AN EASTER MENU!

Crespelle, slow roasted lamb and a Hojicha cheesecake!

Mar 22, 2026

∙ Paid

Coming to you today with THREE recipes! Easter is around the corner and I wanted to share some recipes that would be so lovely served as a menu, but also can be made individually of course, for whatever the occasion.

Share In My Kitchen

First up are the most divine ricotta and spinach crespelle.

Crespelle are essentially Italian crepes and are something I really loved eating when I lived in Italy. Particularly, I enjoyed them stuffed with ricotta and spinach, rolled up and topped with a simple béchamel (besciamella in Italian) sauce and drizzled with some tomato passata, which acts more as a seasoning than a sauce. In this way, they are similar to cannelloni, but so delicate and just really delightful. The recipe has a few elements to it - the crespelle themselves, the filling and the besciamella, but all parts are rather simple and really is a lovely kitchen project. I would serve this as an entree as part of a lunch, but they are also great on their own.

Next is a really good slow roasted lamb, cooked with plenty of herbs, garlic and tomatoes which collapse down with beans and topped with an anchovy gremolata.

Gremolata is a mixture of parsley, lemon and garlic and is commonly served with Osso Bucco. It lifts rich dishes and cuts through the fattiness of the meat. Lamb and anchovy are really great friends so I’ve added some into the gremolata here.

Finally, a Basque cheesecake to finish.

I love a dessert that can be prepared well in advance and is no fuss to make and serve. With this cheesecake, I steep the cream with Hojicha tea leaves. Hojicha is roasted green tea and has a smoky and distinct flavour which I love so much. Think of this cheesecake recipe as a base too. If you don’t like or can’t access Hojicha, it can be easily tweaked. Other tea leaves can be used instead of the Hojicha or 2 tsp of granulated coffee added into the cream and warmed to infuse for a coffee version. You can also omit the tea all together and simply add some zest of a lemon for a more traditional version.