S6 EP3: Easter Treasures & Good Friday Guilt
Show notes
Join Gareth and Gary for an Easter special of Dishing It Out . No guest this week, just the two lads, a load of chocolate, and a lot of opinions.
It's all about Easter traditions old and new, both at home and in their hotels, from mountains of Easter eggs to hot cross buns, and how to serve up the perfect lamb dinner. Gary shares his slow-braised lamb shank with root veg and gremolata, while Gareth breaks down how to nail a French-trimmed rack or leg of lamb at home.
They also take on the great Irish moral dilemma: do you still not eat meat on Good Friday?
With leftover Easter eggs coming out their ears, the lads share fun ways to put them to work featuring a croissant and Easter egg bread & butter pudding that might just be better than the egg itself, and a Mexican mole that will leave your mouth watering.
In this week’s Nespresso Dish of the Week, Gary goes back to basics with the humble scone, sharing his recipe for big, tall, airy beauties and settling (or maybe inflaming) the age-old cream, jam and butter order debate.
Then it’s over to your Culinary Conundrums, where they tackle how to clean and season a cast iron pan without wrecking it and whether chefs actually believe in batch cooking at home.
Keep those questions coming to [email protected] .