The sun is shining, the daffodils are springing from every hedgerow, the lambs are prancing through fertile green fields and Easter is nearly upon us! For this blog, I wanted to share my favourite Easter recipes with you for your family feast. None of us knows what the next few weeks and months will bring in terms of who we’ll be able to have around our dinner table, but that’s no excuse to just pop a pizza in the oven. With my favourite Easter recipes, you’ll be able to create a delicious meal for your family without slaving in the kitchen for hours, and you’ll be able to get most of the ingredients right here from us at The Paddock Farm Shop. Take a peek at our social media pages for our opening times or message us for the ingredients you need for your easter recipes.
One of the best traditional Easter recipes:
As I said, you can have all the joy of a delicious Easter dinner but without having to go to too much effort, and with this one-pan Easter lamb recipe, it’s almost as easy as the pizza option but will seem as though you’ve been working for hours!
The trick with this recipe is to make small incisions into the lamb joint and let it sit at room temperature for 1 hour before you begin to marinate the meat in the oregano, lemon zest, rosemary and oil. Then all you have to do is to add the other ingredients to the pan and place the lamb on top! 45 minutes of roasting at 200C and make sure you’ve saved some of that wine for pouring on the lamb, as well as the stock. Then you have 45 minutes of additional roasting at 200C – just enough time to lay the table and prep some additional veg like vibrant fresh carrots if you want, and voila – your one pan lamb is ready to serve!
1.6k bone-in leg of lamb
50ml olive oil
3 oregano sprigs
4 rosemary sprigs
1 lemon, zested
1 garlic bulb, separate cloves
1kg potatoes, skins on, cut into wedges
3 fennel bulbs, cut into quarters lengthwise
250ml white wine
250ml chicken stock
Goes well with: a large helping of our delicious apple-based Mint Jelly.
Easter recipes for a sumptuous fish supper:
Salmon and Spring Veg Stew
Starting with a suitably Welsh leek, onion and thyme combination, frying it gently over low heat for 6 minutes before adding some beautiful early Pembrokeshire potatoes and boiling the mixture in white wine creates a perfect, zesty base for one of the most sumptuous Easter recipes. When the potatoes are tender, add the cream and mustard to the pan before adding the thick salmon fillets and pressing them gently into the vegetables. Cover and cook for 6 minutes, allowing the fish to steam in the beautiful fresh sauce. Then add the peas and cook uncovered for a further 3 minutes and add some seasoning before serving. This fish dish is a delicious alternative to more traditional Easter recipes.
1 finely chopped onion
1 thinly sliced leek
2 chopped fresh thyme leaves
500g Pembrokeshire earlies, halved
100ml dry white wine
250ml fish stock (veg will also do)
100ml single cream
1 tsp dijon mustard
4 salmon fillets
150g frozen peas
Goes well with: some fresh chunky bread to dip in the rich creamy sauce – we stock local suppliers Dough’s fantastic baked goods.
Easter recipes for the little bunnies in your life:
Vegan Carrot Cake
It’s not just the bunnies who love our freshly grown carrots, and in this recipe, you get all the goodness and all the sweetness for half the hassle with this one-bowl cake recipe – gorgeous!
Just mix the oil, sugar and vanilla in the bowl. Stir in the almond milk and let it all dissolve. Separately, sift the flour, baking powder, spices and salt and combine with the wet mixture before stirring in those gorgeous vibrant carrots and some walnuts. Honestly, that’s it! Pour into two 8” round cake tins and bake for 25 minutes at 180C, allowing you some time to make whatever topping or filling you’d like – I suggest a twist on the usual with a lemon drizzle frosting and a whipped oat cream filling, with a few extra walnuts on top for good measure.
300g / 4 medium carrots
125 ml vegetable oil
175g light brown sugar
2 tsp vanilla essence
300ml almond milk
375g plain flour
2 tsp baking powder
1tsp each of ground ginger, cinnamon & nutmeg
½ tsp salt
70g chopped walnuts
Goes well with: some lovely fresh lemons for your drizzle topping, adding even more Vitamin C to our fresh carrots! A great way to get your kids to eat veggies as well as chocolate this Easter!
Child-friendly Easter Recipes:
Easter Egg Nest Cupcakes
There’s nothing like ending Easter Sunday with a cup of tea and a little slice of sugary loveliness, and if it helps to keep the kids entertained with some family baking, too, then everyone’s a winner with our Easter recipes suitable for all ages!
Beat the softened butter and the caster sugar together until smooth, and then add the 2 large eggs, mixing thoroughly. Add the vanilla before carefully folding in the self-raising flour and adding the salt. Spoon the mixture into 12 cupcake cases and bake for 15 minutes at 180C – for a little twist to thrill the kids, why not add a little food colouring for some colourful cakes?
Then make the buttercream: whisk the remaining butter with the icing sugar and a little drop of vanilla and a splash of milk and then spoon the mixture over the cooled cupcakes, using a fork to rough up the top to look like a nest. Then add some mini eggs and a few chocolate sprinkles for effect and there you have some delicious Easter Egg Nest Cupcakes to round off your delectable Easter meal!
110g softened butter
110g caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream:
110g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
Goes well with: a nice cup of Chandler tea – well, you wouldn’t be able to fit anything else in now!
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