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Three recipes for a long Sunday lunch

Finish off your weekend with a trio of delicious dishes from our chefs at Pizza East

As warmer weather approaches, so does the prospect of entertaining outdoors. To help you with inspiration for your next Sunday lunch, our Pizza East chefs have three recipes that are made for sharing.

Whole Roasted Spatchcock Chicken

Serve family style for four to six people

For the brine


800g salt

80g brown sugar

10 bay leaves

100g black peppercorns

2 garlic bulbs

2 lemons

1 bunch of thyme

1 bunch of rosemary


1. Heat all the ingredients in five litres of water, then dilute with five litres of cold water and chill.

2. Brine the chicken for 12 hours.

For the marinade


10 shallots

10 red chillis

10 garlic cloves

50g smoked sweet paprika

50ml extra virgin olive oil


1. Finely dice the shallots, chillis and garlic, then shallow fry with the paprika. Blitz into a paste and chill.

2. Wash and dry the chicken. Then, rub the paste onto it and marinate overnight.

For the dry rub


100g smoked sweet paprika

10g black pepper

10g dried oregano

5g smoked salt

10g toasted fennel seeds


1. Combine all the ingredients and blend together.

2. Rub the mixture onto the chicken and roast in the oven at 200°C for one hour.

Garlic Thyme Potatoes


1kg new potatoes, peeled and chopped

3 garlic cloves, sliced

4 sprigs of thyme

Salt and pepper to taste

4 tbsp extra virgin olive oil


1. Cut the potatoes into quarters, then roughly chop the thyme and garlic.

2. Add the potatoes and thyme to a mixing bowl and season with salt, pepper and generous amounts of extra virgin olive oil.

3. Place onto a baking tray and roast at 240°C, tossing every 10 minutes so that they cook evenly.

4. Once the potatoes are completely browned all over, remove them from the oven and leave to cool.

Olive Oil And Polenta Cake with berries and mascarpone

Serve family style for four to six people


6 small eggs

570ml Crete Gold olive oil

6g baking powder

6g baking soda

20g sea salt

500g plain flour

700g sugar

100g coarse polenta

610ml whole milk

10g orange zest

2g lemon zest

120ml orange juice

100ml Grand Marnier


1. Whisk the eggs and the olive oil until light and fluffy.

2. Combine all the dry ingredients with the wet ingredients, alternating dry with wet at each stage.

3. Portion into a lined and sprayed 9in x 2in springform tin, and top with a sprinkle of polenta.

4. Bake at 176°C for approximately 50 to 60 minutes (or until cooked all the way through).

Whipped mascarpone


200g mascarpone

200ml double cream

2g sea salt

Mixed berries for serving


Whisk the ingredients together until you get stiff peaks, then store in the fridge. Serve with the cake and top with mixed berries.