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Easter 2022: recipes, food boxes, hampers, cakes and chocolate eggs

Foodie inspiration for the four-day bank holiday weekend


Adam Smith at Restaurant Coworth Park

Salt baked lamb shoulder with English feta, cucumber and mint salad

Recipe: salt baked lamb shoulder with English feta, cucumber and mint salad

This is a twisted version of the traditional Easter lamb, created by Adam Smith, executive chef at Restaurant Coworth Park. Served with a feta, cucumber, and mint salad, it’s a tasty and fresh recipe that brings spring flavours at Easter.

Ingredients: serves 4
  • 1 small lamb shoulder on the bone (around 1-1.2kg)
  • 900g strong flour
  • 30g rosemary
  • 30g thyme 
  • 300g salt
  • 9 egg whites 
  • 220g water 
  • 2 large cucumbers
  • 1 bunch mint 
  • 250g English feta cheese 
  • 20 black olives 
  • 200g roasted almonds
  • 100g toasted pine nuts  
  • 2 lemons
  • 500g Greek yoghurt 
  • Good olive oil 
  • Smoked paprika  
  • Pick all the leaves from the thyme and rosemary, place into a food processor with the salt and blitz until fine, and then add the flour and blitz for a further minute. Add the egg whites and slowly the water until a smooth paste forms. 
  • Remove from the food processor and kneed on the table, then rest in the fridge for 30min. 
  • After resting, roll the pastry until around 1cm thick, place the lamb shoulder onto of the pastry and wrap around ensuring there are NO holes or gaps in the pastry.
  • Place on a baking tray and into the oven at 220oc for 20 min, then turn the oven down to 140oc and cook for 4 hours. Rest for 40min before serving. 
  • Slice the cucumber length ways about 3mm thick using a mandolin.
  • Dice the cheese and chop the black olives.
  • In a large bowl add the cucumber, diced feta cheese, almonds, pine nuts and black olives. 
  • Season with lemon juice and dress with olive oil. Tear the mint and mix in the salad.
  • Serve the salad in a large bowl. 
  • Season the Greek yoghurt with salt, pepper, smoked paprika and zest and juice of a lemon.
  • To serve, place the salad and yoghurt in the middle of the table, cut a lid in the top of the salt pastry and fork the meat from the bone.


Cyril Lignac at Bar des Prés

Chimichurri lamb chops with peas recipe

Recipe: chimichurri lamb chops with peas

This is an Easter lamb main course with a difference. Created by French chef Cyril Lignac, owner of Bar des Prés in Mayfair, this recipe uses Latin American-inspired chimichurri as a delicious alternative to mint sauce. 

Serves 4 
  • Preparation time: 20 minutes 
  • Cooking time: 8 minutes
  • 12 lamb chops
  • ½ bunch of flat-leaf parsley
  • ¼ bunch coriander
  • ¼ bunch of mint
  • 6 garlic cloves, peeled 
  • green Tabasco sauce
  • 2 pinches of cumin powder
  • 1 lemon
  • 1 orange
  • 350g peas
  • 20ml olive oil + 1 dash for cooking
  • A few toasted and crushed almonds
  • 20g of butter
  • Fine salt, coarse salt, ground pepper
  • In the blender, add the stripped herbs together with the garlic, start blending, add the olive oil, Tabasco, cumin, lemon juice and orange zest, blend. Put aside in a bowl.
  • In a pot of boiling salted water, cook the peas, when cooked, drain them and plunge them into a bath of ice water.
  • In a frying pan, add a dash of oil, season the chops with salt and pepper and brown them, add a knob of butter, coat them in the butter. When they are cooked to the desired doneness, place them on a plate. While the chops are cooking, in a sauté pan, add a knob of butter and the peas, deglaze them with the orange juice, let them thicken and heat up. Season with fine salt.
  • Place a spoonful of chimichurri on the plates, add the chops, pour in the peas then sprinkle with the toasted almonds.


Charlie Hibbert at Thyme

Egg, leeks and shaved truffle by Charlie Hibbert, chef director at Thyme

Rich Stapleton

Recipe: egg, leeks and shaved truffle

Charlie Hibbert, chef director of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch. 

Ingredients: serves 4
  • 4-8 young leeks, depending on size
  • 4 free range eggs
  • 1 large autumn truffle – if you have a spare day, store the truffle in a sealed container with the unbroken eggs 
  • 1 tbsp unsalted butter
  • Maldon salt flakes and freshly ground black pepper
  • A grating of Parmesan
  • Olive oil to serve
  • Place a medium pan of salted water on to boil. Peel off the outer leaves of the leeks and discard. Blanch the leeks in the boiling water until cooked – about four minutes. While they’re blanching, you can fry your eggs, crack them into a small non-stick frying pan over a medium heat and fry until cooked through.
  • Once the leeks are cooked, lift them out of the pan and slice them lengthways. Melt the butter in a frying pan, put the leeks in cut side down and season with a pinch of salt and pepper, and cook over a medium to high heat for three to four minutes.
  • Split the leeks between four starter plates, top with an egg on each. Finally, cover liberally with wafer thin slices of truffle and a little Parmesan on each. Season with a touch of salt and pepper and a little olive oil and serve.


