Easter is a time for creative cooks to show off their most impressive mini egg-hatching cakes and decadent chocolate desserts. With the annual holiday falling on the first bank holiday of the year, why not spend the long weekend cooking up an Easter feast for your friends and family? While the famous Lindt chocolate bunny rules the holiday season, savoury Easter dishes often get sidelined. Steve Smith from Bohemia in Jersey believes there’s much more to an Easter feast than over-indulging on chocolate eggs and hot cross buns!

Below, the Michelin-starred chef recommends his five top dishes for a show-stopping Easter dinner party.

Steve Smith, Head Chef at Bohemia, Jersey,

Steve Smith – Bohemia

1. Easter eggs

Devilled eggs are a great canapé or starter dish. After boiling your eggs, half them and spoon out the yolk. Mayonnaise and mustard always work well, but you can be as creative as you wish with the filling. You can also be playful with the garnish – thinly sliced olives make for great Easter bunny ears!

2. Seasonal Soup

Jersey Royal Soup is a great starter dish for an Easter feast. Sweat the onion and leek in butter without colouring, and then add potatoes, stock and double cream. Simmer gently for 10 minutes, then finish by blending together the ingredients and finally add fromage blanc.

3. Hooked on ShellfishLangoustine - Parnsip - Sea Herbs Cobnuts (6)

We feature fresh fish heavily on our menu and langoustine is in season during this time of year, so it’s always a popular choice with diners during the Easter period. The shellfish goes particular well with parsnip and sea herbs cobnuts, which is how we serve ours in the restaurant.

4. Load up on Lamb

For the main event, roast lamb is the ideal spring dinner party main dish – providing your guests aren’t vegetarian! Consider purchasing a lovely lamb loin & braised neck, which is delicious with peas and roscoff onion (this is how we serve it at Bohemia).

5. Give in to the Greenspurple, broccoli, small fresh , free photos, free images, royalty free,

Purple sprouting broccoli is a delicious side dish to serve your dinner party guests, as it goes well with most meats and is in season in April. Add roasted garlic and pickled walnuts, as they have a savoury-sour flavour which perfectly complements the greens.

Bohemia Bar & Restaurant provides unrivalled Michelin Star dining in the heart of Jersey. Head Chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus.

For reservations please call: 01534 880 588 or visit: www.bohemiajersey.com