With four days off for the Easter bank holiday weekend, you'll have much more time to indulge in a spot of cooking and experimenting in the kitchen.
So while we've got a recipe for your staple lamb roast dinner, we've also got some ideas that will inspire you to try something a little different this Easter.
From staple main dishes to must-have sides, here are some great recipes to try.
Asda sausage and spinach gnocchi (Serves 4)
Ingredients:
2tsp olive oil
400g pack Butcher’s Selection reduced fat pork sausages, thickly sliced
1 onion, chopped
2 cloves garlic, crushed
440g jar Napolina tomato and chilli pasta sauce
500g pack Asda Italian gnocchi
220g pack Extra Special cherry tomatoes
180g bag baby spinach
Basil leaves, torn, to serve (optional)
Method:
1. Heat the olive oil in a large pan. Add the sliced sausages and cook over a medium heat for 5 mins until they are browned.
2. Reduce the heat, add the onion and cook, stirring, for 4 mins. Add the garlic and cook for a further 1 min. Add the pasta sauce and simmer for 5 mins.
3. Meanwhile, add the gnocchi to a pan of boiling water. Return to the boil and simmer, uncovered, for 2 mins or until the gnocchi begin to float.
4. Drain the gnocchi and add to the sauce.
5. Stir in the cherry tomatoes and the baby spinach, and cook for a further 3 mins. Serve topped with torn basil leaves, if you like.
If you're sick of having spaghetti, why not try this gnocchi a go during the bank holiday weekend? You can buy the ingredients at www.asda.co.uk
Tesco roast lamb with caramelised onions (2.5kg leg of lamb)
Ingredients:
2·5kg (5lb) leg of lamb, bone in
15g (1/2oz) butter
3 onions, finely sliced
3 garlic cloves, chopped
15ml (1 tbsp) balsamic vinegar
200ml (7fl oz) white wine
2 sprigs fresh thyme
3 sprigs fresh rosemary
300ml (1/2pt) hot lamb stock
For the gremolata
1 lemon, zested
1 garlic clove
Handful flat-leaf parsley
1 sprig rosemary, leaves only
Method:
1. Preheat the oven to gas 7, 220°C, fan 200°C. Drizzle a little oil over the lamb, and season. Put in a roasting tray and cook for 20 minutes.
2. Heat the butter and the remaining oil in a wide pan. Fry the onion until soft and golden. Add the garlic and fry for a minute.
3. Add the vinegar and let it bubble. Stir in the wine, thyme and rosemary, and simmer for 1-2 minutes more. Put the onions around the lamb, pour in the stock, and cover the tray with foil.
4. Reduce the oven to gas 6, 200°C, fan 180°C and roast the lamb for 15 minutes per 500g (1Ib) – 1 hour and 15 minutes for a 2.5kg (5Ib) leg. The lamb will be just pink in the middle. For well-done meat, roast for 20 minutes per 500g. Baste the lamb with the cooking juices a few times during cooking, and then transfer to a serving plate to rest for 20 minutes.
5. To make the gremolata, use a potato peeler to remove the peel from the lemon. In the middle of a chopping board, cut the peel into thin strips, top with the garlic, parsley and rosemary and finely chop everything together. Season, place in a dish and set aside.
6. Serve the lamb with the onions and gremolata.
If you're making a classic lamb roast this Easter, give these flavours a go. You can buy the ingredients at www.realfood.tesco.com
Aldi salmon zucchini (Serves 4)
Ingredients:
2 x 240g packs The Fishmonger boneless salmon fillets
1 courgette
80ml white wine
30g Greenvale salted butter
60g Four Seasons petits pois
150ml Single Cream
Juice and grated rind from half a lemon, use the other half for garnish.
A little sea salt and white pepper
Method:
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. With a potato peeler, lengthways peel ribbons off the courgette. Wrap the courgette ribbons around the salmon fillets, making sure the ends are underneath, then put the salmon into a baking dish.
3. Chop any remaining courgette up finely and put into a small saucepan.
4. Pour the wine over the salmon, dot with the butter. Bake in the oven for 15 minutes.
5. Pour off any cooking juices and put in the saucepan with the chopped courgette.
6. Pour in the cream, lemon juice and rind, add the frozen peas and gently heat until slightly thickened.
7. Season with some salt and pepper, pour over the salmon and serve garnished with some lemon.
Asda masterclass roast chicken with lemon and thyme (Serves 4)
Ingredients:
2 unwaxed lemons
2kg chicken
Few sprigs thyme
1 tbsp olive oil
Asda Extra Special marbell potatoes, to serve
Tenderstem broccoli, to serve
Asda Extra Special chicken gravy, to serve
Method:
1. Pre-heat the oven to 200°C/180°C Fan/Gas 6. Prick the lemons with a fork and put inside the chicken cavity with a few sprigs of thyme.
2. Brush the skin with the oil and put in a roasting tin. Cover with foil. Roast for 1 hour and 45 minutes, removing the foil for the last 25 minutes.
