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Revamp Your Easter Feast: A Culinary Adventure

As the season of renewal and joy approaches, our Easter Blog is here to inspire and guide you through a treasure trove of delectable food recipes. In this blog, we unveil the secrets behind some of our signature Easter creations, which you can recreate in the comfort of your own home. Let the Easter fun begin!

Fish and Chips

Image of Traditonal Fish & Chips

Dive into the cherished traditions of Good Friday with the classic Fish and Chips. Our head chef shares expert tips to elevate this beloved dish. Whether you’re a seasoned cook or a kitchen novice, get ready to create a memorable Easter feast that will delight your taste buds.


  • 50g plain flour
  • 2 eggs, beaten
  • 210g fresh breadcrumbs
  • 1 tsp chilli flakes
  • 4 skinless fish fillets, cut into 4cm-wide strips
  • Sunflower oil


  • 1kg potato, cut into 1cm-thick chips
  • 3 rosemary leaves
  • 60ml olive oil
  • 2 garlic cloves, thinly sliced


  1. Preheat the oven to 200°C. For chips, par-boil the potatoes in a saucepan of boiling salted water for 3-4 minutes. Drain, then set aside to cool and dry.
  2. Place chips on a baking tray and toss with rosemary, oil and a pinch of salt. Bake for 20 minutes, then remove the tray from the oven and add garlic, stirring to combine. Bake for a further 15-20 minutes until crisp and golden.
  3. Place flour, egg and breadcrumbs in 3 separate bowls. Season the crumbs with the chilli flakes, salt and pepper. Dust fish in flour, then dip in the egg, shaking off any excess, and finally coat with the breadcrumbs.
  4. Heat oil in a large, deep frypan over medium heat. In batches, add the fish and cook for 2-3 minutes each side until just cooked and golden. Remove and drain.
  5. Serve fish with the chips, mushy peas, extra lemon wedges.

Roast Leg of Lamb

Image of Piece of Roasted Leg of Lamb

Indulge in the deliciousness of a succulent roasted lamb dish that will leave everyone wanting more. This recipe promises to be the star of your Easter dinner table with its mouth-watering aroma and perfectly balanced flavours. Get ready to savour every bite and make this Easter a truly special occasion.


  • 2 kg leg of lamb
  • 1 bulb of garlic
  • ½ a bunch of fresh rosemary
  • 1.5 kg potatoes
  • 1 lemon
  • Olive oil

Mint Sauce

  • 1 bunch of fresh mint
  • 1 teaspoon sugar
  • 3 tablespoons wine vinegar


  1. Take the lamb out of the refrigerator an hour before cooking to reach room temperature. Preheat the oven to 200ºC/400ºF/gas 6 and position a roasting dish on the bottom for the potatoes.
  2. Separate the garlic bulb into cloves, peeling three while leaving the others whole. Roughly chop half of the rosemary leaves and peel and halve the potatoes.
  3. In a bowl, crush the peeled garlic, add chopped rosemary, finely grate lemon zest, and drizzle in oil. Mix well. Season the lamb with sea salt and black pepper, then rub it with the marinade. Place it on the oven bars above the tray.
  4. Parboil the potatoes in salted water for 10 minutes, drain, and let them steam dry. Gently toss the potatoes in a colander to roughen the edges, then return them to the pan.
  5. Add the remaining rosemary and whole garlic cloves to the potatoes, season with salt and pepper, and drizzle with oil. Transfer the potatoes to the hot tray under the lamb to capture the juices.
  6. Cook the lamb for 1 hour 15 minutes for a pink center or 1 hour 30 minutes for a more well-done result.
  7. Meanwhile, prepare the mint sauce by finely chopping mint leaves and placing them in a bowl. Mix in sugar, a pinch of salt, 1 tablespoon of hot water, and vinegar.
  8. Once the lamb is cooked to your liking, remove it from the oven and let it rest for about 15 minutes. Carve and serve with roast potatoes, mint sauce, vegetables of choice.
  9. For the mint sauce, finely chop mint leaves and mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and vinegar.

Easter Egg Cheesecake

Image of Easter Egg of Cheesecake

A no-bake dessert perfect for Easter. It features a chocolate egg shell filled with creamy cheesecake and a biscuit base. Use leftover chocolate to make this delightful treat.


  • 1 hollow chocolate Easter egg
  • 75g digestive biscuits
  • 25g butter, melted
  • 75g mascarpone
  • 100g soft cheese
  • 2 tbsp icing sugar
  • 2 tbsp cocoa powder
  • 100g double cream


  1. Begin by delicately splitting the Easter egg along the seam, using a knife dipped in hot water to avoid breaking the chocolate egg.
  2. Place digestive biscuits in a bowl or food bag and crush them into crumbs with the end of a rolling pin. Mix in the melted butter until it resembles damp sand. Spoon this mixture into the Easter egg halves, gently packing it down with the back of a spoon. Refrigerate until ready to use.
  3. Combine mascarpone, soft cheese, icing sugar, and cocoa in a medium bowl using a wooden spoon until smooth. In a separate bowl, use an electric whisk to beat the double cream until soft. Carefully fold the whipped cream into the mascarpone mixture, then spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Level the surfaces with a palette knife or spatula, then refrigerate for at least 2 hours or overnight until firm. If there’s extra filling, consider spooning it into glasses over extra digestive crumbs for an additional treat.
  4. Decorate the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, or melted chocolate before serving.

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