EASTER RECIPES

Easter Egg

Cheesecake

Ingredients vegetable oil, for the tin

200g digestive biscuits

80g unsalted butter, melted

250g chocolate mini eggs or leftover

Easter eggs

400g full-fat soft cheese

150g icing sugar

1 tsp vanilla bean paste

400g double cream

Method

STEP 1

Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.

STEP 2

Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl.

Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.

STEP 3

The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

Cheesy Green Veg

Gratin

Ingredients

1 cauliflower (450g), broken into florets, leaves reserved

200g purple sprouting broccoli

200g spinach

70g unsalted butter

70g plain flour

900ml whole milk

2 tsp English mustard

150g mature cheddar

½ bunch of chives, finely chopped

Method

STEP 1

Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.

STEP 2

Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.

STEP 3

Heat the oven to 220C/200C fan/gas

7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.

STEP 4

Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

Slow Cooker Leg of Lamb

Ingredients

2 tbsp olive oil

1.3kg boneless leg of lamb, tied

30g unsalted butter

2 tbsp plain flour

300ml lamb stock

200ml red wine

2 red onions, cut into wedges

2 garlic cloves, sliced

5 sprigs of thyme

5 sprigs of rosemary

Mashed potatoes and steamed veg, to serve

Method

STEP 1

Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.

STEP 2

Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.

STEP 3

Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it’ll be quite soft) with mashed potatoes, green veg and the gravy.

Hot Cross Buns

Ingredients

300ml full-fat milk, plus 2 tbsp more

50g butter

500g strong bread flour

1tsp salt

75g caster sugar

1tbsp sunflower oil

7g sachet fast-action or easy-blend yeast

1 egg, beaten

75g sultanas

50g mixed peel zest 1 orange

1 apple, peeled, cored and finely chopped

1tsp ground cinnamon

1 tsp mixed spice

For the cross

75g plain flour, plus extra for dusting

For the glaze

3tbsp apricot jam

Method

STEP 1

Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easyblend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

STEP 2

Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

STEP 3

With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

STEP 4

Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

STEP 5

Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

STEP 6

Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.