3. Put the chicken on a hot platter, then, if you wish, sprinkle with salt. cover with foil and rest for 20 minutes.
4. Transfer to a wooden board. Using a sharp carving knife and fork, carefully cut the wings at the joint and put on a warm platter.
4. Cut off both legs at the top of the thigh. Make sure you use a carving fork to hold the chicken in place and that your knife is very sharp. The sharper the knife the safer it is as you don't need to apply as much pressure when cutting the meat.
5. Steady the chicken with a carving fork. Carefully slice off the chicken breasts, keeping the knife close to the breast bone. Cut off any remaining meat and discard the carcass.
6. Slice the chicken breasts on a board, leaving the skin on so that everyone gets a portion of lean meat and skin. If you're cutting calories, remove the skin before serving.
7. Serve with the broccoli, gravy and potatoes.
If this roast chicken with spring flavours is one for you, you can buy the ingredients at www.asda.co.uk
Tesco chicken stew with salsa verde (Serves 4)
Ingredients:
1 tbsp vegetable oil
1 x 1.080kg pack chicken legs, skin on
500g (16oz) baby onions, peeled
400ml (3/4pt) chicken stock
1 x 200g pack baby carrots
2 bay leaves
200g (7oz) peas, defrosted
For the salsa verde
1 x 30g pack flat-leaf parsley
1 garlic clove, crushed
½ lemon, zested
2 tbsp olive oil
Method:
1. Heat the oil in a large casserole dish. Add the chicken and cook for 15 minutes, until golden on both sides. Remove the chicken and set aside.
2. Add the onions and fry for 3 minutes to colour. Return the chicken to the pan with the stock, carrots and bay leaves. Bring to the boil then reduce the heat and loosely cover. Simmer for 45 minutes, skimming off any surface fat.
3. Meanwhile, make the salsa verde. Whizz all the ingredients in a processor until you have a chunky paste.
4. Add the peas to the stew and cook for 3 minutes more. Cut into a thick chunk of chicken to check that it is cooked through.
5. Stir in the salsa verde, season well and serve.
If you fancy giving this vibrant, spring dish a go you can buy the ingredients at www.realfood.tesco.com
Now for some sides...
Asda pomegranate, butternut and cauliflower cous cous (Serves 6)
Ingredients:
1 small butternut squash, peeled, deseeded and chopped
1 red onion, sliced
2tsp olive oil
1 small cauliflower
25g pomegranate seeds
5 sundried tomatoes, chopped
8 dried apricots, chopped
2tbsp chopped parsley
Juice of 1 lime
Toasted flaked almonds
Method:
1. Pre-heat the oven to 200°C/ 180°C Fan/Gas 6. Toss the squash and onion in the oil then roast for 30 mins.
2. Trim the cauliflower and cut into florets, then blitz in a processor until the texture resembles cous cous.
3. Put in a microwave-proof bowl, cover with clingfilm, pierce the film. Microwave on a high setting for 6 mins.
4. Put the cauliflower, roast veg and pomegranate into a bowl. Add the tomatoes, apricots, parsley and lime juice. Sprinkle over the toasted flaked almonds, and serve.
If you fancy giving this colourful, healthy dish a try you can buy the ingredients at www.asda.co.uk
Tesco hasselback potatoes (Serves 6)
Ingredients:
12 medium potatoes
40g (1½oz) butter, melted
2 tbsp olive oil
Method:
1. Pre-heat the oven to Gas Mark 6, 200°C, fan 180°C. Wash the potatoes then carefully make small vertical slits, 2mm apart, three quarters of the way down each potato, all the way along.
2. Put the potatoes in a roasting tray. Mix together the butter and oil and brush over each potato.
3. Season well with freshly ground black pepper and salt flakes, and roast for 45 minutes, until golden and crispy around the edges.
Try a different take on roast potatoes this Easter. You can buy the ingredients at www.realfood.tesco.com
Aldi parsnip and pancetta tartiflette (Serves 4)
Ingredients:
1 kilo parsnips
200g Cucina Italian smoked pancetta pieces
25ml Specially Selected olive oil
40g butter
1 x large onion
2/3 x cloves garlic
200ml Reduced Fat crème fraiche
120ml white wine
1 x 200g Roi De Trefle brie
1 x teaspoon Stonemills paprika
15g Grated Parmigiano cheese
Sea salt and black pepper
Method:
1. Pre-heat the oven to 200°C/400°F/gas 6.
2. Peel the parsnips, and slice on the diagonal into 5mm thick slices. Put into a pan of salted boiling water – bring back to the boil and cook for 3 to 4 mins – then drain.
3. Peel, halve and thinly slice the onion.
4. Meanwhile heat the olive oil and butter in a wok or large frying pan. Add the pancetta and onion – fry for about 6 mins till just golden.
5. Chop the brie into small chunks.
6. Add the white wine, crème fraiche, brie and paprika to the pancetta. Cook on a low light till the cheese has melted, season with some black pepper. Add the parsnips and mix well.
7. Transfer to a baking dish. Sprinkle over the Parmigiano Cook in the oven for about 30/35 mins till bubbling and golden.