Spring is the perfect time to gather friends and family and enjoy lighter, brighter seasonal dishes, especially with Easter celebrations just around the corner. This season, NEFF invites home cooks to embrace fresh flavours with recipes like Butterfly Leg of Lamb with Ratatouille and a zesty Lemon & Poppy Seed Traybake – vibrant, versatile dishes designed for relaxed spring and Easter entertaining.

NEFF ovens help home cooks bring out the best in seasonal ingredients with ease. Featuring CircoTherm® for even, multi-level cooking, Circo Roasting with added steam, and precise temperature control, NEFF ovens ensure reliable, high-quality results. Meats roast evenly while retaining moisture, vegetables cook through without losing their bite, and bakes rise beautifully with a soft, delicate crumb. Whether preparing a spring roast or a simple traybake, NEFF technology delivers consistent results with minimal effort.

“Spring cooking is all about freshness, colour, and simplicity,” says Eleanor Martin, professional chef and culinary expert at the Home of Innovation. “With NEFF’s CircoTherm® function, you can cook multiple elements of a meal at once without flavour transfer, which is ideal for dishes like lamb and roasted vegetables. The added steam function helps keep meat succulent while ensuring bakes stay light and moist. It gives you the confidence to cook seasonal dishes beautifully, without overcomplicating the process.”

FULL RECIPE: Butterfly Leg of Lamb with Ratatouille

Ingredients

  • 1.5–2kg leg of lamb, off the bone and butterflied
  • 2 garlic cloves, peeled
  • Small bunch of fresh oregano, chopped
  • 8 anchovy fillets
  • 100ml red wine vinegar
  • Sea salt and pepper
  • Olive oil

For the Ratatouille

  • Olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 can chopped tomatoes
  • 3 courgettes, thickly sliced
  • A handful of fresh basil leaves

Method

  1. Preheat the oven using Circo Roasting at 200°C with low added steam. Place the garlic and oregano in a pestle and mortar with a pinch of sea salt and crush into a rough paste. Using a sharp knife, make small incisions in the fat side of the lamb, rub in the paste, and season well. Lay the anchovy fillets over the lamb.
  2. Pour over the red wine vinegar and drizzle generously with olive oil. Roast for 35–45 minutes, depending on preference, until browned on the outside and still slightly springy to the touch. For precision, use the integrated meat thermometer to reach an internal temperature of 68–75°C. Remove from the oven and leave to rest in a warm place.
  3. Meanwhile, heat olive oil in a heavy-based saucepan and gently fry the onion and garlic for around 10 minutes until soft. Season well, then stir in the chopped tomatoes and cook for a further 10 minutes until reduced.
  4. Griddle the courgettes and peppers until lightly charred, then add to the tomato sauce and cook until tender. Just before serving, stir in fresh basil. Slice the lamb into thick pieces, spoon over the resting juices, and serve alongside the ratatouille.

Tip: For perfectly cooked vegetables, use the NEFF hob frying sensor to maintain consistent heat when griddling.

FULL RECIPE: Lemon & Poppy Seed Traybake

Ingredients

  • 175g butter, at room temperature
  • 225g caster sugar
  • 3 large eggs, beaten
  • 225g self-raising flour, sifted
  • 2 tsp baking powder
  • 100g sour cream
  • 4 tbsp poppy seeds
  • Grated rind of 2 lemons

For the syrup

  • 100g icing sugar
  • Juice of 2 lemons

Method

  1. Preheat the oven to 180°C using CircoTherm®. Grease and line a 20 x 26cm cake tin. Beat the butter until soft, then add the caster sugar and beat until light and fluffy. Gradually add the eggs, beating well between each addition.
  2. Fold in the sifted flour, baking powder, sour cream, poppy seeds, and lemon rind until fully combined. Spoon the mixture into the prepared tin and smooth the top.
  3. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
  4. While the cake is baking, prepare the syrup by gently heating the lemon juice and icing sugar in a small pan until dissolved. Bring to the boil for 2 minutes, then remove from the heat.
  5. Once baked, remove the cake from the oven and use a skewer to make small holes across the surface. Pour over the warm lemon syrup and allow to cool in the tin before slicing into squares.

Tip: This traybake can also be made in a NEFF combination microwave oven using Hot Air at 180°C with 180W for faster results.

Inspired to refresh your space this season? Discover the latest in kitchen design at an exclusive live event hosted by Sara Cosgrove at the Home of Innovation showroom in Dublin 12 on April 18th, in partnership with House & Home.

From styling and layout inspiration to expert insights on integrating NEFF appliances seamlessly into your home, this event offers a relaxed, interactive way to explore how thoughtful design can elevate both your kitchen and everyday living. Find out more and reserve your spot via Eventbrite.