We share showstopper mains and sides fit for an unforgettable Easter feast

Crispy hake with apricot, coriander and chilli labneh 

Serves 4 • Total Time 30 Min [Plus Overnight Resting Time]  

Ingredients

FOR THE LABNEH  

1kg plain yoghurt 
1 tsp salt 
¼ cup apricot jam 
3 tbsp fresh coriander, chopped 
2 tbsp chilli sauce or oil  

FOR THE HAKE  

glug olive oil 
4 x 200g hake fillets, skin on 
salt and milled black pepper 
3 tbsp butter 
2 cloves garlic, sliced 
1 lemon, zested and juiced  

FOR SERVING  

1 punnet cherry tomatoes, blistered 
¼ cucumber, thinly sliced
fresh coriander 
chilli flakes 
2 tsp capers, fried (optional)  

Method

1. Line a fine sieve with cheesecloth and place over a large bowl. Be sure to leave enough cloth hanging over the sides of the sieve. 
2. In a separate bowl, mix yoghurt and salt. Pour into cheesecloth. 
3. Gather ends of cloth and tie tightly. Refrigerate overnight. 
4. Remove labneh from cloth and set aside. 
5. For the hake, heat oil in a large pan and season fish. 
6. Fry fish, skin side down, for 4-5 minutes until crispy. 
7. Flip fish, add butter and garlic and fry other side for another 3-4 minutes. 
8. As butter starts to brown, add zest and lemon juice. Baste fish with butter using a spoon. Set aside to rest. 
9. Swirl apricot jam, coriander and chilli sauce through labneh. 
10. Dollop labneh onto serving plates and top with blistered tomatoes. 
11. Add fish and garnish with cucumber, coriander, chilli flakes and capers, if using. 

 

Slow-cooked pulled beef brisket 

Serves 6-8 • Total Time 4 ½  Hr 

Ingredients

FOR THE BRISKET  

1kg beef brisket 
glug olive oil 
salt and milled black pepper 
1 tbsp cumin seeds 
2 tsp coriander seeds 
1 tsp pink peppercorns 
2 tbsp paprika 
2 tbsp dried oregano or mixed herbs 
2 tbsp Dijon mustard 
2 cans whole peeled tomatoes 
2 cups beef stock 
½ garlic bulb, peeled
handful fresh coriander 
handful fresh thyme 
2 tbsp butter 
1 onion, chopped  

FOR THE TZATZIKI  

1 cup plain yoghurt or sour cream 
¼ cucumber, grated
1 tsp ground cumin 
½ tsp garlic powder   

FOR SERVING  

pickled onions 
mini pitas   

Method

1. Drizzle brisket with oil and season generously. 
2. In a pestle and mortar, bash together cumin, coriander, peppercorns, paprika and herbs to form a chunky spice rub. 
3. Brush brisket with mustard to coat evenly. 
4. Coat brisket with spice rub and set aside to rest for at least one hour. 
5. Heat oil in a large pan and sear brisket skin side down for about 3-4 minutes each side or until golden. 
6. Preheat oven to 160°C. 
7. Put tomatoes, beef stock, garlic and herbs into a large casserole dish. 
8. Nestle brisket into liquid, cover with a lid or foil and roast for about 3 1/2–4 hours or until tender. 
9. Remove brisket from sauce and set aside to rest for 15 minutes. 
10. Melt butter in a pan and sauté onions until golden. 
11. Add brisket gravy to pan and simmer for 10 minutes or until reduced by a third. Cool slightly. 
12. Blitz sauce until smooth and season to taste. 
13. Shred brisket using two forks and toss with sauce. 
14. For tzatziki, combine all ingredients and season. 
15. Serve brisket with tzatziki, pickled onions and pita. 

 Chef’s Tip: Freeze leftover shredded brisket for a quick weeknight dinner when time is short.  

