Ah, Easter Sunday. A time for fresh flowers, chocolate eggs, and if you’re brave enough to take on the challenge, the Sunday roast dinner. Whether you’re feeding the family, entertaining friends or just fancy going all-out for yourself (no judgement here), nothing says Easter like a roast with all the trimmings.

But let’s be honest, the idea of pulling off a roast that’s juicy, crispy, fluffy and perfectly timed can feel a bit intimidating. Fear not! This guide walks you through making the ultimate Easter roast, with a few cleaning hacks thrown in to keep the chaos under control.

Step One: Choose Your Centrepiece

The star of the show! Traditional Easter mains often feature lamb, but go with what you love.

Top contenders:

• Leg of lamb – tender, flavourful and tastes amazing when seasoned with rosemary and garlic
  
  
• Roast chicken – a crowd-pleaser and slightly less heavy
  
  
• Nut roast or stuffed squash – perfect if you’ve got vegetarians or vegans at the table
  
  

Pro tip: Marinate your meat the night before. Lamb soaks up flavours like garlic, rosemary, lemon zest and olive oil beautifully. Chicken tastes great with a bit of thyme, paprika and a buttery rub under the skin.

Step Two: Side Dishes That Steal the Show

Let’s be real. As great as the meat is, the sides are where the magic happens.

The essentials:

• Roast potatoes – crispy on the outside, fluffy on the inside. Parboil them, rough them up a bit, then roast in hot oil or fat.
  
  
• Honey-glazed carrots and parsnips – sweet, caramelised and ridiculously moreish
  
  
• Braised red cabbage – brings colour to your plate
  
  
• Spring greens or tenderstem broccoli – something fresh to balance the richness
  
  
• Yorkshire puddings – yes, even with lamb. They’re too good to skip.
  
  

Gravy tip: Make it from your roasting juices, with a splash of red wine and a spoonful of flour. Rich, glossy and far better than anything from a packet.

Step Three: Timing Is Everything

Roasts are all about timing, and honestly, a simple spreadsheet or hand-written schedule isn’t overkill.

How to avoid the chaos:

• Check your meat’s cooking time and work backwards from when you want to eat
  
  
• Use separate roasting trays for each veg so you can pull things out at different times
  
  
• Let the meat rest for 20 minutes before carving – it stays juicy and gives you time to finish off the sides
  
  

Step Four: Add a Little Easter Magic

It’s a special meal, so why not go the extra mile?

• Lay the table with spring flowers and a few mini chocolate eggs dotted around
  
  
• Serve drinks that suit the season, think elderflower fizz, rosé or a light beer
  
  
• Try a spring twist on dessert like lemon tart, rhubarb crumble or hot cross bun bread and butter pudding
  
  

The Clean-Up: Keep It Simple (And Sane)

Cooking a roast can leave your kitchen looking like a battlefield, but a few tricks can make tidying up far less painful.

Clean as you go:

• While the potatoes are roasting, wash up the chopping boards and knives
  
  
• Wipe down counters in between stages, it stops mess building up
  

Soak it early:

• Get that roasting tray soaking straight after use with hot water and washing up liquid
  
  
• If it’s really baked on, a sprinkle of bicarbonate of soda and a dash of vinegar works wonders
  

Delegate:

• If you’ve done the cooking, rope in some help for the washing up
  
  
• Kids, flatmates, partners, Easter is a team sport
  

Use your leftovers wisely:

• Store anything spare in containers before the food coma kicks in
  
  
• Roast lamb and chicken makes epic sandwiches the next day
  

Final Thoughts

An Easter roast doesn’t have to be perfect. A slightly burnt carrot or a late-starting Yorkshire pudding won’t ruin the day. What matters is bringing people together, sharing good food and enjoying the occasion!

So take a breath and pour yourself a glass of something chilled. You’ve got this.

Happy Easter and happy roasting!