2

1 Medium Celeriac
1 tbsp Olive Oil
1 Medium Courgette
4 Medium Tomatoes
150ml Double Cream
50g Cheddar Cheese
Salt & Pepper, to taste 

Preparation method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan).
  2. Peel and thinly slice the celeriac. Place the celeriac into a large bowl and toss with 1 tbsp olive oil.
  3. Place the celeriac on a baking tray and place in the oven to bake for 10 minutes. While the celeriac is cooking, slice the courgette and tomatoes into thin rounds and grate the cheddar cheese.
  4. When the celeriac is cooked, layer the celeriac slices, courgette and tomatoes round in an ovenproof dish until used up.
  5. Mix together the double cream and half of the grated cheese, season with salt and pepper. Pour over the sliced vegetables.
  6. Bake for 15 minutes, then add the remaining grated cheese and cook for a further 5-10 minutes until the cheese has melted.

Nutritional values per serving
Calories 610 kcal|Carbohydrates 17g|Total Fat 54g|Protein 14g|

Tabbouleh (v)

Looking for something a bit lighter and full of colours & spring flavours? Look no further, this recipe is for you!

Cook time 10 minutes
Serves 4 

2 Medium Cauliflowers
4 tbsp Olive Oil
50g Pistachio Nuts
2 Handfuls of Fresh Mint
2 Handfuls of Fresh Parsley
4 Spring Onions
2 Medium Tomatoes
Juice of 2 Lemons
Salt & Pepper, to taste
120g Pomegranate Seeds
1 tsp Sumac
60g Pine Nuts
100g Flaked Almonds

Preparation Method

  1. Begin by grating the cauliflowers finely, then heat 1 tbsp of olive oil in a medium frying pan.
  2. Cook the cauliflower rice until tender, then transfer into a large bowl.
  3. Using the same pan, heat 1 tbsp of oil then add the pistachio nuts to toast them lightly.
  4. Remove the pistachio nuts from the pan and finely dice them. Add the nuts to the bowl with the cauliflower rice.
  5. Finely dice the mint, parsley, spring onions and tomatoes, then add them to the bowl with the cauliflower rice.
  6. Pour the lemon juice over the mixture and drizzle with the remaining oil.
  7. Season the mixture with salt and pepper, then toss until well combined.
  8. Add the pomegranate seeds to the mixture and stir through with the sumac, pine nuts and flaked almonds.

Nutritional Information per serving

Calories 446 kcal |Carbohydrates 18g |Total Fat 34g |Protein 17g


What are you making for your Easter dinner this year?