It is the time for good tidings after a long and for some, an endless period of fasting. To make a festive memory of the day, foodies are already planning their weekend feast. While the most spectacular of sights during Easter are the different coloured eggs, it's the celebratory and traditional Easter meal that we would root for. The spread includes delicious roast lamb, chicken, pork and ham, scotch eggs, Haggis (waffle minced) cakes, steak and kidney pie and beef Wellington. For dessert, it's the bread and butter pudding which is traditionally eaten after a lavish meal.
And who better than Michelin-trained chef, Rohan D'souza to walk us through this gourmet Easter hunt. Rohan who started his culinary journey when he was just 17 can run his fingers through a vast gastronomical encyclopaedia. After his training with celebrity chefs James Martin and Marco Pierre White, he opened Pepper Cafe on St John's Road, and now gives us the tips to whip up a spectacular Easter feast.
He says, "Since it's the lamb which is sacrificed, it is considered the most sacred meat. Throughout the world, the most popular Easter symbol is the lamb. It was considered a lucky omen to meet a lamb, especially at Easter time. It was when the pope adopted it. Roasted lamb featured at the Pope's Easter dinner, and has been part of it ever since. The sacrificial lamb is roasted and eaten, together with unleavened bread and piquant herbs."
Route to the roast
So for those of you who'd like to cook up a storm Chef Rohan has his own route to the Easter roast, "When it comes to picking chicken, broiler chickens that you get at the grocery stores are of good quality and hygiene. As for lamb, an ideal place to pick up some good 'butchered' lamb is Spar market and the ideal cut would be lamb chops." That would be ideal even for green thumbs who'd like to try their hands at a home cooked Easter meal. So, just get those ingredients ready and let D'Souza take you through the tradition.