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Cooking Ideas for Easter

With Easter just around the corner, you might still be thinking about what to cook for your Easter Sunday meal or thinking how could I keep my kids busy over the holidays, well this blogs got you covered. We've combined traditional Easter dishes with some fun desserts for the kids to enjoy, they're all quick and easy recipes that won't take up too much of your relaxing time. We hope you enjoy!


Fish in Parsley sauce

Image result for cod in parsley sauce


Cook - 20 Mins       Difficulty - Easy      Prep - 15 Mins      Serves - 4

What you’ll need

25 g Butter
25 g flour
500 ml semi-skimmed milk
1 Fish Stock Pot 50 ml (of your choice)
4 Fish Fillets of your choice (We suggest cod or Haddock)
4 1/2 tbsps (17g) of chopped parsley
700g Potatoes (We suggest new potatoes)
Salt and Pepper
Lemon wedges to serve

Time to Cook!

1. Gently melt the butter in a medium deep, heavy frying pan. Add the flour and whisk together to get rid of any lumps. Cook the roux over a very low heat whisking continuously.

2. After 2-3 minutes, add a little milk to the roux and whisk again, mixing thoroughly. Continue gradually adding the milk a little at a time, whisking constantly until all the milk has been added. Bring to the boil.

3. Add in the Knorr Fish Stock Pot to flavour the sauce and whisk until dissolved. Reduce heat to a simmer and add in the Elmlea, if using, and whisk in thoroughly.

4. Carefully place the fish in the pan, shaking the pan to coat the cod in the sauce.

5. Cook the cod in the sauce over low heat for 4-5 minutes without allowing the sauce to come to the boil until the fish is cooked, carefully turning over each piece of fish after 2 minutes. Sprinkle over the parsley and shake the fish to coat it in the parsley sauce.

6. Carefully transfer the fish to a serving dish, spoon over the parsley sauce and serve.


Roasted Lamb with Potatoes and Vegetables


Cook - 2 hours    Difficulty - Intermediate    Prep - 15 Mins      Serves - 4-6

What you'll need

2-2.4kg Whole Lamb Leg
750g new potatoes
1 bulb garlic, unpeeled cloves roughly separated
1 red onion, peeled and cut into 8 wedges
2 leeks, cut into 4cm lengths
½ x 20g pack thyme
250ml chicken stock
250ml white wine (optional)
1 tbsp Sundried Tomato Paste
50ml olive oil
3 oregano sprigs roughly chopped
4 rosemary sprigs roughly chopped
1 lemon, zested
Cherry tomatoes on the vine

Time to cook!

1. Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.

2. Preheat the oven to 220°C, gas mark 7. Place the lamb in a large roasting tin and roast for 30 minutes. Drain off as much of the fat from the tin as possible.

3. Add the potatoes, garlic, onion and leeks to the tin and scatter over the thyme. Roast for 10 minutes then stir together the chicken stock and tomato paste and pour into the tin. Cover tightly with foil, reduce the oven to 180°C, gas mark 4 and cook for a further 1 hour 5 minutes until the lamb and veg are tender.

4. Lift the lamb onto a carving board, cover with foil and a tea towel and leave to rest. Add the tomatoes to the tin, baste with the pan juices and roast for 10–15 minutes until the tomatoes are cooked through but still holding their shape.

5. Carve the lamb and serve with the roasted vegetables and pan juices.


Deserts (For the kids)

Now for the most important part of the meal and the Easter celebrations, the desserts, these are few desserts that are fun for the kids to get the hands messy and make some real sweet treats if they weren't energetic enough already. The recipes are all straightforward and easy for the kids to follow along too. Enjoy! (except the cleaning up part)

White Easter Bunny biscuits

White rabbit biscuits

Cook - 45 Mins       Difficulty - Easy      Prep - 1hr 20      Serves - 15 (bunnies) or 30 biscuits

What you'll need

200g unsalted butter
400g plain flour
280g caster sugar
1 egg
¼ tsp vanilla extract
A pinch of salt
½ tsp cream of tartar
For the icing:
600g icing sugar
pink food colouring gel
170g pack of desiccated coconut
15 mini marshmallows
You will also need:
1 x rabbit head-shaped cookie cutter
1 x 7cm round cookie cutter
1 x 3cm round cookie cutter

Time to cook!

1. Heat oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together with your fingertips until the mixture looks like fresh breadcrumbs.

2. Mix the sugar and egg together in another in a bowl with a whisk and when it is really well combined and runny add it to the flour mixture.

3. Add all the other ingredients and squish it together with your hands, keep working the dough until it’s smooth, soft and comes together in one piece.

