Easter Sunday - why do people eat lamb for Easter? (other than for the Passiontide associations with the Paschal Lamb?). The young lambs are really too small at this time of year to have much flavour, so I'd rather save that treat until a bit later. Instead, we had a nice piece of outdoor-reared ham, gently boiled and then baked with a glaze of soy, brown sugar, honey, rum and mustard. This is then served, sliced, with a lovely fresh 'chutney' (really what I would call a salsa) of fresh mango, sweet chilli sauce, lime juice and finely chopped red onion. This was a delicious dish from Bill Granger, bursting with flavour, and the mango would go with lots of things, including a good curry, I imagine.
Before this, we made Bill's little prawn wantons, stuffed with chopped prawn, garlic, ginger and coriander - utterly delicious, but I can only count one dish per featured cook each month!