Make the most of Easter and whip up some of these tasty treats.
We’re inundated with bank holidays this April which gives you plenty of time to get creative in the kitchen.
It’s an exciting time in the culinary calendar too with lots of fresh Spring produce finding its way into the shops. So go mad with hot cross buns and chocolate, but try sneaking in a cheeky bit of asparagus as well to counteract all that sweetness!
Fay Ripley’s chocolate torte
Chocolate is one of the undisputed stars of Easter. You’ll probably have Easter eggs coming out of your ears, so why not try a different approach with Fay Ripley’s chocolate torte.
This really looks the business and is guaranteed to impress even the chocolate connoisseurs among us. It is smooth, moist and rich and what’s more, it’s a doddle to make. And if all that wasn’t enough, it’s wheat free.
Read Fay Ripley’s chocolate torte recipe
Richard Bertinet’s hot cross buns
There are few things more comforting than the smell of freshly baked hot cross buns. Whether you slather them with butter, jam or marmalade, if you get the bun right, you’re on to a winner.
They take a bit of time to prepare but they are well worth the wait. Richard has suggested adding mixed peel and currents, but feel free to use what you like.
The rum sugar glaze really adds a little something special and you can bet your bottom dollar that these are going to taste divine. Bring on Good Friday!
Read Richard Bertinet’s hot cross bun recipe
Gary Kingshott’s crispy fried wild rabbit
We’ve drifted over into the savoury corner and have found you a gorgeous rabbit recipe to tickle your tastebuds.
If you’ve never had rabbit before then this is the ideal time to try it as Spring is when it is in season. It has a subtle, gamey flavour and takes on the lemon and bay flavours of this recipe brilliantly.
This dish requires very little of your time as you can leave the rabbit to happily poach away and all you need to do is deep fry it for a mere six minutes. Serve with a dollop of garlic mayonnaise and lemon wedges et voila!
Read Gary Kingshott’s crispy fried wild rabbit recipe
Bryn William’s roast loin of lamb
This lamb dish from Bryn Williams is the perfect Spring supper. The peas and lettuce taste lovely and fresh and work well against the saltiness of the bacon.
Despite being a knockout dish, it doesn’t actually require that much time, giving you the chance to fully enjoy the bank holiday! The only bit that you need to take your time with is browning of the lamb which gives much more flavour and colour if you don’t rush it.
Read Bryn Williams roast loin of lamb recipe
Mitch Tonk’s South Devon crab
This crab recipe from Mitch Tonks is perfect for sharing with friends and is a real hands-on, dig in kind of dish.
There is a handy video where Mitch shows you how to cook and prepare a live crab, but if you don’t fancy doing this you can always ask your fishmonger to do it for you.
The fresh, homemade mayonnaise is guaranteed to taste heaps better than anything out of a jar and is a cinch to make. The sweet crab meat needs little else done to it – served with a few slices of crusty bread and a squeeze of lemon, it’s the perfect dish for sharing.
Read Mitch Tonks’ South Devon crab recipe
Paul Merrett’s barley salad with goat’s cheese toast
This bowl of vibrant green vegetables looks as good as it tastes. The fresh flavours of the asparagus, courgette and broccoli work beautifully together with the goats cheese adding a lovely zingy touch.
You can use whatever veg you have lying around but we would urge you to get your hands on some fresh asparagus which is just coming into season.
This makes a great lunch or light supper and tastes amazing with a glass of chilled white wine... bliss.
Read Paul Merrett’s barley salad with goat’s cheese toast
Also worth your attention
Jane Baxter’s broccoli with hollandaise
Sophie Wright’s French camembert salad