4. Roll the dough out on a lightly floured surface with a rolling pin until it is about half a centimetre thick. Cut into shapes. We did 15 rabbit heads, 15 large circles and 30 mini circles.

5. Place your biscuits on baking sheets lined with baking paper and bake in batches for about 15 mins (or until they are lightly golden at the edges).

6. Let them cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely and become crisp.

7. While the biscuits cool mix enough cold water with the icing sugar to create a thick icing. Place a quarter of the icing in another bowl and add a very small amount of pink gel food colouring. Transfer both the white icing and the pink icing into disposable piping bags and snip off the end to make a very small nozzle on the pink icing and a wider one on the white icing.

8. Pipe white icing over the small round biscuits and leave to dry. Then pipe white icing to cover all of the large circular biscuits and the rabbit biscuits (be fairly sparing and spread it out with the back of a spoon – it doesn’t have to be neat on these ones). Once you’ve iced each one sprinkle generously with desiccated coconut before the icing dries.

9. Take the pink icing and use to create paws on the smaller circles then stick 2 of them onto each of the large circles using icing like glue. With the icing you have left, coat the marshmallows and cover those in coconut too before sticking them onto the middle of the larger circles to create a fluffy tail. Leave to set completely for about 15-20 mins then serve.

Hot cross buns

Hot cross buns FINAL H v2


Cook - 20 Mins       Difficulty - Easy      Prep - 1hr 30   Serves - 12

What you'll need

225ml milk
50g butter, diced, plus extra for serving
2 medium eggs, lightly beaten
500g strong white bread flour, plus extra for dusting
50g caster sugar
1 x 7g sachet fast-action dried yeast
1 tsp cinnamon
½ tsp mixed spice
oil, for greasing
150g seedless raisins (optional – see flavour spins above)
75g mixed peel (optional – see flavour spins above)

For the crosses and glaze:
100g plain flour
2 tbsp shredless orange marmalade, for glazing

Time to Cook!

1. Put 225ml milk in a small pan and gently heat until just below boiling point. Stir 50g diced butter into the hot milk until melted. Leave to cool for 5 mins, then stir in 2 beaten eggs. Sift 500g strong white bread flour, 50g caster sugar, 7g (1 sachet) fast-action dried yeast, 1 tsp cinnamon and ½ tsp mixed spice into a mixing bowl with a pinch of salt; stir. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough.

2. Tip the dough out onto a floured work surface and knead for 10 mins, or until soft and shiny (the dough should spring back when you press your thumb in). Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for 1 hr, or until doubled in size.

3. Punch back the dough to knock out any air bubbles. Flatten slightly, then scatter 150g raisins and 75g mixed peel into the centre; bring up the sides to enclose the fruit. Knead, on a floured surface, for 5 mins more. Roll into a ball, flatten slightly, then divide into 12 equal pieces.

4. Shape each piece of dough into a smooth ball. Transfer to a baking sheet lined with nonstick baking paper, leaving a 3-5cm gap between each one. Cover with a tea towel and leave to prove for about 20 mins, or until a fingertip leaves a small impression in the dough.

5. Preheat the oven to gas 6, 200°C, fan 180°C. Mix 100g plain flour with 6 tbsp water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 mins, or until golden with the bases sounding hollow when tapped

6. Leave the buns to cool a little on the baking tray. Meanwhile, heat 2 tbsp shredless orange marmalade in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun.

7. Enjoy warm, from the oven or toasted, and spread with butter, if you like.

Chocolate Cornflake Nests


     Difficulty - Easy    Prep - 50 Mins   Serves - 12

What you'll need

100g milk chocolate
50g butter
2tbsp golden syrup
100g cornflakes
Mini eggs

 Time to cook! 
1. Break up the chocolate into squares and place in a plastic or glass microwave proof mixing bowl with the butter and syrup and heat in the microwave on 30-second bursts until melted, then stir until smooth (or place in a bowl over a pan of gently simmering water until everything is melted and smooth).
2. Add the cornflakes and stir with a spoon until they are well coated in chocolate.

3. Place 12 paper cupcake cases in a bun tin and spoon the mixture into the cases. Place in the fridge to set for 30 mins. Decorate with sugar eggs

Easter Egg Cookies
Easter egg cookies displayed in a circle

 Cook - 15-5 Mins    Difficulty - Easy    Prep - 20 Mins   Serves - 20

What you'll need

175g butter
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
1 large egg
250g plain flour
½ tsp bicarbonate of soda
50g white chocolate, chopped into chunks
100g bar dark chocolate, chopped into chunks
100g mini chocolate eggs, lightly crushed with a rolling pin, leaving some larger pieces to decorate

Time to cook!

1. Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.

2. Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you’ll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.

3. Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.

We hope you enjoy all these recipes and It didn't make too much mess!

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