Easter Recipes

Easter - Simnel Cake by Mary Berry


  • 100g/3½oz glacé cherries
  • 225g/8oz butter, softened, plus extra for greasing
  • 225g/8oz light muscovado sugar
  • 4 large free-range eggs
  • 225g/8oz self-raising flour
  • 225g/8oz sultanas
  • 100g/3½oz currants
  • 50g/2oz chopped candied peel
  • 2 lemons, grated zest only
  • 2 tsp ground mixed spice

For the filling and topping:

  • 450g/1lb marzipan 
  • 1–2 tbsp apricot jam, warmed
  • beaten free-range egg, for glazing

  1. Preheat the oven to 150C/130C Fan/Gas
  2. Grease and line a 20cm/8in cake tin. 
  3. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. 
  4. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.
  5. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
  6. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack.
  7. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. 
  8. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.

Good Friday - Spiced baked salmon with sweet potatoes & tomatoes - serves 4



  • 4 salmon fillets or whole side of salmon, skin on 
  • 2 large sweet potatoes, chopped (cleaned but not peeled)
  • 2 red onions, peeled and cut into 8 
  • 250g cherry tomatoes on the vine 


  • 75g whole Greek yoghurt or coconut yoghurt 
  • 3 cloves garlic, peeled and crushed 
  • 2 inch piece of ginger, peeled and grated 
  • 1 lime, juice and zest
  • 2 tsp each of cumin, turmeric, coriander & paprika 
  • Salt & pepper 


Mix all the ingredients together for the marinade and pour over the salmon fillets. Leave to marinade for about 2 hours but up to 24 hours in the fridge. 

Preheat the oven to 180C. Place the potatoes and onions on a lined, large baking tray and drizzle over the olive oil and seasoning. Bake for around 15-20 minutes until starting to soften and brown.  

Add the salmon fillets and tomatoes to the tin and roast for a further 20 minutes until the salmon is cooked through. 

Serve with green vegetables or a green salad.

By @undercovercook for more information click HERE 

Hot Cross Bun by Jamie Oliver - Makes 12


  • 200 ml semi-skimmed milk
  • 55 g unsalted butter 
  • 2 x 7 g sachets of dried yeast 
  • 455 g strong bread flour, plus extra for dusting 
  • 1 teaspoon mixed spice 
  • 1 teaspoon cinnamon 
  • 1 whole nutmeg, for grating 
  • 55 g caster sugar 
  • 2 balls of stem ginger 
  • 1 large free-range egg 
  • 2 tablespoons plain flour 
  • 55 g sultanas or raisins 
  • 30 g dried cranberries 
  • 2 tablespoons mixed peel 
  • runny honey


  1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
  2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
  3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
  4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
  5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
  6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
  7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
  8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
  9. Preheat the oven to 190ºC. Grease and line a large baking tray.
  10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. 
  11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
  12. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
  13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
  14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
  15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool. 
  16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious.
  1. TIPS • Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer – when I fancy a change, I love chopped dried apricots or sour cherries. 
  2. • If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.

Paul Hollywood's Chelsea Buns - Makes 10

  • 500g/1lb 2oz strong white flour, plus extra for dusting
  • 1 tsp salt
  • 1 x 7g sachet fast-acting yeast
  • 300ml/10fl oz milk
  • 40g/1½oz unsalted butter, plus extra for greasing the tin
  • 1 free-range egg
  • vegetable oil, for greasing

For the filling:
  • 25g/1oz unsalted butter, melted
  • 1 orange, zest only, grated
  • 75g/2½oz soft brown sugar
  • 2 tsp ground cinnamon
  • 100g/3½oz dried cranberries
  • 100g/3½oz sultanas
  • 100g/3½oz dried apricots, chopped

To finish:
  • 1 heaped tbsp apricot jam
  • 200g/7oz icing sugar, sifted
  • 1 orange, zest only, grated

  1. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast. 
  2. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
  3. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
  4. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size. 
  5. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
  6. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
  7. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.
  8. Grease a deep roasting tin or baking tray thoroughly with butter.
  9. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
  10. Leave to rise for about 30 minutes in a warm place. 
  11. Preheat oven to 190C/170C Fan/Gas 5. 
  12. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
  13. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
  14. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool. 
  15. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

Easter Sunday - Rack of Lamb with a Pistachio and Herb Crust

 Serves 4-6 

2 racks of lamb, trimmed of excess fat
1 egg, beaten 

Pistachio & herb crust
60g pistachios (or nuts of choice) 
80g mixed herbs - chives, parsley, mint, rosemary 
2-3 slices stale sourdough or other bread, made into breadcrumbs (about 60g)  
2 cloves garlic, 
peeled Zest of a lemon 
Salt & pepper
2-3 tbsp olive oil 

Preheat oven to 190C. 
To make the crust, place all the ingredients except the olive oil into a food processor and blend until combined. Add about 2 tbsp olive oil and blend again until the mixture comes together. 
Brush the racks of lamb with the egg wash and then mix the remaining egg into the herb and bread mixture.  
Using your hands press the herb and crumb mixture onto the outside of the fat side of the rack of lamb.  
Place on a baking tray and roast for about 20 minutes (for rare), 35 minutes (medium rare) or nearer 30 minutes (for medium).  Leave to rest for about 5-10 minutes before serving.  


Easter Sunday - Chocolate Cheesecake

Serves 6-8

50g butter, melted 
150g digestive biscuits, crushed -(or half digestive and half amaretti biscuits)  
175g plain chocolate 
1 x 227g pot of cream cheese 
75g caster sugar 
2 eggs, separated  
100ml double cream, whipped  
Mini chocolate Easter Egss

Preheat oven 180C. 
Combine the melted butter and biscuits crumbs in a bowl and stir until fully combined. Press into the base of a 9 inch loose bottomed flan tin. 
Place in the oven for about 10 minutes until just browned. Remove and leave to cool.  Melt the chocolate in a bowl over a pan of hot water.  
Blend the cheese, caster sugar and egg yolks together then mix in the chocolate.  
Place the egg whites in a separate bowl and whisk until stiff peaks are formed.  
Fold the whipped cream followed by the egg whites into the chocolate mixture.  
Spoon over the biscuit base and leave to chill and set in the fridge for about 3 hours.  Decorate with mini-eggs.

By @undercovercook for more information click HERE