Easter Recipes on LMFM- Smoked Salmon Pate, Cucumber Pickle & Wholemeal Scones & Roast Leg of Lamb

Listen some nice ideas for Easter Sunday Lunch on LMFM here and see recipes below.

Happy Easter to all from Tara x


Smoked Salmon Pate

Serves 6


150 grms Smoked Salmon

80 grms Cream Cheese (light if possible)

80 grms Crème Fraiche

A small handful of Chives, chopped

Juice of 1 lemon

Salt & Pepper


  1. Place the smoked salmon in a food processor
  2. Whizz up for a few seconds and add in the crème fraiche and mascarpone
  3. Place in a bowl and mix in lemon juice
  4. Taste and check for seasoning

I like to serve this in little individual bowls at the table with a small salad to garnish.

Cucumber Pickle

450g cucumber, thinly sliced unpeeled

1 small onion, thinly sliced

150g sugar

1 tbsp salt

110ml cider vinegar, or white wine vinegar

Mix the cucumber and onion in a large bowl. 2. Add the sugar, salt and vinegar, and mix well

to combine. Leave for one hour to enable the flavours to develop.

Wholemeal Scones


125g/4oz Coarse Wholemeal Flour and 125g/4oz Self Raising Flour

150ml/¼ pint milk (approx)

Pinch Salt

25g/1oz Caster Sugar

25g/1oz Margarine


  1. Sieve flour and salt into a bowl, stir in sugar, if used.
  2. Rub in margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1” in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured pre-heated baking sheet/tray, glaze if liked with beaten egg or


  1. Bake in a pre-heated oven 425°F/220°C/Gas 8 for 10 mins approx.
  2. Cool on a wire tray.

Roast Leg of Lamb

Roast Leg of Lamb

Serves 8-10


1 leg of lamb

3 Cloves Garlic, sliced

A couple of rosemary sprigs

1 carrot cut into chunks, no need to peel

1 onion quartered, no need to peel

1 stick of celery cut into chunks

A few drops of soy sauce

A few drops of Worcestershire sauce

Rapeseed oil

Salt & pepper

For the gravy:

A knob of butter

1 small onion, finely diced

A teaspoon of tomato puree

A tablespoon of flour

250 mls lamb stock

A dash of red wine


  1. Preheat the oven to 180˚C
  2. Placing the lamb on a board, use the sharp tip of a small knife to make

incisions about ½ a cm deep all around the lamb. Brush with a little rapeseed


  1. Poke the garlic and the rosemary into the holes.
  2. Season the lamb generously.
  3. Place the carrot, onion and celery into a roasting dish and add a little soy

sauce, Worcestershire sauce and a cup of water. Place the lamb on top and

place in the oven for 2 hours.

  1. For the gravy, make the roux by melting the butter in a saucepan and adding

the flour. Cook for about 5 minutes, then add the tomato puree and stir for

about 30 seconds

  1. Add the wine and allow to bubble up until almost evaporated
  2. Add the lamb stock and reduce to a simmer for at least 30mins, stirring every

now and then

  1. When the meat is done, remove the lamb to a warmed dish to rest (for at least

10 mins) and pour the juices from the roasting dish into the gravy.

  1. The gravy should now be rich and flavourful. Pour through a sieve for a

smoother finish (optional)

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