Cider braised ham with apples and garlic. This is truly the best way to cook gammon/ham. It is out of this world and will make ham sandwiches to die for.
Braised pork shoulder with chilies, Mexican style. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced as if it was a roast, like below; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce.
Double chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter!
Cinnamon twist star bread, a variation on the kanelbullar, Swedish cinnamon buns, theme. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings.
Colomba di Pasqua, Easter Dove is the traditional Italian cake baked for Easter in cases shaped like a dove. A gorgeous, almond studded and orange flavoured panettone equivalent for Easter.
Homemade Easter creme eggs with filling made from buttery icing. Just like Cadbury's mini creme eggs, with white and yellow filling, made from milk chocolate melted into egg moulds.
Bunettone by CuisineFiend, Anglo-Italian Easter cakes with the lightness of Italian panettone and flavour of English hot cross buns. The best Easter cake recipe, in sourdough and yeasted versions.
Roasted gammon hock with cabbage and plum sauce. Ham or gammon hock is a cured pork shank, easy though long to prepare: soaked, boiled and then roasted makes meat falling off the bone.
Hot cross buns with raisins, dried apricots and citrus peel. Based on Dan Lepard's recipe, these are the nicest hot cross buns for Good Friday and Easter Sunday breakfast.
Koulourakia are Easter Greek butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
A rack of lamb, roasted with a herb and parmesan crust. I believe in simple seasoning of this arguably best cut of lamb, but the coating of mainly herbs and parmesan - without too much breadcrumbs - really works.
Marzipan truffles, chocolate covered balls of homemade marzipan, and the chocolate is also homemade! Vegan, easy and utterly delicious.
Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios. It can be made ahead and frozen.
Leg of lamb can be slow roasted but this is the recipe for a leg of lamb on the bone cooked medium. Roasting time: 15 minutes per pound on top of initial 10 at high temperature.
Traditional English Easter biscuits, also called Sedgemoor or Somerset biscuits as they originate from the West Country. These are lovely spiced biscuits with currants and vanilla icing.
Simnel cake with icing and a marzipan layer inside. Traditional English mothering Sunday Simnel cake, a sponge rich with fruit, it is also often baked for Easter.
Slow roasted lamb shoulder with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.
Spring lamb chump chops seared in a hot pan and smothered with a pillow of herby crumbs. Light, fresh and delicate in flavour just like the baby lamb.
Traditionally Simnel cake was a rich yeast cake, with marzipan layer inside and marzipan topping. This adapted Victorian recipe is made with yeast dough nad homemade marzipan.
Best hot cross buns ever: wholemeal, with tons of raisins, piped crosses and delicious sticky honey glaze. There’s no better spring breakfast than a buttered hot cross bun.
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