Menu of the Month April 2026

Menu of the Month

April 2026

Lindsey has chosen a menu that's designed for easy, relaxed dining, whether it’s brunch, lunch, or supper. Most dishes can be prepped ahead of time, giving you more time to enjoy the occasion rather than in the kitchen.

Start with our velvety soup: blend and cool it, then store in a lidded container in the fridge. When you’re ready to serve, gently reheat on the stove for 15–20 minutes, stir in crème fraîche and fresh chopped coriander, and ladle into warm bowls for a comforting touch.

For the kedgeree, the boiled eggs and smoked fish can be prepared ahead. Once cooked and cooled, cover them with foil in an ovenproof dish and keep in the fridge. When it’s time to serve, warm them in the oven at 180°C (160°C fan) for about 20 minutes while you cook the rice.

The parsley sauce is another make-ahead star. Prepare the base and store it in a lidded container in the fridge. Reheat gently, then stir in chopped parsley (prepped the day before if you like) and a dollop of crème fraîche for a fresh, vibrant flavor.

Finish with a tropical fruit dessert. Make it the day before, without the banana, and refrigerate. Take it out an hour before serving to let it come to room temperature, then add freshly sliced banana and finish with a light grating of nutmeg. Serve in glasses or bowls for a simple but elegant ending to your meal.

Carrot and Coriander Soup

Mixed Smoked Fish Kedgeree

Tropical Fruit Salad in Planter's Punch