8 Saturday 26 March 2016 The Daily Telegraph FOOD & DRINK

A family feast for Easter, without the fuss

You don’t have to Telegraph Wine choice cook roast lamb this TO SERVE WITH bank holiday THE FISH Cave de Buxy, Montagny weekend. Break Premier Cru Les Coères, France from tradition with Bin no 013334 fresh, simple Price £11.24 recipes that are perfect for feeding a crowd – whatever the size

he pages of The Social Kitchen, compiled by Dani Tucker in memory of her mother, T provide delicious inspiration for family TO SERVE WITH feasts and celebrations, whether THE CHICKEN it’s an informal get-together over Mt. Difficulty a spread of spring salads and a Bannockburn quick baked chicken, or an all-day Pinot Noir, gathering with a stunning roast as New Zealand a centrepiece and honey-soaked Bin no. 097255 cakes to finish. The recipes, most Price £19.49 importantly, are quick and simple, wine.telegraph.co.uk can be prepped ahead of time and can easily be scaled up if your Easter guest list is reaching capacity.

All proceeds from sales of The Social Kitchen go to Dermatrust (dermatrust.org. uk). To purchase the book go to thesocialkitchen. org

Eat, stay, love: recipes made to bring friends and families together The Daily Telegraph Saturday 26 March 2016 9

Whether it’s an informal get-together over a spread of spring salads and a baked chicken or an all-day gathering with stunning roast as a centrepiece, these recipes are quick, simple and easily scaled up

Chutney chicken 2 tbsp runny honey 2 tbsp sunflower oil Serves six 1 tbsp sunflower seeds 1 tbsp pumpkin seeds (or the The is all-important in seeds from your squash) this dish. Any onion chutney is 25g pecan nuts fine but our family favourite is 25g unsalted peanuts Mrs Ball’s onion chutney from 100g baby spinach How to make the ultimate… South Africa. 2 tbsp roasted salted giant corn Pulled pork sliders Small bunch of chives, Jamie Barber 250ml roughly snipped 250ml onion chutney 250ml brown For the dressing or this Brazilian take on 2 tbsp 65ml sunflower oil mini- the 2 tbsp 20ml Safari brown (or Fpulled pork is really worth 6 chicken thighs and 6 chicken other brown malt vinegar) the effort. It’s even better finished drumsticks, skin on and bone in 1 tbsp sugar on the barbecue, should the ½ tsp black pepper weather turn out nice: once Preheat the oven to ½ tsp garlic salt cooked, add more spice mix and 200C/400F/Gas 6. ¼ tsp table salt brown sugar, then barbecue Mix all the ingredients, except 4 tbsp until lightly caramelised around the chicken, together in a bowl 4 tbsp plain yogurt the edges. or jug. You can do this well ahead 2 tsp peanut butter if you like and keep the sauce Recipe mixture in the fridge until you Preheat the oven to need it. 200C/400G/Gas 6. Serves four keep well. Toss the chicken pieces in the Peel the squash and cut into Remove the rind sauce and then put them in a wedges. Place in a big bowl and For the pulled pork and trim off any baking dish. toss them with a tablespoon 1 tsp sea salt excess fat from the Cook the chicken in the hot of the honey and the oil, then 1 tsp dried oregano pork, then put it in a oven for one hour, basting every season. Tip onto a baking tray ½ tsp caster sugar roasting pan and 20 minutes. and bake for 45 minutes until soft 2 tbsp ground black rub in 2-3 Remove the chicken from the and slightly caramelised. Leave to pepper tablespoons of the oven and, using a metal spoon, cool slightly. 50g soft dark spice mix, making skim off as much fat from the Meanwhile, toast the seeds brown sugar sure it is evenly surface as you can. and nuts in a dry frying pan 1 tsp cayenne coated. Cover with Serve with a salad. for a couple of minutes. When pepper kitchen foil and they begin to colour, add the 1 tbsp sweet paprika roast for 7-8hr, until Crispy baked cod remaining honey and a good 2 tbsp smoked the pork is very pinch of salt. Let the nuts and paprika tender and you can Serves six seeds caramelise for 30 seconds, 1 tsp garlic powder pull it apart with a then take the pan off the heat 1¼ tbsp celery salt fork. This is such an easy way of and leave to cool. 2 tsp ground Remove and cooking fish. You can get this Mix all the dressing ingredients coriander leave it to cool a all ready in advance, then pop it together in a jug. Roughly 800g-1kg pork little. Pull the into the oven when you’re nearly 1 lemon Nutty butternut salad chop the seeds and nuts, shoulder pork into shreds ready to eat. 6 generous pieces of white fish leaving smaller ones whole. with a fork or fillet, such as cod or haddock Serves eight Spread the spinach on a serving For the sliders slice it thinly and 50g unsalted butter , for drizzling dish, top with the squash, then 12 freshly baked moisten the meat Small bunch of parsley, chopped The giant corn really makes this scatter the nuts, seeds and giant small bread rolls with the juices in 150g breadcrumbs (made from Preheat the oven to salad, giving crunch and texture. corn on top. Drizzle the dressing (ideally rolls) the pan. Any stale bread) 200C/400F/Gas 6. over the salad and scatter 3½ tbsp spicy chilli leftovers will freeze Melt the butter in a small 2 large butternut squash with chives. marinade or beautifully. saucepan, season with salt and Handful of flat-leaf To assemble the pepper and take the pan off the parsley, finely sliders, slice the heat. chopped rolls in half Mix the parsley and horizontally. Toast breadcrumbs in a bowl, then Preheat the oven the cut sides, if grate in the zest of the lemon. to 140C/275F/Gas 1. you like. Mix the Season well. Mix together all the pork with marinade Dip each piece of fish in the ingredients in a or relish and add a melted butter, place it on a bowl except the spoonful to each baking tray, then top it with pork, then transfer base. Sprinkle with lemony breadcrumbs. to a clean, sealable parsley and top Finely slice the lemon and jar. Any leftover with the place the slices around the spice mix will remaining halves. pieces of fish.  Drizzle with olive oil and Recipe from Carnival! by David Ponte, bake with fish for about 15 Lizzy Barber and Jamie Barber (Quadrille, minutes until golden brown £10), available from Telegraph Books and just cooked. (books.telegraph.co.uk) DAN JONES DAN