Like everyone, I love big seasonal occasions, and Easter is one of my favourites. This weekend, the family will all be together in Australia and I plan to serve the unbeatable, go-to Donna Hay Minted Leg of Lamb - it's a classic roast, requires very little prep time and can be cooked just as well on the BBQ as the oven.
I'm serving my leg of lamb with a newly discovered recipe - Berry, Burrata, Prosciutto and Almond Salad, which I tried out last week. I think in the case of this salad, I'll let the picture do the talking ...
We've just had a delivery of fresh New Zealand Lamb into Singapore, along with our gloriously creamy fresh Italian Burrata and Prosciutto Ham, and I do hope these recipes will inspire you.