Easter lunch with a twist: Harissa lamb with pistachio & rose lemon drizzle

In need of some fresh inspiration for Easter lunch this year? Dazzle friends and family and give your classic lamb serving a twist with this melt-in-your-mouth Moroccan tagine, followed by a delicious pistachio lemon drizzle cake with rose cream - the perfect menu for an alternative Easter lunch that just begs to be enjoyed outdoors.

Harissa lamb & chickpea tagine

Serves: 4


1 tbsp oil
610g pack essential Waitrose British Lamb 24 Meatballs
1 onion, chopped
1 tbsp harissa paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
100g dried apricots, roughly chopped
½ x 28g pack coriander, chopped


Heat the oil in a large frying pan and fry the meatballs and onion for 5 minutes. Drain off any excess oil.

Add the harissa. Cook for 30 seconds. Stir in the tomatoes, chickpeas, apricots and 100ml water. Cover and simmer for 10 minutes until cooked throughout with no pink meat.

Scatter over the coriander, and serve with couscous.

Pistachio, lemon & rose drizzle cake with rose cream

Serves: 8


175g butter, softened
175g caster sugar
Zest and juice of 2 lemons
3 large Waitrose British Blacktail Free Range Eggs
200g self-raising flour
2 tsp Cooks’ Ingredients Rose Petals, plus extra to garnish
50g pistachio nuts, chopped, plus extra to garnish

Juice and zest of 1 lemon
2 tbsp caster sugar
1 tsp Cooks’ Ingredients Rose Petals
½ tsp rose water

500ml tub crème fraîche
3 tbsp clear honey
1 tsp rose water


Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin.

Cream the butter, sugar and lemon zest until pale and fluffy. Whisk in the eggs, one at a time.

Mix together the flour and rose petals. Reserve 1 tbsp chopped pistachios and add the rest to the flour, then stir into the creamed mixture. Add the lemon juice and gently mix to combine.

Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean.

While the cake is baking, make the drizzle. Heat the lemon juice, sugar, rose petals, rose water and remaining pistachios until the sugar has dissolved, then allow to cool slightly.

Prick the hot cake with a skewer and pour the lemon drizzle over. Allow the cake to cool in the tin before removing. Garnish with
the remaining lemon zest, extra chopped pistachios and a scattering of rose petals.

Whisk the crème fraîche with the honey and rose water until thickened, and serve with the cake.

Find more Easter recipes at Waitrose.com

[Image Credits: Waitrose]

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Minè Miralay

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