Easter is the best time of year to really indulge and enjoy the delicious ingredients that spring has to offer, as well as a great reason to spend time with friends and family. Take a look at our collection of Easter recipes for fantastic foodie ideas from simple fishcakes to melt-in-your-mouth chocolate desserts and a delectable Easter roast with a twist.#
Hot cross buns
For a classic Easter treat, why not try and make your very own hot cross bun with a spicy kick?
Prep time: 2 hours
Cooking time: 10-30 minutes
Serves: 12 buns
For the buns
625g strong white flour, with extra for dusting
45g unsalted butter, cut into cubes, plus extra for greasing
85g caster sugar
1 unwaxed lemon, finely grated zest only
1 ½ tsp fast-action yeast
1 free-range egg
275ml tepid milk
125g mixed dried fruit
For the topping
2tbsp plain flour
Vegetable oil, for greasing
1tbsp golden syrup, gently heated for glazing
- For the bun, sieve the flour, salt and the ground mixed spice into a large bowl, using your fingers rub the butter into the dry mixture. Make a well in the centre of the mixture, then add the lemon zest, sugar and yeast.
- Beat the eggs and add the flour with the milk, mixing together to form soft, pliable dough.
- On a lightly floured work surface mix the dried fruit into the dough until evenly distributed, kneading lightly for 5 minutes, or until smooth and elastic.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the bowl, then cover with a clean tea towel and set aside in a warm place for 1 hour to prove.
- Turn out the proved dough on to a floured surface and knock back the dough. The reshape the dough into a ball once again and return to the bowl, cover for an additional 30 minutes to rise.
- Returning to the floured surface, divide the dough into 12 equal pieces. Roll each piece into a ball, flattening slightly into a bun using the palm of your hands. Cover the bun again with the tea towel and set aside to rest for 5-10 minutes.
- Grease the baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns in greaseproof paper, then place in a large polythene bag. Tying the ends of the bag to ensure no air can get in and set aside in a warm place to rise for an additional 40 minutes.
- Preheat the oven to 240C/220C fan.
- Whilst the buns rise, mix plain flour to a smooth paste with 2 tablespoons of cold water to make the toppings
- Once the buns have risen, remove from the bag and greaseproof paper and spoon the flour mixture onto a piping bag and pipe a cross on each bun.
- Place the buns into the preheated oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush the top with the golden syrup, then set aside to cool on a wire rack.
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 12 people
500g skinless cod, haddock or pollock fillets
1 large Maris Piper potatoes (250g)
4 tbsp plain flour
2 tbsp mixed fresh green herbs, such as dill, chives or parsley
- Peel the potato and roughly chop the fish.
- Combine the potato and fish in a bowl with the flour, seasoning with sea salt and black pepper.
- Bring together using your hands and shape into 12 flat patties and leave to chill in the fridge.
- Heat the oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fishcakes for 2-3 minutes each side, until golden brown and crispy. Then remove and drain on kitchen paper.
- Chop and stir the herbs through the mayonnaise and serve with the fishcakes. Try adding watercress and a wedge of lemon to complete the dish.
Roasted lamb with rosemary and garlic
Make roast lamb the centrepiece of your Easter lunch with this succulent recipe, for the best results stud the leg with rosemary and garlic a day in advance allowing the herbs to really permeate the meat.
Prep time: 10 mins
Cooking time: 1 hour 45 mins
leg of lamb weighing 2½ kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock
- Stud the lamb with garlic and rosemary.
- Heat oven to 170C. Then heat some oil and brown the lamb all over.
- Place carrot, onion, garlic and rosemary into a roasting tin and pour in the wine and stock.
- Roast for 1 hour 45 minutes, turning one halfway through. Leave to rest for 30 minutes.
- Make the gravy as the lamb is resting by pouring the liquid from the roasting tin through a sieve and reducing a little on the hob.
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