There's more to Easter that just Chocolate Eggs

Easter is a time of indulgence, and with fantastic seasonal produce to choose from it’s a great time to cook up a feast for friends and family. At Easter, we love to serve Spring lamb with a fresh salad, bursting with flavour. But don’t forget the other Easter staple: hot cross buns. Our Executive Chef, Darren Deadman, shows us how to turn them into a fantastic dessert.


Spring Neck of Lamb with Lemon and Thyme

Serves 6
1 hour and 15 minutes


Spring lamb is light, buttery and delicious. Lamb is always increasing in price but to make it more cost-effective you can try different cuts. Here we are using neck of lamb, which is an amazing but underused cut which, if treated well, gives a delicious dish full of flavour.


Spring Neck of Lamb with Lemon and Thyme | Essential Recipes For Easter



25 ml rapeseed oil

1kg Scrag end neck fillet of lamb, off the bone

15 ml of lemon juice, plus some zested lemon rind

6-8 sprigs of thyme

125ml of lamb stock

salt and fresh ground black pepper



• Heat the oil in a heavy-based saucepan

• Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over

• Add the lemon juice, thyme and stock

• Season with salt and plenty of pepper

• Bring to the boil then turn down the heat to a gentle simmer. Place a lid on the pan

• Cook gently, turning the meat over occasionally, for about 20 minutes, until the meat is tender


Serve with warm freshly baked sour dough or a good farmhouse bloomer and a plum tomato, red onion basil salad. Add a few crumbs of crumbled feta to the salad to add a lovely seasoned taste to help cut through the rich and creamy lamb if you’re feeling adventurous.


Hot Cross Bun Bread and Butter Pudding

Serves 6
1 hour and 15 minutes


We all love a toasted hot cross bun; what is Easter without them? If you find yourself with an excess though, you can turn them into a wonderful Easter dessert that is the perfect way to follow your lamb. This is similar to a traditional bread and butter pudding, but the addition of the hot cross bun spices really lift it to a whole new level. Well worth a try this Easter.


Hot Cross Buns | Essential Easter Recipes



6 hot cross buns – any condition, fresh or on the verge of stale.

50g of butter, soft enough to spread

2 eggs

4 egg yolks

60gm of caster sugar

1 tsp vanilla essence

200ml of milk

200ml of double cream



• Preheat the oven to 170°C or gas mark 3

• Butter an ovenproof dish

• Slice the hot cross buns in halves and butter both sides of the bottom halves and then arrange in an oven proof dish

• Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is covered

• Butter the top halves of the buns, place on top of the bottom halves

• Add a few bits of butter to make sure the tops don’t get too dark

• Pour the rest of the mixture over the buns

• Ideally leave to soak for about an hour before cooking to allow to soak up all the egg mixture

• Bake for about 45 minutes or until puffy and rich dark brown


Will you be cooking up a feast this Easter? Show us your creations! Tweet us @Createfood, to share your pictures.