Easter is the chocolate holiday. I have already procured several chocolate eggs in various sizes, mostly to give away though I’m really tempted to keep the Toblerone Edgy Egg, the brand I’m rather partial to in spite the recent shrinkflation uproar. But I’ll probably make some DIY mini crème eggs because the Cadbury ones have deteriorated in quality so much in the last years, I no longer buy them.
But it’s the hot cross buns that excite me the most at Easter: a breakfast of one or two toasted and buttered is pure delight. If you try making the chocolate ones, they are probably better suited for afternoon tea but just as gorgeous. Or give the Italian colomba, the traditional Easter dove cake a go even though that’s a bit more involved.
But after (or before) all the sweets and treats there’s Easter Sunday lunch to plan as well.
Easter is early this year, so definitely no chance of new season lamb roast for Easter Sunday lunch. You might want to break off with tradition altogether, which I’m considering doing, and serve pulled pork for instance, with rice or warm pita, lavash or bazlama bread. Or even tortillas, because why can’t Easter Sunday tacos be a thing? That would be a low effort, high satisfaction meal, convivial and crowd-pleasing.
But for traditionalists there’s apple cider braised gammon, shoulder of lamb roasted slow and low or roasted ham hocks aka knuckles: excellent value as well.
You might want to splash on a treat of first Jersey Royals if they turn up by then, simply boiled and lightly crushed. Otherwise go for the Greek inspiration of lemon roasted potato wedges.
If you’re in need of dessert, all the chocolate eggs notwithstanding, you can bake a Simnel cake or go all out with a raspberry meringue roulade. Happy Easter!