The Ultimate Easter Menu
Easter weekend is made for gathering around the table and cooking something special. But special doesn't have to mean complicated. The Original Black Garlic Paste, Powder and Black Lemon Powder are the simplest ways to add depth, richness and freshness to every dish on your Easter menu — from the show stopping main to the last-minute sides.
Here's our complete Easter menu, built around the ingredients we know and love.
Starter
Spring Salad with Black Lemon Dressing & Toasted Seeds
Fresh, vibrant and effortless. A light starter that sets the tone for the feast to come.
Ingredients — Serves 4
• Mixed spring leaves (rocket, watercress, baby spinach)
• Radishes, thinly sliced
• Cucumber, ribboned
• Toasted pumpkin and sunflower seeds
• 1 tbsp olive oil
• Juice of ½ lemon
• ½ tsp black lemon powder
• 1 tsp honey
• Pinch of sea salt
Method
• Whisk olive oil, lemon juice, black lemon powder, honey and salt into a dressing.
• Arrange leaves, radishes and cucumber on a serving plate.
• Scatter seeds over the top.
• Drizzle with dressing just before serving.
Why It Works
Black lemon powder adds a complex citrus depth that cuts through the freshness of the leaves — far more interesting than a standard lemon dressing.
Main Course
Slow-Roast Leg of Lamb with Black Garlic Marinade
The centrepiece of any Easter table. The Original Black Garlic Paste creates a rich, sweet-savoury crust that caramelises beautifully in the oven.
Ingredients — Serves 6
• 1 leg of lamb (approx. 2kg)
• 2 tbsp black garlic paste
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme
• Zest of 1 lemon
• Salt and black pepper
Method
• Mix black garlic paste, olive oil, herbs, lemon zest, salt and pepper into a marinade.
• Score the lamb and rub marinade deeply into the cuts and over the surface.
• Cover and refrigerate overnight (or at least 4 hours).
• Bring to room temperature 1 hour before cooking.
• Roast at 160°C for 3.5–4 hours until tender and falling from the bone.
• Rest for 20 minutes before carving.
Why It Works
Black garlic paste melts into the meat as it cooks, creating layer upon layer of deep, sweet umami flavour that makes this the most memorable roast lamb you'll ever serve.
Sides and Sauces
Black Garlic Roast Potatoes & Gravy
Golden, crispy potatoes with a deep savoury note — and a gravy that will have everyone asking for the recipe.
Roast Potatoes — Serves 6
• 1.5kg Maris Piper potatoes, peeled and halved
• 3 tbsp goose fat or olive oil
• 1 tsp black garlic powder
• Salt and pepper
Method
• Parboil potatoes for 8 minutes, drain and rough up the edges.
• Toss with fat, black garlic powder, salt and pepper.
• Roast at 200°C for 45–50 minutes, turning halfway, until golden and crisp.
Black Garlic Gravy
• Use the lamb resting juices as your base.
• Add 1 tsp black garlic paste, a splash of red wine and lamb or chicken stock.
• Simmer for 10 minutes, season and strain before serving.
Easter Brunch
Black Garlic Shakshuka with Spring Herbs
A showstopping Easter brunch dish that comes together in 20 minutes. Rich, spiced tomato sauce with eggs poached right in the pan.
Ingredients — Serves 4
• 6 eggs
• 1 x 400g tin chopped tomatoes
• 1 red pepper, diced
• 1 onion, finely sliced
• 1 tsp black garlic paste
• 1 tsp smoked paprika
• ½ tsp cumin
• Olive oil, salt and pepper
• Fresh parsley and feta to serve
• Warm flatbreads or sourdough
Method
• Soften onion and pepper in olive oil for 8 minutes.
• Add black garlic paste, paprika and cumin. Cook for 2 minutes.
• Pour in tomatoes, season and simmer for 10 minutes.
• Make 6 wells in the sauce and crack in the eggs.
• Cover and cook for 5–7 minutes until whites are set.
• Scatter with parsley and feta. Serve straight from the pan.
Why It Works
Black garlic paste adds a deep, rounded base note to the tomato sauce that makes it taste like it has been cooking for hours — in under 20 minutes.
