Fresh flavours vegetarian Easter menu

The menu

• Starters & nibbles

  Almond-rolled goats' cheese

• Main course

  Griddled artichoke and red onion paella

• Desserts

  Lemon and lime pavlova

Menu ingredients

Serves 4

• Fruit and vegetables

  • 250g/10½oz fresh beetroot

  • 200g/7oz fresh basil leaves

  • 1 garlic clove

  • small handful watercress, to serve

  • 3 red onions, finely sliced

  • 2 garlic cloves, crushed

  • 1 tsp finely chopped fresh rosemary

  • 200g/7oz cherry tomatoes

  • 1 tbsp chopped fresh parsley, to serve

  • 1 x 400g/14oz can artichoke hearts in water, drained and rinsed

  • 2 lemons, juice and zest

  • 3 limes, juice and zest

  • 12 passion fruit, pulp only, to serve

• Tins, packets and jars

  • 75g/3oz plain flour

• Cooking ingredients

  • salt and freshly ground black pepper

  • 75ml/3fl oz olive oil

  • 1 tbsp balsamic vinegar

  • vegetable oil, for deep frying

  • 200g/7oz flaked almonds

  • 75g/3oz smoked almonds

  • 100ml/3½fl oz olive oil

  • 4 tbsp vegetable oil

  • 1 tsp ground turmeric

  • 1 tsp smoked paprika

  • 800ml/1 pint 7fl oz hot vegetable stock

  • 125ml/4fl oz good quality extra virgin olive oil, preferably Spanish

  • 150g/5½oz caster sugar

  • ½ tsp sherry vinegar

  • 175g/6oz caster sugar

• Dairy, eggs and chilled

  • 200g/7oz soft goats' cheese

  • 100g/3½oz parmesan cheese

  • 3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed

  • 3 free-range eggs, plus 5 free-range egg yolks

  • 150g/5oz butter, softened

  • 200g/7oz double cream, whipped until soft peaks form when the whisk is removed

• Other

  • 400g/14oz paella rice, such as calasparra

  • 150g/5½oz fresh peas

By Simon Rimmer