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10 Easter Centrepieces
Words by Sam
15 March 2026 |
5 MINS
I like to think that Easter’s a really good time to cook something different, a bit out there, and put your own stamp on the family feast. In my house it’s also the first real roast of Spring, and there’s a sense of optimism to that, which is why I’ve wrapped the season through so many of our centrepieces. Don’t be afraid of a few leftovers, there’s nothing better on a bank holiday Monday than an easy cold lunch straight out of the fridge. - Sam
WILD HERB RUMP ROAST
I love this wild herb rump roast, and it shows so much of the best of what the countryside gives us at this time of year. A rump roast is a beautiful thing, more tender than your traditional topside, with 28 days dry-age enriching the flavour of the fat which bastes the joint as it roasts. If you take this and then tie it with full bodied wild English herbs both under and over the fat, the flavours of thyme, tarragon and wild garlic infuse with the beef and light up a spring roast.
BARON BIGOD WHEEL
Brie is a cheese that’s right at home in every season of the year. These 1kg wheels are a real privilege to sell, especially coming from our friends at Fen Farm. Multiple ‘Cheese of the Year’ awards attest to how special this cheese is, made with rich milk from a herd of Montbelliarde cows on the Suffolk coast, and produced in the traditional brie-de-meaux style, with a little more body, richness and creaminess than your usual brie off the shelf.
GAMMON WITH REDCURRANT GLAZE
Our Roasting Gammons are hand picked from the bunch for their creamy layer of fat over the top, ready for scoring and glazing after an initial simmer. This product comes with a redcurrant glaze which complements the flavour of the ham perfectly while giving a ruby red, shimmering glazed layer.
LAMB SADDLE WITH CHEESE AND SPINACH
These are a product I first made when I was an apprentice butcher over a decade ago, and it’s my go-to when I’m pressed for a really special lamb roast to feed a few. A saddle of lamb is completely deboned then wrapped in spinach leaves. The saddle is rebuilt around a diamond of feta and tied. The feta seasons the joint from within, and leaves a gorgeous cross-section.
LEG OF ROMNEY LAMB
We’re really excited about listing Tom’s Romney sired lambs this Easter. These are the first of his home-grown flock from ewes born on farm, so we’re entering multi-generational free-ranging as a flock. This has taken a lot of work and is just another example of the groundbreaking work that Tom and Clare are embarking on down in Devon, and why we’re so proud to buy their lamb.
EXTRA LARGE CHICKEN
Chickens are at their best in Spring and Summer when they can spend their days out scratching and preening all day in the sun. Alec grows these Easter birds on for longer for us to reach weights to feed more hungry mouths than usual. This longer time free-ranging doesn’t just make them bigger, but develops them into an altogether different beast – the meat is richer, more savoury and altogether ‘chickenier’ – they’re not to be missed out on.
WILD GARLIC AND THYME PORCHETTA
We’ve been growing a following for our porchettas over the years, and I think that of our seasonal joints, the wild garlic variation is the best one we do. Wild garlic is such a gorgeous aromatic herb, cutting verdant hues right through the stuffing and flavouring every corner of the joint. We also do this same recipe as a smaller belly porchetta for those feeding a smaller group, but these ‘whole’ porchettas are tied with both belly and loin, and really do steal the show.
HAM WITH RHUBARB AND GINGER GLAZE KIT
For those who don’t want to boil a gammon, we’ve got you. These hams arrive cooked, so all that’s left to do is remove the rind (this can get cut into strips and go under the grill for really easy crackling), and then you’re just scoring and glazing the fat. We’ve picked out a lovely rhubarb and ginger glaze from our friends at Gingerbeard, made without pectin so it’s a little runnier and more natural, that just sets off these hams brilliantly. There’s no better cold meat leftover in the fridge than a ham you’ve glazed yourself.
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