Easter is a great opportunity to get out your best kitchenware, lay the dinner table and look forward to celebrating the arrival of spring with loved ones! Our guide is here to help you create the perfect Easter feast at home, with plenty of delicious recipe inspiration.

Sweet recipes for Easter

Easter marks the end of Lent  when many people give up sugar, so it’s the perfect time to indulge in a sweet treat! Discover our favourite sweet recipes for Easter here, from hot cross buns to nest cakes.

Hot cross buns

Ingredients:

• 500g strong white flour, plus extra for dusting
• 75g caster sugar
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 1 lemon (zest only)
• 10g salt
• 10g fast-action dried yeast
• 40g butter
• 300ml milk
• 1 free-range egg
• 200g sultanas
• 50g finely chopped mixed peel
• Oil for greasing

For the topping:

• 75g plain flour
• 2 tbsp golden syrup for glazing

Method:

1. Mix the flour, sugar, spices and lemon zest in a large bowl before adding the salt and yeast.
2. Warm the milk in a pan, then add the butter. Once combined, add this to the dry ingredients.
3. Add the egg and bring the mixture together with your hands, incorporating the flour from the edges of the bowl as you go.
4. Tip the dough out onto a lightly floured surface. Knead by hand for about 10 minutes, scattering the sultanas and mixed peel evenly through the dough.
5. Oil a bowl and place the dough in, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
6. Turn the dough out onto a floured surface and divide into 12 balls. Line your baking trays with paper, then place the balls on the tray fairly close together and flatten them slightly.
7. Cover each tray with oiled cling film, making sure it doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size.
8. Preheat the oven to 220°C/200°C Fan/Gas 7.
9. For the topping, add the flour to a bowl with 100ml water. Mix to make a paste and spoon into an icing bag.
10. When the buns have risen, remove the cling film and pipe a cross on each bun. Bake for 15-20 minutes until pale golden brown.
11. Melt the golden syrup in a pan, and while the buns are still warm, brush each with syrup and leave them to cool on a wire rack.

Easter egg nest cakes

Ingredients:

• 225g plain chocolate
• 2 tbsp golden syrup
• 50g butter
• 75g cornflakes
• Mini chocolate eggs

Method:

1. Line a 12-hole fairy cake tin with paper cases.
2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water. Stir the mixture until smooth.
3. Remove the bowl from the heat and gently stir in the cornflakes until they’re coated in chocolate.
4. Divide the mixture between the paper cases and press mini chocolate eggs into the centre of each nest.
5. Chill in the fridge for 1 hour or until completely set.

Savoury Easter recipes

If you’re hosting family and friends over Easter, these recipes are bound to impress. Whether you’re planning to cook a traditional roast or prefer grazing boards for an easy no-cook option, we’ve got you covered.

Roast lamb

Ingredients for the lamb:

• 2x 6-bone lamb racks
• Olive oil
• Salt and pepper
• Fresh rosemary

For the potato gratin:

• Butter for greasing
• 750g potatoes
• 2 garlic cloves
• 2 tsp nutmeg
• 200ml double cream
• 100ml milk
• 100g Emmental

Method:

1. Preheat the oven to 170°C/150°C Fan/Gas 3. Lightly butter an ovenproof dish and set it aside.
2. Peel and cut the potatoes into thin slices.
3. Rinse the potatoes to remove some of the starch, then drain and dry them with a clean dishcloth.
4. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season with salt and pepper. Repeat until all the potato is used up.
5. Mix the cream and milk in a jug and pour the mixture over the potatoes.
6. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7.
7. Heat the oil in a frying pan over high heat and fry the racks of lamb for 2 minutes on each side until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes.
8. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato gratin and steamed seasonal vegetables.

Spring grazing board

Hosting guests this Easter but don’t want to spend all your time in the kitchen? A spring grazing board is the ideal solution. You can tailor it to your preference and dietary requirements, but some popular additions include:

• Cold meats and charcuterie
• Tinned fish
• Cheeses
• Crackers or bread
• Olives
• Pickled veg
• Dips
• Crudites

Once you’ve chosen the snacks, assemble your board and let guests graze throughout the day!

Looking for more inspiration this Easter? Get your home and wardrobe ready for hosting with these related articles on our blog:

• How to prepare your home this Easter
• What to wear on Easter Sunday