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 Development Chef, Danny Cheetham, shows us how to turn them into a fantastic dessert.



Start prepping the lamb two days before. It will only take 40 minutes of cooking time on the day to produce a truly mouth-watering meal.

For the Lamb


1 Lamb belly
2.5 litres of water
2 tsp pink salt – for brine
4 tsp fine salt – for brine
15g caster sugar – for brine
200ml rapeseed oil
50g fine salt
15g cracked pepper



Mix the salts, sugar and water together

Put the brine and lamb into a baking tray, cover with a layer of parchment and two layers of foil. Cook in the oven at 110C for 4 hours or until the lamb is tender.

Remove the belly from the tray and discard the liquid

Press between two heavy baking trays lined with parchment until completely chilled (over night).

Once completely chilled cut the meat into 2.5cm x 7.5cm rectangles.

Oil and season the meat and then seal the tops in a hot pan

Move the lamb into an oven pre-heated to 180C and cook for 20 minutes.


For the Green Sauce


1 bunch of flat parsley
1/2 bunch of dill
1/4 bunch of mint
6 sprigs of oregano
400ml rapeseed oil
25ml extra virgin olive oil
10ml red wine vinegar
Fine salt and black pepper
1/2 tsp Mirin
25g Green part of leek
35g Spinach



Blitz the parsley, picked mint and oregano leaves as well as the half the dill together in a blender to a fine chop

Stir in the 45ml rapeseed oil and the extra virgin olive oil

In a separate bowl combine the red wine vinegar, seasoning and mirin and whisk together.

In a food processor, blitz the remaining rapeseed oil, remaining dill, spinach and leek. Once a smooth paste has been achieved, add the mixture to a pan, bring up to 60C and cook for 9-10 minutes while stirring.

Set the mixture aside to cool and then pass through a fine muslin cloth.

Add in the herb and vinegar mixutres and combine together




Nori Paper – 3 sheets
10g Chilli flakes
10g Maldon salt
60g White sesame seeds
60g Black sesame seeds
500g Shredded Hispi Cabbage
20ml Sesame oil
1 tbsp fine salt
1 tbsp lime juice
1 red chilli, finely chopped


To make the furikake, blitz the nori and chilli flakes in a blender until finely chopped. Add the salt and sesame seeds the blender and pulse until mixed

Heat the sesame oil in a pan and fry off the cabbage until soft then add the lime juice, furikake and red chillies to the pan and toss together.

To serve, plate two portions of lamb with the green sauce drizzled over the top alongside a generous portion of the hispi cabbage( sprinkle a little more furikake over the top).




For the Crème Anglaise


9 egg yolks (time to make some meringues with the white we think)
575ml whole milk
30g caster sugar
The seeds of 1 vanilla pod
10g corn flour


Add the milk and vanilla seeds to a pan. Bring to the boil and set aside to infuse and cool slightly

Combine the yolks, sugar and corn flour in mixing bowl and beat until smooth

Slowly whisk the warm infused milk into the yolks mixture

Add the mixture to a pan and cook until the mixture reaches 80C or coats the back of a wooden spoon and stays when you run your finger through it

Pass through a fine seive for a perfect, silky smooth texture


For the Chocolate Sauce


20g corn flour
50g caster sugar
20ml water
400ml whole milk
120g dark chocolate
A pinch of fine salt



Add the cornflour, sugar, water and milk to a pan and stir until combined. Bring up to the boil slowly over a medium heat, stirring often so as to not let the bottom burn

Add the chocolate to a mixing bowl and pour the milk mixture over the chocolate

Once the mixture in the pan has boiled, remove from the heat and pour over the chocolate. Beat together and then chill

Add mixture to the blender and then blitz until smooth




Cut 8 hot cross buns into 2cm thick slices.

Line a slim loaf tin with three layers of cling film (leave plenty of excess over the sides) and then drizzle with chocolate followed by a layer of custard

Add a layer of sliced buns and pack down tightly

Repeat layering the chocolate, Crème Anglaise and hot cross buns until you have used up all the bread

Add one final layer of chocolate and custard and then fold the remain the cling film over the top

Wrap the whole tin tightly in more cling film and cook in a bain marie in the oven at 160C for 45 minutes

Once cooked set aside. Once chilled remove from the tin and portion into 2.5 cm slices and serve.

To serve, reheat the sliced of pudding in the oven. Once warm serve with lashings of the left over Crème Anglaise and chocolate sauce.


Will you be cooking up a feast this Easter? We’d love to see your creations. Tweet or tag us on Instagram @Createfood, to share your pictures.