Easter Recipes

Everything you need for an egg-ceptional Easter!

Get your aprons and whisks ready for Easter with these delicious and creative ideas for baking at home. If you're not into the sweet stuff, check out our savoury favourites, including the perfect Easter Sunday Dinner recipes.

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Cookie Easter Bunny House

Special equipment: parchment paper, ruler, scissors, rolling pin, pizza cutter, cookie cutters, disposable pastry bags, small and medium decorating tips For the dough: Whisk the flour, baking soda and salt in a medium bowl. Mix the eggs and vanill

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Easter Cupcakes

Make equal-sized cupcakes by using an ice cream scoop to divide the batter between the cases.

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Little Lamb Pull-Apart Cupcakes

Combine the butter, sugar and salt using an electric mixer on low speed until mostly incorporated. Add the milk and almond extract, increase the speed to medium-high and mix until light and fluffy.Take 3/4 cup of the frosting and reserve. Take 1 cup

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Easter Bunny Cake

For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the spee

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Little Lamb Cupcakes

For the cupcakes, preheat oven to 180°C. Line two 12-cup cupcake tins with paper liners and put tins on a baking sheet. Set aside.Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs a

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Giant Easter Egg Cookie

Preheat the oven to 175°C. Line a baking sheet with parchment paper.Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 in

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Robin's Easter Egg Basket Cupcake

Use little chocolate eggs to decorate these Easter treats.

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Raspberry and Lemon Easter Cake

Welcome the Easter Bunny with this sweet and seasonal cake.

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Lemon Macaroon Chicks

Preheat the oven to 160°C. Line two baking sheets with parchment paper.Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.Roll generous tablespoons of the mixture into egg shapes, sett

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Lyle's® Easter Egg Cake Pops

You will also need a 20cm loose-bottomed round cake tin, greased and the base lined with parchment paper, 30 lollipop sticks and a block of polystyrene pierced to hold the cake pops. Preheat the oven to 160°C/Fan 140°, Gas 3. Combine the butter

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Hot Cross Buns

1. For the buns, combine the milk, rapeseed oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes. 2.

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Iced Easter Biscuits

Preheat the oven to 180°C, 350°F, Gas Mark 4. Line 2 baking sheets with parchment. Beat the butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours. Mix to a

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Chick and Egg Cupcake

Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracke

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Butterscotch Bird Nests

Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes.Line two baking sheets with parchment paper. Melt the almond bark in a

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Bunny Buns

With a few twists and pulls, we turned sweet Easter rolls into the cutest holiday side dish.

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Bunny Oreo Balls

This no-bake dessert is the perfect way to hop into spring!

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Easter Basket Pie

Recipe Courtesy of Helen Nugent

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Carrot Cake Jelly Roll

Topped with cute frosting carrots, it's an extra-special dessert for Easter or any springtime celebration.

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Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest

Special equipment: a deep-fry thermometer, spider or mesh strainer, latex gloves Make the nest: Heat the oil to 190 degrees C in a large Dutch oven over medium-high heat. Line an 8-inch diameter bowl with plastic wrap leaving some ove

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Crown Roast of Lamb

1) Preheat the oven to 190C/Gas 5. 2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. Cut through the fat down to the rib bones. 3) Turn the rack on end, with the bon

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Pan-Roasted Carrots with Mint and Parsley Gremolata

Place the carrots, broth and 1 teaspoon of the oil in a large pan and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the l

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Lamb with Chimichurri Crust

Combine all of the ingredients for the crust, except the breadcrumbs, in a food processor and blitz until smooth. Set aside 4 tablespoons of the sauce then add the breadcrumbs to the remainder. Drizzle the lamb with olive oil and season with salt and

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Mint Mustard Gravy

Take a pan with which you roasted your meat (such as Slow Roast Lamb). Spoon off excess fat. Put the roasting pan (from the Slow Roast Lamb) onto hob and bring to a rapid boil. Add the mustard, mint leaves and some crème fraiche, and some honey fo

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Rack of Lamb with a Saffron Sauce

Trim off the skin and fat leaving just a very thin layer of fat on the meat, which can be prepared for you by your local butcher. Mix together all the ingredients for the marinade. Rub the marinade all over the lamb and set aside for at least 30 minu

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Dauphinoise Potatoes

Preheat the oven to 175°C. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter. Peel and thinly slice t

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Overnight-Baked Ham with Riesling-Mustard Glaze

For glaze, bring wine and shallots to a simmer in a small saucepan and reduce to 1/4 cup. Remove pot from heat and stir in honey and mustard. Preheat oven to 135°C. Place ham in a roasting pan and score the skin on top.

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Grilled Double Lamb Chops with Pomegranate-Mint Pesto

This recipe is perfect for two, but can also be doubled to feed more.

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Roasted Asparagus

Roast asparagus and serve with shaved Parmesan for a soft, salty side dish.

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Leeks with Dijon Vinaigrette

Use the best Dijon mustard and the freshest tarragon for these simple French-style leeks.

