Stress-free Easter entertaining

Stress-free Easter entertaining

With her experience teaching courses at Bettys Cookery School, Lisa Bennison has a host of wisdom to share. Here are her top tips for serving the perfect Easter roast lunch.

• Remember that people have come to see you as much as be fed by you. So save kitchen time wherever you can: freeze gravy in advance and peel potatoes the day before
• If you already have some foil trays, use these instead of a large roasting tin. As they fit more easily onto oven shelves
• Rest meat when it comes out of the oven to retain the juices – a joint needs at least 45 minutes
• Fill a large roasting tin with hot water and place your pans of cooked vegetables and gravy in. This will keep everything warm and save precious hob space, while you’re making the finishing touches
• Make Yorkshire puddings first then pop them back into the oven just before serving
• Leave enough space in your beautiful Easter table setting for the carving board and dishes

Below is Lisa’s salsa verde recipe. It's a lovely light sauce to serve with lamb, game, or fish, and it's a delightful alternative to hot gravy.