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Cider braised gammon joint with apples and garlic, slowly cooked in the oven. The best cooking method for a great ham roast or sensational ham sandwiches.
Braised pork shoulder with chillies and cumin, Mexican style flavours. Beer braised pork shoulder joint takes four hours to cook in the oven and the result is pork so tender it can be pulled or shredded.
Chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter! Flavoured with cocoa and of course the 'hot' spice mix, with a crunch of cacao nibs.
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 colomba is perfect for Easter Sunday.
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 is panettone hot cross buns, the best of Italian and English Easter traditions combined in one marvellous bake. Easter panettone, Italian hot cross buns, that's what my bunettone are.
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.
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.
Koulourakia are Greek Easter cookies, flavoured with mahlep and coiled into twisty shapes. This traditional recipe uses ammonia as raising agent and exotic mahlep spice, which can be replaced with ground cardamom and fennel seed.
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.
Roast leg of lamb on the bone, cooked medium, pinkish in the middle and with a crispy skin, is the perfect Easter Sunday lunch. Half a leg for four, whole leg for a crowd, just adjust the cooking time per pound of weight.
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 instead of top marzipan layer is so much easier to make! You can keep or skip the marzipan layer inside. Traditional English Simnel cake originates from medieval Mothering Sunday and these days is 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.
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