Mark Hix's nostalgic three-course feast for Easter Sunday
telegraph.co.ukFor the mayonnaiseFor the saladI remember this dish, which was created by Alexis Soyer at the Reform Club in London in the 1830s, from my college days.
Like a lot of the classics, the original recipe had all sorts of ingredients in it. The garnish had shredded ham and tongue, beetroot, egg white, truffle and so on, but the best parts of the dish for me were the breadcrumbed lamb cutlets and the piquant sauce.You don’t actually need to do the garnish, it’s up to you – these days I tend to keep it simple and just do a selection of coloured beetroot, a chunk of tongue and pickled walnuts.
Prep time: 5 minutesCook time: 25 minutesFour For the sauceTo serveChocolate mousse is one of those comforting desserts that always goes down well.
The quality of the chocolate is important, so you can’t get away with melting down the kids’ pale-brown stuff: you need dark chocolate with at least 70 per cent cocoa solids.
Read more on telegraph.co.uk
