Delectable and doable traditional Easter dinner

The menu

• Starters & nibbles

  Red onion tarte tatin

• Main course

  Roast pork with crackling

• Side dishes

  Sautéed caramelised fennel

• Cakes and baking

  Iced lemon curd layer cake

Menu ingredients

Serves 8

• Fruit and vegetables

  • 1.15kg/2½lb red onions

  • 6 thyme sprigs

  • 1 tbsp fresh thyme, chopped

  • 1 tsp fresh thyme leaves, chopped

  • 1 small, onion peeled

  • 4 medium-sized heads fennel

  • 1 lemon, zest only, grated

  • 1 tbsp lemon juice

  • 1 large juicy lemon, grated zest and juice only

  • 1 large lemon, zest only

  • 2-3 tsp lemon juice

• Tins, packets and jars

  • 75g/3oz plain flour

  • 1 tbsp plain flour

• Cooking ingredients

  • 1 tsp caster sugar

  • 1 tbsp balsamic vinegar

  • salt and freshly ground black pepper

  • 50g/2oz plain wholemeal flour

  • 275ml/10fl oz vegetable stock (or potato water)

  • sea salt and freshly milled black pepper

  • 1 rounded tsp granulated sugar

  • 55ml/2fl oz cider vinegar

  • salt

  • 175g/6oz self-raising flour, sifted

  • 1 level tsp baking powder

  • 175g/6oz caster sugar

  • 75g/3oz caster sugar

  • 50g/2oz sifted icing sugar

• Drinks

  • 275ml/10fl oz dry cider

  • 275ml/10fl oz medium cider

• Dairy, eggs and chilled

  • 25g/1oz butter

  • 50g/2oz soft butter

  • 25g/1oz cheddar cheese

  • 25g/1oz butter

  • 175g/6oz butter, at room temperature

  • 3 eggs

  • 2 eggs

  • 50g/2oz unsalted butter

• Meat, fish and poultry

  • 2.25kg/5lb loin of pork, bottom bone removed, top bone left in

• Other

  • 2-3 tbsp cold water

By Delia Smith