I'm thinking: English asparagus, Jersey Royal potatoes, sea trout, watercress, purple sprouting broccoli and as always some great Cumbrian lamb

Question:

If chef was putting on an Easter spread what would he choose for a family of six?

Gemma Redding, Sedbergh

Justin says..

When it comes to Easter, I always have a look at what food is in season in spring – I’m thinking English asparagus, Jersey Royal potatoes, sea trout, watercress, purple sprouting broccoli and as always some great Cumbrian lamb. For a simple starter, pan fry six, 80g portions of sea trout, it’s best to use a good quality non-stick saucepan, remove from the pan when almost cooked. Add a few halves of cooked Jersey Royal potato and some peeled and cooked asparagus spears, add a few knob of butter and a good squeeze of lemon juice. Place the trout back in and pop in the oven for 5 minutes to finish cooking the fish. Serve with some watercress leaves. For main course, a simple roasted leg of good local lamb, steamed purple sprouting broccoli and a green salad. For dessert, make a bread and butter pudding, but replace the bread with some buttered hot cross buns, serve warm with lots of custard and some vanilla ice cream.