Easter lunch is meant to be relaxed, joyful and full of great food. But whether you’re hosting a crowd or just cooking for family, things don’t always go to plan. From dry meat to soggy veg, even the most confident cooks can run into a few hiccups.
The good news is that Sarah, Food Director and Linzi, Kitchen Manager from our GH Kitchen team has shared their best fixes (and preventative tips) to make sure your Easter spread still shines.
1. Take your meat out of the fridge earlier than you think
It might seem like a small step, but it makes a big difference. If your meat goes into the oven fridge-cold, it won’t cook evenly. The outside heats up much faster than the centre, which can lead to overcooked edges and undercooked middles. Letting it come closer to room temperature helps everything cook more evenly, Sarah explains.
2. Roast your lamb on a bed of veg
This simple trick helps prevent the underside from drying out and adds extra flavour at the same time. Sarah recommends roasting your lamb over vegetables, which also double up as the perfect base for gravy. Once the meat is resting (covered with foil and a tea towel), blitz some of the veg with stock for an easy, flavour-packed gravy.
3. Add grated onion for extra tenderness
For an extra layer of insurance, try rubbing grated onion into your lamb before cooking. It releases natural juices and enzymes that gently soften the meat while adding sweetness and depth. It’s a simple trick that helps lamb turn out tender and flavourful every time.
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4. How to get properly crispy pork crackling
Dryness is key. Pat the skin thoroughly dry, then leave it uncovered in the fridge for at least two hours, ideally overnight. Score it, salt generously and start roasting at a high temperature to get that initial crisp before lowering the heat.
5. Preheat your tray for better roast veg
If your veg is going soggy, your tray might be the problem. A hot tray helps vegetables start browning immediately, rather than steaming in their own moisture. This gives you crisp edges and deeper flavour.
6. The secret to truly crispy roast potatoes
Linzi says you should never rush the process when it comes to roasties. Use a floury potato like Maris Piper, parboil, then steam dry for 10–15 minutes. Shake them well to create rough edges, and always add them to hot fat for that all-important sizzle.
7. Fixes for common disasters
Overcooked lamb? Shred it and mix with gravy to bring back moisture. Split gravy? Linzi recommends removing excess fat and using a stick blender to bring it back to a smooth, glossy finish.
Mel is the Senior Food & Drink Writer for Good Housekeeping UK, covering all the delicious new product launches that come her way, writing about food and drink topics, and curating gift guides for the best foodie products to buy. Alongside that, she can be found developing and creating cocktails for GH and holds her WSET Level 2 in Wine and Spirits. She was part of the Good Housekeeping Institute food testing team for over four years before moving over to the digital side, so knows a thing or two about great food products. You'll find her scouring the supermarket shelves in her spare time for new and exciting ingredients to experiment with in her kitchen.
