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�
Turn the oven on to 200C, 400F Gas
mark 4 and leave to warm for 15 minutes.
�
Prepare the Roast
Ham in Stout and place in the preheated oven as per step 2 of the
recipe.
1
1/2 hours before serving
the starter
�
Turn the bacon and baste.
You
can use the time between each stage to lay the table, tidy up or whatever.
DON'T FORGET THE SERVING CUTLERY AND CRUET SET. You won't have much time
after this so it's probably your last opportunity to spruce yourself up
for your guests.
50
minutes before serving the starter
�
Turn the bacon and baste.
�
Prepare the vegetables as in step 1
for the Colcannon
and set aside.
�
Prepare the carrots and lemon zest
as in step 1 for the Lemon
Glazed Carrots and set aside.
�
Scrub or peel the parsnips allowing
2 small or 1 large per person. If using large ones, cut in half
lengthways. Place in a pan of very lightly salted water, bring to the boil
then continue to cook for 5 minutes. Drain well then place in a shall
oiled baking dish and place in the oven.
�
Wash the salad leaves for the Apple
and Wensleydale Pate, dry well and arrange between 4 small plates.
Leave in a cool place.
�
If you haven't laid the table, do it
now.
30 minutes before
serving the starter
�
Drizzle the parsnips with a little
olive oil and place in the hottest part of the oven.
25 minutes before
serving the starter
�
Prepare steps 2, 3 and 4 of
the Colcannon
recipe.
�
Complete steps 3 and 4 of the Roast
Ham in Stout recipe.
�
Prepare steps 2 and 3 of the Lemon
Glazed Carrots recipe.
�
Complete steps 5 and 6 of the Roast
Ham in Stout recipe. Cover and leave over a VERY LOW heat to keep
warm.
�
Place the main course plates and
serving dishes to warm if desired.
� Baste the Parsnips
�
Complete step 5 of the Colcannon
recipe
�
Make sure the carrots are
cooking over a VERY LOW heat, giving the pan a gentle shake.
�
Drizzle the pate with a little walnut oil (step 6 of the recipe).
SERVE THE STARTER
�
Clear the table of the used plates
and cutlery.
�
Check the carrots, and if there is
too much liquid, raise the heat to evaporate it.
�
Complete step 4 of the Lemon
Glazed Carrots recipe.
�
Transfer the parsnips and ham
to a large carving platter, pouring a little of the stout sauce over
the meat as in step 7 of the Roast
Ham in Stout recipe and the transferring remaining sauce to a sauce
boat.
�
Transfer all the dishes/platters and
warmed plates to the dining table.
SERVE
THE MAIN COURSE
Carve
the meat once your diners are at the table, allowing them to help
themselves to the vegetables.
�
Serve the Dessert at your leisure after
decorating with the almonds Spiced
Pear Trifle recipe.
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Eggs
signify new life. The giving of chocolate Easter Eggs in the UK has become a
widespread tradition although in truth the tradition has its roots much further
back in history and was originally a pagan ritual celebrating the advent of
spring.
Passion
Fruit is another food closely associated with Easter, the reason being that
the plant was given it�s name by Christian missionaries who used the flower to
symbolise the �Passion of Christ� i.e. his suffering at the crucifixion, to the
indigenous natives in South America.
When
you look at the flower, it�s easy to see why. The double row of coloured
filaments (the corona) represented either the crown of thorns and a halo; The
ten sepals and petals represented the disciples (apart from Judas and Peter, who
both distanced themselves from Christ prior to the crucifixion; The five
anthers were the five wounds on his body; The three
stigmas the nails; The leaves
represent the spear that the Roman soldiers used to pierce
his side or in some cases the clutching hands of the
soldiers; The tendrils (which you can�t actually see in
this picture) the whips which were used to scourge him.
Easter
is preceded by Lent which is a period of 40 days which signifies Christ's time
in the wilderness. It is traditionally a period of fasting which
ends at Easter with a feast consisting of the rich foods which couldn't be
eaten. The making of Simnel cake was a tradition in the 17th century, when
servant girls would take one home to their mothers as a gift. It is
decorated with 11 marzipan balls signifying the 12 apostles minus Judas, who
betrayed Christ.
Once
again, the eating of hot cross buns stemmed from the Saxon pagan practice of
eating as buns marked with a cross in honour of the goddess Eostre. It is
believed that the bun signified the moon and the cross the moon's quarters.
In Christianity, the cross symbolises Christ's death on the cross - the
crucifixion. 