Niamh Larkin at 45 Park Lane

Easter egg chocolate cake pops by Niamh Larkin at 45 Park Lane

Recipe: Easter egg chocolate cake pops

This recipe by Niamh Larkin shows you how to recreate 45 Park Lane’s popular cake pops. This at-home version is perfect for using up your Easter egg chocolate over the weekend and a fun activity to do with your children. You can be as creative as you’d like with the sprinkles and toppings.

Ingredients: for the vanilla cake and chocolate cake
  • 200g butter
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 200g self raising flour
Milk chocolate ganache
  • 100g cream
  • 100g milk chocolate
White chocolate ganache
  • 80g cream
  • 150g white chocolate
  • Additional chocolate of your choice (I like to use three different colours so you have three varieties of cake pop, e.g. milk, dark and white)
  • Sprinkles of your choice (the more colourful the better)
  • First make the cake. Heat oven to 170C fan. Grease and line the base of 2 - 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. (Halve the mix and add a tablespoon of cocoa powder for chocolate cake).
  • Tip into the cake tins and bake for about 20 mins until risen and golden brown. Set aside to cool completely. While the cakes are cooling, make the ganaches (you can of course use your Easter eggs for this!). 
  • In one bowl mix the ingredients for the milk chocolate ganache, melt together gently in the microwave, set aside.
  • In another bowl mix the ingredients for the white chocolate ganache, melt together gently in the microwave, set aside.
  • Once the cake is cooled, crumble into large crumbs. Add the ganache and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
  • To coat your cake pops, you can use your Easter eggs, be sure to melt it very slow and carefully in the microwave white and milk or dark separately. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.


Birds Bakery

Birds Bakery’s Easter tray bake

Recipe: Easter tray bake

Sweet and savoury treat specialist Birds Bakery has put together a menu of easy Easter recipes – including this delicious tray bake. With a combination of Easter eggs, mini eggs and creme eggs, it’s probably the most moreish bake for fans of Easter chocolate.

Ingredients – makes 12: for the cake
  • 125g unsalted butter, plus extra to grease the tin
  • 165 caster sugar
  • 175g self-raising flour
  • 2 large eggs, beaten
  • 150ml milk
  • 50g cocoa powder
  • 2tsp vanilla extract
For the icing
  • 100g milk chocolate easter egg, chopped up
  • 100g unsalted butter, softened
  • 100g icing sugar
  • 100g of your favourite easter treats (mini eggs, creme eggs, chocolate eggs or anything else)
  • Preheat the oven to 180C, and grease your 20x30cm tin.
  • Place all of your cake ingredients into one large bowl, along with around 3 tablespoons of boiled water. Whisk until well-combined.
  • Pour your cake mixture into your tin, and bake for around 25 minutes, or until a skewer inserted comes out clean. Leave to cool.
  • Combine the softened butter and icing sugar in one bowl, ideally using an electric whisk, until light and fluffy.
  • Melt your easter egg in a microwave, and then pour into your icing sugar mixture.
  • Spread out evenly over your tray bake, then scatter all of your easter chocolate treats over the top of it. Serve.



Thyme’s Rude Bob cocktail 

Kirstie Young

Recipe: Thyme’s Rude Bob cocktail 

This cocktail recipe from Thyme in Gloucestershire makes such a lovely snifter to start an evening, and you can save time by making a simple sorbet for afters too.

Ingredients – serves two: for the rhubarb syrup
  • 6 rhubarb
  • 2 thumbs of ginger, grated
  • 300g caster sugar
For the cocktail
  • 70ml gin
  • 30ml Aperol
  • 30ml blood orange juice
  • 30ml rhubarb syrup
  • Champagne or prosecco (and a splash of soda if you want it a bit lighter) to top up
  • Chop the rhubarb and mix together with the sugar and grated ginger in a sterilised container with lid, and refrigerate for three days, ensuring the rhubarb is evenly spread out. After three days, strain the liquid through a fine sieve and put into a sterilised jam jar (hang onto the rhubarb). This will keep in the fridge for a couple of weeks. 
  • For the cocktail, put ice into a cocktail shaker (or large jar if you don’t have a shaker) and add all the ingredients except the sparkles. Shake vigorously and pour into a couple of highball glasses (with ice already added). Top up with fizz (and a splash of soda) and serve.
  • For a delicious sorbet, you can blend the leftover rhubarb and ginger along with 100ml water, the juice of two oranges and a lemon together into a purée, and then add 350g icing sugar, blending again.  Pass the sorbet through a fine mesh sieve and be sure to get as much liquid out of the remaining pulp as possible.  If you have an ice cream machine, churn the sorbet until frozen, otherwise put the liquid into a container in the freezer and stir every half hour until ready.



