Clearspring and Gymkhana Fine Foods have everything you need to create a truly unique spread this Easter.

Gymkhana Fine Foods have already redefined Indian home cooking and now, they’ve set out to redefine our Easter table too! The brand has taken the traditional roast lamb and flipped it on it’s head with three succulently bold recipes.

Once the mains have gone, why not serve your guests with a dessert from Clearspring? The premium producer of Japanese ingredients has created a creamy and indulgent chocolate mousse, with a healthy twist. It’s made with just four ingredients and packs around 10 grams of protein per serving, making it the perfect choice for health-conscious chocolate lovers.

www.clearspring.co.uk

www.gymkhanafinefoods.com

Gymkhana Fine Foods – Lamb Shank Rogan Josh Recipe 

  • 1 Jar Classic Tandoori Marinade 
  • 1 French Trimmed Rack of Lamb (8 Bones) 
  • 1 Onion 
  • 1tbsp Chopped Coriander 
  • ½ tsp Chopped Ginger 
  • ½ Lemon 
  • Salt to Taste 

Method  

  • Cut your lamb racks into 4 pieces and add to a mixing bowl with the jar of the Classic Tandoori Marinade. Mix until each chop is generously coated, then set aside for 2 hours. 
  • Preheat the oven to 220C. 
  • Place the lamb chops onto a wire rack with an oven tray below and roast in the oven for 8 minutes. Turn the chops and roast for a further 8 minutes, until they are golden brown, lightly charred and the juices run clear. 
  • Remove from the oven and rest for 8 minutes. 
  • Serve with coriander and mint chutney, and a salad made with the sliced onions, chopped ginger, coriander and dressed with salt and lemon juice. 

Gymkhana Fine Foods – Lamb Madras Recipe 

  • 1 Jar Madras Cooking Sauce 
  • 400g Leg of Lamb (diced)
  • 4 Pieces of Lamb Bone Marrow
  • Curry Leaves & Ginger (for garnish)

Method

  • Melt butter in a pan and sauté the lamb.
  • Once 3/4 cooked, add Madras Cooking Sauce and simmer until the lamb is cooked through.
  • Whilst the lamb is cooking, oven roast the bone marrow for 6-7 minutes.
  • Once cooked, add the bone marrow to the lamb.
  • Garnish with fried curry leaves and julienned ginger.

Gymkhana Fine Foods – Tandoori Lamb Chops Recipe

  • 1 Jar Classic Tandoori Marinade
  • 1 French Trimmed Rack of Lamb (8 Bones)
  • 1 Onion
  • 1tbsp Chopped Coriander
  • ½ tsp Chopped Ginger
  • ½ Lemon
  • Salt to Taste

Method

  • Cut your lamb racks into 4 pieces and add to a mixing bowl with the jar of the Classic Tandoori Marinade. Mix until each chop is generously coated, then set aside for 2 hours.
  • Preheat the oven to 220C.
  • Place the lamb chops onto a wire rack with an oven tray below and roast in the oven for 8 minutes. Turn the chops and roast for a further 8 minutes, until they are golden brown, lightly charred and the juices run clear.
  • Remove from the oven and rest for 8 minutes.
  • Serve with coriander and mint chutney, and a salad made with the sliced onions, chopped ginger, coriander and dressed with salt and lemon juice.

Clearspring Vegan Tofu Chocolate Mousse

Preparation time: 10 minutes

Setting time: 1 hour in the fridge 

Serves: 2-3

Ingredients:

Method:

  1. Place a large bowl on top of a saucepan with some water in it. Bring the water to a boil so it heats up the bowl, turn the heat to low and leave it to simmer. 
  2. Break the chocolate into small pieces and place it into the bowl, mix with a spatula until it’s melted. 
  3. Open the pack of Tofu and drain the liquid.
  4. Place the tofu in a blender with the melted chocolate, maple syrup and miso paste and blend until smooth. 
  5. Place in a large container or into individual serving bowls and place in the fridge for 1 hour or more. 
  6. To serve, chop up some fresh fruits and place it on top with a garnish of fresh mint leaves.
easter recipes
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