DFA Staff Pick: Jenny Bristow Cooks for the Seasons

In this clip from Jenny Bristow Cooks for the Seasons, Jenny demonstrates some ideas for Easter themed meals; steamed asparagus with lemongrass sauce, rack of lamb in Gremolata crust, vanilla mouse with rhubarb, and a layered chocolate tart.

Before becoming one of Northern Irelands best known TV chefs, Jenny worked as a home economics teacher. She made her first television appearance on Farming Ulster in 1989 and has since had several of her own shows and published twelve cookery books.

Jenny boils some eggs in water containing the yellow flowers from the Whin bush, or Gorse, a tradition for many centuries. Eggs have long been associated with Easter as they are a symbol of new life and rebirth. During the medieval period eating eggs was also forbidden during Lent so eggs were part of Easter Sunday celebrations. Additionally, the tradition of eating lamb at Easter has its roots in the Jewish Passover celebrations.

To see how each dish is made, watch the full episode here. Will you be trying any of these recipes this Easter?