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Rump of Lamb with a Fresh Mint Sauce

Make a seasoning paste by dissolving a stock cube in olive oil and mixing in thyme.

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Fennel Gratin

1. Preheat the oven to 175°C. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine. 2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and gold

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Lamb Chops with Mint-Walnut Pesto

A robust walnut and mint pesto offers a playful twist on lamb and mint sauce.

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Mini Chocolate Chip Cookies with Maldon Sea Salt

Pulse the oatmeal in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the processed oatmeal with the flours, baking powder, baking soda and salt. Cream the butter and the sugars in a mi

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Outrageous Brownies

1. Preheat the oven to 180 C/Gas mark 4. Butter and flour a 30 by 46 by 2cm baking tray. 2. Melt together the butter, 450g of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. 3. In a large

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Super-Chocolate Sundae Cake Bar

For the cake: Position an oven rack in the middle of the oven and preheat to 160°C. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixe

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Chocolate Raspberry Biscuit Cake

1. Place the biscuits in a large plastic food bag and roll with a rolling pin to crush finely. Mix with the icing sugar in a large bowl. Melt the dark chocolate with the butter over a gentle heat then add to the biscuits with 50g of the honeycomb pie

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Chocolate Truffles

1) Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. 2) Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed

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Chocolate Salted Caramel Marble Cake

1. Place all ingredients in mixing bowl except for the chocolate and beat with a wooden spoon until well mixed (2 - 3 minutes). Divide mixture into two and add melted dark chocolate to one half and white chocolate to the other. 2. Place alternate

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Waffled Chocolate Chip Cookies

Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to mediu

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Chocolate Cheesecake Brownies

1. Line a brownie tin 22x29cm, 8 ½" x 11" with baking parchment. Heat your oven to 170°C. 2. Break 225g of chocolate into small chunks and place in a heatproof bowl with the butter. Place over a pan of simmering water and heat until melted. Leave

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Chocolate and Raspberry Tart

1. To make the pastry, sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs. 2. Stir in the egg yolks and gradually bring the crumbs together,

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Chocolate Chunk Blondies

Preheat the oven to 175°C. Grease and flour an 8 x 12 x 2 inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and flu

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Ribbony Prawns and Spaghetti

Cono Sur wine pairing: Match delicate prawns with a bottle of Viognier for hints of spice and toasted nuts.

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Grilled Chicken with Spinach and Pine Nut Pesto

Jazz up chicken with these delicious spinach pesto recipe.

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Grilled Lamb Sandwiches

Guy Fieri creates his ultimate lamb sandwich.

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Grilled Tuscan Chicken

Preheat the grill to medium-high heat. Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag. Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone. Oil the

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Smoked Gouda and Leek Tart

Preheat the oven to 200°C. On a lightly floured surface, roll the puff pastry to a 13-inch-by-10-inch rectangle and transfer to a parchment-lined baking sheet. Prick the pastry all over with a fork and scatter with the leeks and both cheeses. Spr

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Kale and Pistachio Pesto Spaghetti

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice wa

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Pesto Lasagne

Layers of homemade pesto between lasagne sheets and plenty of cheese.

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Sicilian-style Cauliflower with Wholemeal Pasta

1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente - tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl. 2) Me

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Prosciutto Lamb Burgers

Lamb is a fantastic alternative for burgers.

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Parmigiano Reggiano Cheese and Asparagus Tart

Fresh, tender asparagus spears make this light tart the perfect starter.

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Grilled Salmon with Citrus Salsa Verde

Give your barbecue a zing with this tangy salmon recipe.

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Broccoli-Walnut Pesto With Pasta

Preheat the oven to 180°C. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepp

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Egg-and-Kimchi Rice Bowls

Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes

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Spanish Baked Eggs

1. Preheat the oven to 180°C. 2. Cook the potatoes just like it says on the pack, then drain and cut them into thickish slices. 3. Heat the olive oil in a pan and gently fry the chorizo for about 4 minutes until golden. 4. Add the tomato and c

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Thai Red Curry Scotch Eggs

Pork spiced with delicious Thai curry paste encases soft-centered eggs.

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Corned Beef Hash with Poached Eggs

In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or a

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Spinach Salad with Fried Egg, Bacon and Mushrooms

Heat a saute pan glazed with the olive oil over medium-high heat. Add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside, adjusting the heat as necessary, 5 to 10 minutes. Remove about 1 teaspoon of t

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Italian Sausage and Egg Bake

Preheat the oven to 200°C.Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread

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Tenderstem Bubble and Squeak with Caramelised Onions, Crisp Bacon and Eggs

Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter. Whilst the potatoes are cooking, heat the oil in a non-stick

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French Toast Croque Madame Casserole

Adjust an oven rack to the middle position and preheat to 190°C. Lightly butter a 9- by 13-inch baking dish.Lay 6 slices of the bread in a single layer on the bottom of the baking dish (trim if needed). Sprinkle 2 heaping tablespoons of the gruye

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Roasted Baby Turnips with Miso Butter and Fried Eggs

Preheat the oven to 220°C with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Careful