Cooking Easter Lunch

Easter is a fabulous time to indulge, cook up a feast with your friends and family and enjoy the fresh air with long country walks. Whether you are looking to host a formal Easter Sunday dinner or you are cooking a vegetarian Easter lunch, we have put together two of our favourite recipes at Easter that feature our healthy rapeseed oil. 

As spring has truly sprung, it’s time to start enjoying British reared lamb. If you are looking for the best way of cooking lamb, we would advise slow roasting a leg of it, Provençal style. This dish is effortlessly impressive, which can be left in a low oven for several hours, allowing you to entertain. 

roast lamb using rapeseed oil

Easter slow roast leg of lamb

Serves: 4-6 people
Preparation: 15 minutes
Time: 4-5 hours

  • 1.8-2kg leg of lamb, on the bone, trimmed
  • 2 tablespoons of Brock & Morten rapeseed oil or garlic/lemon rapeseed oil
  • 1 tin of anchovies
  • A generous fistful of rosemary
  • 1 bulb garlic

1. Rub Brock & Morten rapeseed oil all over the lamb leg. Heat the largest frying pan you have until it is medium hot. Brown the outside of the lamb leg – be patient and careful: the shape of the leg means that it will need to be turned several times, and it will probably spit as you do so. You want a good golden colour all over the outside of the lamb.
2. Preheat the oven to 140°C. Cut the anchovies and garlic cloves in two.
3. Place the seared lamb leg in a large roasting dish and make small but deep incisions into the flesh all over the leg. Stuff these incisions with the anchovies, rosemary, and garlic cloves. Pour just enough water into the bottom of the pan to create a shallow pool across the whole baking pan.
4. Roast for 3-4 hours until the internal temperature registers 55°C.
5. Rest for half an hour, covered in foil, then carve and serve whilst still hot.

Are you or are your guest’s vegetarian? We have the perfect recipe for entertaining this Easter.

Feta and vegetable filo pie


Serves: 4
Preparation: 15 minutes
Time: 55 minutes

  • 1½ tbsp. Brock & Morten rapeseed oil
  • 6 sheets ready-rolled filo pastry
  • 500g frozen chopped spinach, defrosted
  • 200g carrots, peeled and grated
  • 28g fresh flat-leaf parsley, chopped
  • 1 tsp dried oregano
  • 50g pine nuts
  • 150g Greek feta, crumbled
  • 3 medium free-range eggs, lightly beaten
  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Brush a round, 20cm loose-based cake tin with a little rapeseed oil. Layer 3 sheets of filo in the base and up the sides of the tin, brushing each sheet with more rapeseed oil.
  2. Squeeze any excess water out of the defrosted spinach. Put the spinach in a large bowl and stir in the carrot, parsley, oregano, pine nuts and feta. Add the eggs and season, then mix well until combined. Spoon the spinach mixture into the tin and fold the overhanging pastry over the top of the mixture.
  3. Top with the remaining 3 sheets of filo, scrunching a little to fit the tin and brushing the top of each with a little rapeseed oil. Bake for 35-40 minutes, until golden and crisp, then cut into wedges to serve.

At Brock & Morten we would like to wish all of our customers a lovely, relaxing Easter weekend – don’t forget to tag us on Instagram if you cook or bake using our rapeseed oil! 

Lisa King