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A Stylish Easter Feast With Spread

Serving up a stylish Easter spread with super cool caterers Spread London

For an Easter feast with a modern twist – why not try these top entertaining tips and mouth-watering recipes from trendy London caterers Spread.



Emma and Jess, also known as Spread London, spend their time cooking up fantastic food that tastes as beautiful as it looks at their monthly supper clubs, as well as catering for whole a host of events too.  

“Spread is mainly a service to help people to host their perfect dinner party or special occasion, either in their home or at one of the independent venues we work with. It’s ideal for those who maybe don’t have enough space to host a large group, or time to be both the host and the chef.” explains Emma.

They are known for their seasonal, flavoursome dishes, stylish and contemporary design and presentation and their friendly sharing-style approach, so who better to share their top tips and two tasty Easter recipes with TOAST?

“This Easter we’re actually doing something a bit different and having all our friends over for dinner on the Saturday night before the big family get together on Sunday!” explains Emma.

“We take the ‘more the merrier’ thing very seriously and everyone is welcome. Coming from a fairly small family, we always have a big group of friends joining us at the table. Also, it’s my birthday the week before so we can use the long weekend to extend the celebrations – fingers crossed for sunshine!” adds Jess.

Spread London’s Top Tips For Putting On a Perfect Spread

  • Popping some flavoured water on the table means you don’t have to worry too much about a soft drink – we love to add some orange and a sprig of rosemary to ours.
  • Pre-heating the plates saves a lot of stress with getting everything to the table fast enough so that it doesn’t go cold.
  • Write a proper ‘to-do’ list the night before with timings, you can always deviate from the plan but it’s good to have a rough idea!
  • Try to make as much as possible the day before e.g. preparing any vegetables to be cooked and keeping them in cold water, making the pudding or sauces that can be reheated.
  • Little nibbles or a surprise cocktail on arrival helps to keep people entertained and refreshed when they first arrive – and takes the pressure off you if they’re hungry!
  • A sharing or cold starter than can be assembled in the morning and laid out on the table as everyone arrives helps to get things going smoothly.
  • One bunch of flowers can go a long way if you pull out single stems and dot them down the centre of the table.
  • A quality napkin is a really nice touch and it’s easy to pop them in the wash once everyone’s left.
  • Try to think about colours when you’re planning a menu - bright food and lots of it will make any table look gorgeous.
  • Serve a whole fresh loaf of bread in the middle of the table with some flavoured butter for instant impact. Real butter sprinkled with sea salt, crushed hazelnuts and a tiny bit of honey is truly delicious!

Spread London's Easter Menu



MAIN:

Mackerel with stewed rhubarb and horseradish and celeriac mash 

Serves 6

Rhubarb Mackrel By Spread

“This dish is a great alternative to a traditional roast lamb if you’re hosting an evening meal or if you’re looking for something to impress that’ll look really pretty on the table” - say Spread.  

What you'll need 

  • 6 mackerel fillets if large / 12 if small
  • Olive oil for frying
  • 1 large celeriac
  • 125g butter
  • 2 tbsp good quality horseradish sauce
  • 600g rhubarb
  • 50ml red wine vinegar
  • 50g brown sugar
  • Watercress for serving

Method

The beauty of this recipe is that the mackerel is the only thing that is cooked right before the meal and all the other components are so wonderfully simple.

  • Bring a large pan of water to the boil for the celeriac. Peel and chop it into rough chunks, drop in the boiling pan and simmer for 10 minutes or until soft. Mash with the horseradish and half the butter if you are making this in advance and leave to cool. If not, add all of the butter and season now

  • The rhubarb sauce is just as easy. Put aside one stem, ideally with the brightest colour. Wash and chop the rest into 1 inch batons. Add the rhubarb, vinegar and the sugar to a flat bottomed pan and cook over a medium heat for approximately 5 minutes or until the rhubarb has broken down - you want a lovely bright pink compote. As with the celeriac, if you are not serving this straight away you can chill and keep it in the fridge overnight.

  • When it comes to serving your Easter lunch or dinner – all you have to do is reheat the rhubarb sauce and the celeriac (add the rest of the butter and season at this point).

  • If you are preparing up to 6 portions of mackerel we would suggest that you heat a large frying pan with a little olive oil and place the fillets in skin side down. Don’t turn them over, just pop a lid on for 5 minutes (dependent on size of your fillets, so keep an eye). The steam inside will cook the fish through and the skin will be lovely and crispy.

  • If you are preparing the fish for more than 6, don’t panic about frying all the fillets. Preheat the oven to 180 degrees / gas mark 4. Wrap each fillet in its own parchment pouch, (good instructions here) with a little knob of butter and a pinch of salt and bake for 8-10 minutes.

  • Finally, with the prettiest rhubarb stalk you kept back. Take a sharp knife and cut it into large diagonal slices, try and keep them as thin as you can (a potato peeler can work well). Aim to get about 18 or so. Pop these in a bowl of cold water, this will not only keep their colour but make them curl up so they'll look gorgeous as a garnish.

  • Lay the mackerel over the celeriac mash and watercress, spoon over the pink sauce and top with the little rhubarb curls - perfect.

PUDDING:

Orange Posset with crispy sage

Serves 6-8

Posset

 

“This pudding is so simple it almost doesn’t need instructions. Another really beautiful dish that can be handily made the day before!”Spread.

What You'll Need 

For the posset

  • 600ml double cream
  • 130g sugar
  • 3 Seville oranges, juice and zest (with extra zest for garnish)

For the crispy sage

  • A bunch of sage leaves, enough for approx. 2 per person
  • 4 tbsp flavourless oil e.g. sunflower or vegetable oil

Method

  • Heat the cream and sugar together slowly over a low heat until just boiling. Simmer gently for 3 minutes then leave to cool.

  • Add the juice and zest, and whisk until slightly thickened. Pour into pretty glasses and chill for 4 hours or overnight.

  • Heat the oil in a small frying pan, drop in the sage leaves and shallow fry until crispy. This will only take a few seconds and you want to catch them before they lose their colour, so have some tongs or a slotted spoon at the ready. You might want to test a couple in the pan first before you throw them all in at once. These can be left to dry on some kitchen towel.

  • To serve, top each glass with a couple of sage leaves and a twist of orange zest.

How ever you choose to celebrate it – happy Easter from TOAST, and happy birthday Jess! 

For more information on Spread London you can see TOAST’s recent Spotlight interview with Emma and Jess over on TheEdit now. You can also find their page in TOAST’s Little Black Book.

 

Posted in Inspire Me

by Sophie Farrah
on on 11 April 2017

  easter lunch, easter menu, easter sunday

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