Divine Easter Break Recipes!


Easter is a time for joy and what better way to bring a little joy into the lives of your loved ones during the long weekend than with these scrumptious Easter Break recipes!


Balsamic Shallots and Carrots with Goat’s Cheese


  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp clear honey
  • 4 thyme sprigs, leaves picked
  • 300g baby carrots, unpeeled and scrubbed
  • 300g banana shallots, halved lengthways, root left intact
  • 50g soft goat’s cheese
  • ½ small bunch parsley, roughly chopped


  1. Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat’s cheese and parsley to serve.

Greek Roast Lamb


  • 1 large leg of lamb, about 3kg/6lb 8oz
  • 6 garlic cloves
  • 1 bunch oregano
  • zest and juice 1 lemon
  • 6 tbsp olive oil
  • 1½ kg new potatoes
  • 400g can chopped tomato
  • large handful pitted baby kalamata olives


  1. Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  2. Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  3. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Chocolate Checkerboard Hot Cross Buns


  • 250ml whole milk
  • 50g butter, chopped into chunks
  • 2 tbsp cocoa powder
  • 500g strong white flour, plus 100g for the crosses
  • 1 tsp ground cinnamon
  • 85g golden caster sugar
  • 7g sachet fast-action dried yeast
  • 1 large egg
  • 150g mixed dried fruit
  • 50g dark chocolate, chopped into small chunks
  • 1 orange, zested
  • 50g dried sour cherries
  • 50g white chocolate, chopped into small chunks
  • oil, for the bowls and baking tray
  • 2 tbsp apricot jam (optional)


  1. Warm the milk in a saucepan until steaming. Remove from the heat, then add the butter. Swirl to melt the butter and cool the milk a little. Mix the cocoa with 2 tbsp boiling water, then set aside to cool.
  2. Mix 500g flour, the cinnamon, sugar, yeast and ½ tsp salt in a bowl. When the milk mixture is still warm, add it to the flour bowl along with the egg, and mix to form a sticky dough (use a tabletop mixer if you have one). Continue mixing, then kneading, until the dough is less sticky and feels springy – about 8-10 mins. Add the dried fruit and mix again until the fruit is evenly spread through the dough.
  3. Put a clean bowl on your scales. Scrape the dough into this bowl to weigh the full quantity, then return half of it to the original bowl. Add the cocoa mixture, dark chocolate and orange zest to one bowl, and the white chocolate and cherries to the other. Knead each dough for a further minute or until well mixed. Return each dough to a cleaned, oiled bowl, cover with a tea towel or cling film and leave somewhere warm for 1-2 hrs (depending on your kitchen temperature) until the dough has roughly doubled in size.
  4. Knead and fold each dough a little bit to knock out some air. Divide each dough into six balls (use the scales if you want your buns to be perfectly sized.) To shape the buns, take a piece of dough in your palm, pull a corner into the middle and press to seal. Continue doing this around the edge of the dough to create a tight bun shape when you flip the dough over. Shape all the buns, then arrange them on a lightly oiled tray in a chequerboard pattern, leaving about 1.5cm around each one to allow space for rising. Cover the tray loosely with oiled cling film and set aside for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
  5. Mix the remaining our with enough water to make a thick paste, about 80ml. Transfer the paste to a piping bag and snip a small opening. Uncover the buns and pipe a line along each row, then repeat in the other direction to make crosses. Bake for 25-30 mins until the buns are golden brown. Leave to cool.
  6. Warm the jam in a saucepan and brush over the buns for a glossy finish, if you like. To serve, split the buns, toast them under the grill and enjoy with salted butter.

The above recipes come courtesy of BBC Good Food.

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Posts from the Harvey Norman blog team.

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