A Cosy Easter Kitchen: 7 Delightful Recipes to Brighten Your Spring Table

Instructions:

1. In a large bowl, combine the flour, sugar, yeast, cinnamon, and nutmeg.

2. Stir in the warm milk, melted butter, and beaten egg until a sticky dough forms.

3. Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. Fold in the raisins or currants.

5. Place in a greased bowl, cover, and leave to rise for 1 hour or until doubled in size.

6. Divide the dough into 12 equal portions and shape into buns. Place them on a lined baking tray.

7. Mix the flour and water into a thick paste and pipe a cross over each bun.

8. Cover and prove again for 30 minutes.

9. Bake at 190°C (170°C fan) / Gas Mark 5 for 20–25 minutes until golden.

10. Warm the apricot jam and brush over the buns while they’re still hot for a shiny finish.

 

🥕Ultimate Carrot Cake with Cream Cheese Frosting

No Easter is complete without a slice of moist, spiced carrot cake topped with tangy cream cheese frosting. It’s a crowd-pleaser every time!

Ingredients:

• 250g grated carrots

• 300g caster sugar

• 240ml vegetable oil

• 4 medium eggs

• 250g plain flour

• 2 tsp bicarbonate of soda

• ½ tsp salt

• 2 tsp ground cinnamon

• Optional: 100g chopped walnuts or 100g crushed pineapple (well-drained)

For the frosting:

• 225g full-fat cream cheese (room temperature)

• 115g unsalted butter (softened)

• 250g icing sugar (sifted)

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 175°C (155°C fan) / Gas Mark 4. Grease and line two 20cm round cake tins or one deep 23cm tin.

2. In a large bowl, beat together the sugar, oil, and eggs until smooth.

3. Stir in the grated carrots (and optional nuts or pineapple).

4. In a separate bowl, combine the flour, bicarbonate of soda, salt, and cinnamon.

5. Fold the dry ingredients into the wet mixture until just combined, don’t overmix.

6. Pour into the prepared tin(s) and smooth the top.

7. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

1. Beat the cream cheese and butter together until smooth and fluffy.

2. Gradually mix in the icing sugar and vanilla.

3. Spread generously over the cooled cake. Decorate with extra nuts or grated carrot curls if desired.

 

🧀Savoury Spring Vegetable Quiche

Perfect for Easter lunch or a picnic, this quiche is packed with colourful spring veg and creamy, cheesy filling.

Ingredients:

• 1 sheet ready-rolled shortcrust pastry

• 4 medium eggs

• 200ml double cream

• 100ml milk

• 100g grated mature cheddar

• 100g cherry tomatoes, halved

• 100g mushrooms, diced or sliced

• 1 small red onion, thinly sliced

• Salt & pepper to taste

• Optional: fresh chives or parsley to garnish

Instructions:

1. Preheat oven to 190°C (170°C fan) / Gas Mark 5. Line a 23cm tart tin with pastry and blind bake for 15 minutes.

2. In a jug, whisk the eggs, cream, milk, salt, and pepper.

3. Scatter the vegetables and cheese into the pastry case, then pour over the egg mixture.

4. Bake for 30–35 minutes until set and golden on top.

5. Cool slightly before serving. Garnish with herbs if using.

 

🧅Slow-Roasted Lamb Shoulder with Garlic & Rosemary

Nothing says Easter quite like roast lamb. This version is melt-in-the-mouth tender with rich, herby flavour.

Ingredients (serves 6–8):

• 2kg lamb shoulder

• 4 garlic cloves, sliced

• 3 sprigs fresh rosemary

• 2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp ground black pepper

• 250ml lamb stock or water

Instructions:

1. Preheat oven to 160°C (140°C fan) / Gas Mark 3.

2. Make small slits in the lamb and insert garlic slices and rosemary leaves.

3. Rub with olive oil, salt, and pepper. Place in a roasting tin.

4. Pour stock into the base of the tin, cover with foil, and roast for 4 hours.

5. Remove foil, increase heat to 200°C, and roast uncovered for 20–30 minutes for a crispy finish.

6. Rest for 20 minutes before carving.

 

🌼Mini Egg Chocolate Nest Cakes

These no-bake treats are an Easter classic; crunchy, chocolatey, and topped with colourful mini eggs. Kids (and grown-ups!) love them.

Ingredients (makes 12):

• 200g milk chocolate

• 100g shredded wheat (or cornflakes for a lighter version)

• 2 tbsp golden syrup

• 50g unsalted butter

• Mini chocolate eggs, to decorate

Instructions:

1. Melt the chocolate, butter, and golden syrup together in a heatproof bowl over a pan of simmering water (or in the microwave in short bursts).

2. Crush the shredded wheat into a bowl, then pour over the chocolate mixture. Stir to coat.

3. Spoon into 12 cupcake cases and shape into nest-like hollows.

4. Place 2–3 mini eggs in the centre of each.

5. Chill in the fridge for at least 1 hour before serving.

🌿Asparagus, Pea & Feta Tart

Fresh, green, and packed with flavour, this spring tart makes a stunning centrepiece for a light Easter lunch.

Ingredients (serves 4–6):

• 1 sheet ready-rolled puff pastry

• 200g asparagus tips

• 100g frozen peas (defrosted)

• 100g feta cheese, crumbled

• 3 medium eggs

• 150ml double cream

• 1 tbsp olive oil

• Salt and black pepper

• Zest of 1 lemon (optional)

Instructions:

1. Preheat oven to 200°C (180°C fan) / Gas Mark 6.

2. Unroll pastry onto a baking tray, score a 1cm border around the edge, and prick the middle with a fork.

3. Bake for 10 minutes until lightly golden. Press down the centre if puffed.

4. Whisk eggs and cream with salt, pepper, and lemon zest.

5. Pour mixture over the tart base. Top with asparagus, peas, and crumbled feta.

6. Drizzle with olive oil and bake for a further 15–20 minutes, until the filling is just set.

💐 Wrap-Up

Easter is about celebrating life, renewal, and togetherness. These recipes bring that spirit to the kitchen, whether you're baking for loved ones or treating yourself. Don’t forget a vase of fresh tulips and a pastel tablecloth to complete the vibe. 🐇