If you want to know the secret to the ultimate Easter lunch, ask a chef. Serve up these classic crowd pleasers from celebrity chef Kevin Dundon to family and friends for the perfect, no fuss, super impressive springtime feast.

Kevin Dundon

Chef, cookbook author and food entrepreneur, Kevin Dundon, is a regular on our TV screens. He has cooked for the Queen, President Bush and Bono, and served his time at top restaurants in Switzerland and Canada before he was head-hunted to take up the role of executive head chef of the Shelbourne hotel in Dublin.

Kevin is now the chef/proprietor of the destination Dunbrody Country House Hotel and Restaurant in Wexford where he also runs a cookery school.

Last month, the hotel reopened after restoration and refurbishment with a return to some of the splendid original features.

Visit dunbrodyhouse.com

Wexford Rack of Lamb with Asian Spices

When cooking this recipe for rack of lamb, score the skin with the tip of a sharp knife in a lattice fashion, being careful not to pierce the flesh, before rubbing in the marinade.

SERVES 4

INGREDIENTS:

◆ 1 rack of lamb, French trimmed (with 7 bones)

FOR THE MARINADE

◆ 2 tbsp hoisin sauce

◆ 2 tsp grated fresh root ginger

◆ 2 tsp crushed peppercorns

◆ 2 tsp crushed garlic

◆ 1 tsp sesame seeds

◆ 1 tsp five-spice powder

METHOD:

➊ Place all the marinade ingredients into a food processor and blitz until the mixture has a coarse consistency. Score the rack as described in the introduction and spread the mixture over it. Cover and marinate in the refrigerator for a least 1 hour before cooking, but preferably longer, if possible.

➋ Preheat the oven to 190ºC/375ºF/gas mark 5. Cover the exposed bones in foil to prevent them from charring during cooking.

➌ Place the lamb into a roasting pan and roast for 12–15 minutes for medium-rare. Set aside to rest for 10 minutes before serving. Serve with some Potato rösti and some rocket leaves.

Honey Glazed Carrots

This is my version of Vichy-style carrots. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so they can be made in advance. Just pop in a pan until warmed through.

INGREDIENTS:

◆ 450 g baby carrots, halved

◆ 25 g butter

◆ 2 tbsp honey

◆ 1 garlic clove

◆ 1 sprig rosemary

◆ 300 ml vegetable stock or water

◆ Salt and freshly ground black pepper

METHOD:

➊ Place the carrots in a single layer in a wide saucepan with the butter, honey, garlic clove, rosemary and enough stock or water to just cover the carrots. Season to taste.

➋ Cover with a cartouche or a lid and bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid hasevaporated, shaking the pan occasionally to prevent sticking.

➌ Remove from the heat and set aside to keep warm until needed. Alternatively, set aside to cool and keep refrigerated for 2 days in a tight container

Glazed Asparagus Hollandaise

INGREDIENTS:

◆ 2 egg yolks

◆ 4 tbsp white wine or lemon juice

◆ 150g clarified butter (melted)

◆ 12 fresh asparagus

◆ 100ml vegetable stock

◆ 25g cold butter, diced

◆ Salt & pepper to season

METHOD:

➊ Prepare the hollandaise sauce. Heat a large saucepan with some water and keep it on a very gentle simmer.

➋ In a bowl, whisk the egg yolks with the white wine or lemon juice. Place the bowl over the simmering water and continuously whisk at all times until the egg yolks become light and creamy in both colour and consistency.

➌ Then, whilst continuing to whisk at all times, remove the bowl from the simmering water and very slowly pour in the clarified butter. Keep aside covered in cling film.

➍ In the meantime, over medium heat, in a large sauté pan, add the water or vegetable stock, and cold butter. Add the asparagus, bring to the simmer and cover with a paper made cartouche or a lid. Simmer for 5 minutes until just softened. Remove from the heat and serve immediately with some hollandaise sauce.

Easter Tiramisu

SERVE 6-8

INGREDIENTS:

◆ 150g strong espresso, cooled

◆ 150g caster sugar

◆ 4 tbsp Amaretto liqueur

◆ 4 tbsp marsala or sherry wine

◆ 3 eggs, separated

◆ 500g mascarpone cheese

◆ 400ml cream, lightly whipped

◆ Unsweetened cocoa powder, to dust

◆ 25 sponge lady finger biscuits

◆ A few chocolate Easter eggs to decorate

METHOD:

➊ Place the cold coffee in a bowl, add 2 tablespoons of the Amaretto and leave to cool aside until needed.

➋ In a separate bowl beat together the egg yolks and sugar until thick and pale. Add the mascarpone and beat until well combined. Next, gently fold in the whipped cream.

➌ In a separate bowl, beat the egg whites until so peaks form. Again, fold gently into the cream mixture. Add the remaining 2 tbsp Amaretto liqueur.

➍ Dip each biscuit into the coffee mixture for about two seconds on each side and shake o‑ any excess.

➎ Place a layer of the dipped biscuits into the bottom of a trifle bowl.

➏ Spread some of the cream mixture over the biscuits and dust with some cocoa powder.

➐ Repeat the process again, using up the biscuits, cream and cocoa powder layer until reaching to the top of the bowl.

➑ Smooth the surface and give a final dust to the top with the cocoa powder. Refrigerate for two hours minimum or overnight until firm.

➒ Store in the fridge covered and serve within one day.

Rhubarb Panna Cotta

SERVES 6

INGREDIENTS:

◆ 400g rhubarb

◆ 50g caster sugar

◆ ½ orange, juiced

◆ 2 tbsp Cointreau or orange liqueur

PANNA COTTA

◆ 400ml cream

◆ 100g caster sugar

◆ 2 leaves of gelatine soaked in water for 5min

◆ 1 Vanilla Pod, split lengthways, seeds retained

FRUIT BASE:

➊ Place the rhubarb and sugar into a small saucepan over a medium heat, and squeeze over the juice of half an orange. Cook for 4 – 5 minutes until the sugar has dissolved, then tilting the pan on its side, add the liqueur and set it alight. When the flame has been extinguished, remove the pan from the heat and divide the rhubarb mixture between six fancy stemmed glasses (i.e. martini glasses or champagne flutes). Set aside and allow to cool.

FOR THE PANNACOTTA:

➊ Pour the cream into a pan and add the sugar and vanilla, slowly bring the cream to the boil. Soak the leaves of gelatine in cold water ensuring that they are fully immersed.

➋ Strain the gelatine with a fi ne sieve to remove any excess moisture. Take the cream off the heat and whisk in the softened gelatine. Whisk continuously to make sure that the gelatine has broken down fully and incorporated into the mixture. Allow the mixture to chill slightly before pouring it over the fruit. Divide the mixture between the glasses (no need to fill them up fully as the mixture can be quite heavy), when pouring over the fruit, pour the unset Panna Cotta over the back of a teaspoon to ensure the rhubarb compote is not disturbed in the glass.

➌ Transfer to the fridge to set for 5-6 hours or overnight.