Easter bonanza

Step forward the first key seasonal event of the year for operators, yes it’s Easter and that means one thing…

Four days of bumper sales, that’s what Easter means and different people will want to celebrate in different ways. So you need to suss out who your customers are going to be and tailor your offer to what they’re looking for, depending on the type of venue you operate. Is your target audience for the long holiday weekend the younger generation and groups of friends off work and wanting to party with after-work drinks and bottomless brunches, early risers and travellers seeking breakfasts, couples after leisurely lunches, or families looking for a traditional classic roast on Easter Sunday?

LOOK AHEAD

The key is to start planning now, after all, the early chick catches the worm. Decide on your focus for the weekend and start advertising it in-venue and across your social media. Restrictions on hospitality meant last year was a bit of a wash-out, so take advantage of customers wanting to eat and drink out as the longer days beckon and the weather warms up. Entice them in with offers and events and decide on ways you can upsell, such as an early bird booking discount, set menus, food and drink packages or extending the Sunday roast into Monday.

Creamy egg martini

Dip the rims of 2 martini glasses in melted chocolate and leave to set. Whisk 2 tbsp condensed milk with 2 drops of yellow food colouring and divide between the glasses. Fill a cocktail shaker with ice and add 100ml white chocolate liqueur and 75ml vanilla vodka, shake well, then divide between the glasses. Serve as it is or decorate with half a Cadbury Creme Egg on a cocktail stick for a finishing touch.

FAMILY FUN

Help families keep little ones entertained and set up an Easter egg hunt. Not only will you draw customers in but they’ll stay longer knowing the kids are occupied, which means more sales for you. If you can’t do a hunt, can you put out craft activities? And take Josh Williams’ advice (see page 9) and give your kids’ menus serious thought.

PERFECT FILLER

We talk about afternoon tea on pages 12-14 for Mother’s Day but there’s no reason why you can’t serve Easter-themed versions. This special treat is a great filler for that in-between time of day and helps keep your venue buzzing all day long – and your tills ringing. Think open sandwiches and lighter bakes, fruity tarts and mini hot cross buns. Cater for children too with mini egg-shaped pizzas, mini egg rolls, chick and bunny-shaped biscuits and cupcakes topped with mini chocolate eggs or baked inside for a chocolatey surprise. Team with a milkshake or hot chocolate decorated with cream, marshmallows and mini chocolate beans or eggs.

Or try this cool idea: whip 250ml double cream until soft peaks form. Put 180g Cadbury Mini Eggs and 400ml milk in a blender and blend until the Mini Eggs are finely chopped. Add 6 big scoops of vanilla ice cream and blend until you get a thick, creamy milkshake consistency. Pour into glasses and top with the cream, a dusting of chocolate powder, Mini Eggs and a straw.

ON A THEME

Whatever kind of venue you have, you can draw in the crowds. Seasonal drinks and bakes are always a winner for your bottom line and Easter provides enough inspiration for creativity with your menus – think hot cross bun lattes and salted caramel white hot chocolate (below), simnel cake, blood orange sticky iced buns, Creme Egg brownies and an Easter traybake extravaganza.

One-pan lamb

»PREP: 30 MINS »COOK: 2 HRS

INGREDIENTS: 1 leg of lamb, about 2kg 2 garlic bulbs 15 sprigs rosemary 15 sprigs thyme 1.7kg medium-size potatoes (Maris Piper work well), unpeeled 14 bay leaves 4 tbsp olive oil juice of 1 lemon

METHOD

1 Make at least 30 small, deep incisions all over the lamb. Halve the garlic bulbs so at the top, cloves fall away and at the bottom they remain attached. Peel and slice tops, keeping other halves for later, and push slices into each slit in the lamb.

2 Pull off small sprigs of rosemary and thyme, keeping stalks on, and poke into the slits. This can be done a day ahead, then cover the lamb and chill. Remove from fridge 1 hour before roasting.

3 Heat oven to 190˚C fan, gas 7.

4 Cut each potato widthways at 3mm intervals – do not slice all the way through. Slot a bay leaf into the middle slit of each potato. Tip the potatoes into a large roasting tin with the halved garlic bulbs and the remaining rosemary and thyme. Drizzle with half the oil and season, toss to coat, then turn the potatoes so they’re all cut-side up. Nestle lamb in middle of tin, pushing potatoes to the outside, then rub lamb with remaining oil and lemon juice and season generously.

5 Roast for 1 hour 30 minutes, basting potatoes and shaking tin occasionally, until lamb is dark brown and potatoes are crisp and golden. The lamb will be pink in the middle but cooked. For rare, cook for 10 minutes less and for well done, 15 minutes more. Remove lamb from tin and leave to rest for 15 minutes, putting potatoes back in the oven if necessary, then serve.

Easy no-knead hot cross buns

»PREP: 35 MINS, PLUS OVERNIGHT PROVING »COOK: 25 MINS

INGREDIENTS: 525g plain flour, plus 3 tbsp for the cross and extra for shaping 75g soft light brown sugar 2 tsp mixed spice 7g fast-action dried yeast 150g unsalted butter, melted and cooled 200ml whole milk, plus 3 tbsp 4 large eggs 150g raisins 25g mixed peel

METHOD

1 The day before you want to serve, mix the flour, sugar, mixed spice, 1 tsp salt and yeast in a large bowl until evenly combined.

2 In a large jug, mix the butter, milk and 3 of the eggs. Make a well in the flour and pour in the milk mixture. Use your hands to mix into a rough dough, making sure there are no dry pockets of flour. Cover and set aside for 1 hour.

3 Use a wet hand to scoop up the dough from the side, lifting and folding it over to opposite side. Do this from 4 sides of the bowl. Cover and rest for another hour, then repeat. Chill overnight or for up to 24 hours.

4 Scoop dough on to a lightly floured work surface. Press flat and scatter over fruit and mixed peel, gently pressing into the dough. Fold over dough to secure fruit in place and then gently work dough for a minute or two until fruit is evenly distributed. Divide dough equally into 12 portions and form into balls. Place on a baking-paper-lined baking tray, 3cm apart, and lightly cover with clingfilm. Set aside for 1-2 hours or until balls of dough have almost doubled in size. To test if buns are ready, gently press with a floured finger. If dough springs back quickly and fully they need longer; if they spring back slowly and not quite fully they’re ready to be baked.

5 Preheat oven to 170˚C fan, gas 5.

6 Brush buns with remaining beaten egg. To make crosses, whisk 3 tbsp of flour and 3 tbsp of milk to form a thick paste. Scoop into a piping bag and pipe a cross on to each bun.

7 Bake for 20-25 minutes or until a rich golden brown. Remove from oven and allow to cool fully before serving.

Top tip

ADD 70G CHOCOLATE CHUNKS OR CHIPS TO THE DOUGH WITH THE FRUIT AND MIXED PEEL FOR A CHOCOLATE KICK! OR CREATE MINI BUNS SIMPLY BY MAKING 24 DOUGH BALLS