  

Chive and garlic smashed roasted potatoes 

Total Time 40 Minutes • Serves 4 

 

Ingredients

1kg baby potatoes 
4 cloves garlic, sliced 
handful fresh chives, chopped 
½ cup melted butter
¼ cup grated Parmesan (optional)   

Method

1. Place potatoes in a pot of salted water and bring to a boil. Parcook for about 10-12 minutes, drain, rinse and set aside. 
2. Preheat oven to 200°C. 
3. Place potatoes on a large greased baking tray. 
4. Press each potato with a fork to slightly ‘smash’ them. 
5. Season, drizzle with half the butter and sprinkle over chives and garlic. 
6. Roast for 10 minutes. Toss potatoes with remaining butter and r oast for 10 minutes more or until golden and crispy. 
7. Remove from oven and scatter with Parmesan, if using. 
8. Serve immediately.

  

Poached chicken salad with buttermilk dressing 

Serves 4 • Total Time 35 Min 

 

Ingredients

FOR THE CHICKEN  

1 can coconut milk
1 cup chicken stock 
1 lemongrass stalk, bruised 
2 red chilli
halved 3 cloves garlic, sliced 
1 tsp grated fresh ginger 
handful fresh coriander 
4 chicken breasts  

FOR THE DRESSING  

½ cup buttermilk or yoghurt
1 tsp chopped fresh mint 
1 tbsp chopped coriander 
1 tsp wholegrain mustard 
salt and milled black pepper   

FOR THE SALAD  

4 green apples, sliced 
3 celery stalks, shaved with a peeler 
1 Mediterranean cucumber, shaved with a peeler 
1 packet cos or butter lettuce, rinsed  

Method

1. Place coconut milk, stock, lemongrass, chilli, garlic, ginger and coriander into a large pot. Bring to a boil. 
2. Reduce heat to a gentle simmer and add chicken breasts. Cover with a lid. 
3. Poach for about 15-20 minutes or until completely cooked through. 
4. Remove chicken from poaching liquid and set aside to cool before shredding or slicing. Discard poaching liquid or freeze to use as a future chicken soup base. 
5. Whisk dressing ingredients together and season to taste 
6. Arrange apples, celery, cucumber and lettuce on a serving platter. 
7. Top with chicken and drizzle with dressing just before serving. 

Level Up: Make croutons by roasting ciabatta chunks drizzled with oil and scattered with garlic. Add to salad just before serving.  

Read here for more Easter Inspiration 

 

Mackerel, cheddar and pepper quiche 

Serves 4 • Total Time 45-50 Min 

Ingredients

1 packet shortcrust pastry, defrosted 
500g smoked mackerel, deboned and flaked 
1 red pepper, seeded and chopped 
1 yellow pepper, seeded and chopped 
1 clove garlic, chopped 
125ml sour cream 
3 eggs, whisked 
1 tbsp Dijon mustard 
1 tbsp chilli flakes 
3 tbsp chopped fresh chives 
1½ cups grated mature Cheddar
salt and milled black pepper   

FOR SERVING  

handful micro herbs 
cucumber ribbons 
glug olive oil  

Method

1. Preheat oven to 180°C 
2. Unroll pastry onto a lightly floured surface to about 3cm thick. 
3. Place pastry in a 30cm greased loose-bottomed tart tin and trim edges. Prick pastry with a fork. 
4. Blind bake for 10-12 minutes and remove from oven. Set aside to cool. 
5. Combine mackerel, peppers and garlic. 
6. Whisk sour cream, eggs, mustard, chilli flakes and chives until combined. Fold through half the grated cheese. 
7. Combine mackerel mixture with egg mixture and season. 
8. Place filling into tart tin, level the top and sprinkle with remaining cheese. 
9. Bake for 20-25 minutes or until pastry is cooked and filling is golden brown. 
10. Serve with fresh micro herbs, cucumber and a drizzle of oil

Chef’s Tip: Pop filling into greased and pastry-lined muffin tray to make bite-sized snacks.