Brewdog’s Hot Cross Rum cocktail 

Recipe: Hot Cross Rum cocktail 

What’s better than lashings of chocolate at Easter? A Hot Cross Rum cocktail made with Brewdog’s newly-launched 500 Cuts Cherry & Dark Chocolate rum… 

  • 50ml 500 Cuts Cherry & Chocolate Rum 
  • 2tsp (10ml) Oloroso sherry 
  • ½ tsp maple syrup 

Stir all ingredients in a rocks glass over cubed ice and garnish with an orange twist. Hot Cross Bun is optional…


Farmison & Co’s Easter range 

Farmison & Co’s Easter range 

In an ode to the rich landscape and depth of flavour rooted in the historic county of Yorkshire, online sustainable butcher Farmison & Co is celebrating seasonal ingredients across its Easter range. Farmison & Co’s Easter menu includes a crown of lamb with apricot, fennel and citrus peel (£59.95); fillet barrel of beef with wild garlic butter (£95); and a stuffed saddle of lamb with Wensleydale (£48.95). 


Darts farm Easter box

Food box: Darts Farm’s Shepherd Roast meal for four

This box from Darts Farm has everything you need for a succulent lamb roast – and even includes some Rococo chocolate eggs for a sweet treat. The box includes a whole shoulder of lamb, Devon new potatoes, broccoli, parsnips, carrots, cauliflower, garlic, rosemary, The Bay Tree rich and fruity redcurrant and rosemary gravy, and Rose Farm mint sauce.


Easter with Heliot Steak House x Tom Hixson of Smithfield

Food box: Easter with Heliot Steak House x Tom Hixson of Smithfield

Master butchers Tom Hixson of Smithfield has joined forces with London’s Heliot Steak House to launch a limited edition premium fresh butchers’ box for UK-wide delivery. Filled with the finest cuts from producers that prioritise animal welfare and heritage, the special Easter box has been created in collaboration with Ioannis Grammenos, executive chef of Heliot Steak House. The box features a Black Label Argentine fillet from heritage Angus and Hereford breeds, Irish Kettyle bone marrow butter, and for a traditional Easter centrepiece, two free-range and grass-fed New Zealand (Lumina) lamb racks, reared on specially cultivated chicory and herb pastures. Order by midday 12 April for guaranteed delivery before Easter weekend. 


Snowdonia Cheese Company’s Easter hampers 

Snowdonia Cheese Company’s Easter hampers 

If you’re fed up with the usual chocolate, why not send your favourite people (or yourself) an Easter gift hamper curated with Snowdonia Cheese Company favourites and handpicked goodies from its guest producers. Options include the Easter Treats Hamper (£50); Easter Champagne Celebration Hamper (£90); and the Happy Easter Gift Basket (£45). 


‘Sonny & Cher’ cheese and charcuterie box by cheesegeek

‘Sonny & Cher’ cheese and charcuterie box by cheesegeek

Another option for fromage fans is the “Sonny & Cher” cheese and charcuterie box by cheesegeek. Collaborating with Brighton-based artisan producer Curing Rebels, the box features three incredible cheeses with three outstanding meats. 


Patisserie Valerie’s Easter cakes

Patisserie Valerie’s Easter cakes 

Patisserie Valerie bakery has created some showstopping centrepieces this Easter, which are available for nationwide delivery and in-store until 20 April. The Easter Smash Cake (£49.95, serves 10-12, pictured) features three-layers of rich chocolate sponge with chocolate and fresh cream and is sprinkled with chocolate honeycomb, cookie pieces and mini chocolate beans. The Easter Log Cake (£42.95, serves 10-12) features a rolled chocolate Genoise sponge with Swiss chocolate buttercream, adorned with chocolate eggs, edible bunnies and carrots and set atop a layer of buttercream. 


Hotel Chocolat ostrich eggs

Hotel Chocolat ostrich eggs

With more than 50 options available on the Easter section of its website, Hotel Chocolat has something for everyone. Tasty items include eggs and soldiers truffles, a chocolate spread Easter sandwich, the ultimate Easter hamper and the classic bunnies. However, the real challenge for any chocoholic will be tackling one of Hotel Chocolat’s gargantuan ostrich eggs – plus the tray of 20 chocolates which come with it.  


Easter Äggs by Gåva

Easter Äggs by Gåva

Swedish design-led gift company Gåva has a range of Easter Äggs – new and reusable eggs which you fill with what you like. Available in various sizes and designs (including a DIY Ägg that you decorate yourself), Swedish Easter Äggs are designed to hold any number of surprises, from homemade treats and experience vouchers to jewellery and toys. The Easter Äggs cost from £12 and customers can choose fillings such as Swedish pick and mix, vegan pick and mix, chocolate pralines and cocktail gummies.


Gelatorino’s gelato filled Easter egg

Gelatorino’s gelato filled Easter egg

An Easter egg filled with gelato? Yes please! Gelatorino’s half milk chocolate egg shell can be filled with gelato flavours such as pistachio, stracciatella, dark chocolate, hazelnut, gianduja, zabajone and vanilla. Costing £23 they are available for delivery to selected postcodes in London. 


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