Workable's Top 5 - Easter Recipes

Celebrate the Easter weekend with these 5 delicious recipes. 

PARMESAN YORKSHIRE PUDDINGS

• Sunflower oil, for the tin 
• 260g plain flour 
• 6 eggs 
• 300ml whole milk 
• 50g parmesan
  
   

1. Heat the oven to 220C/200C fan/gas 8
2. Drizzle a little oil into a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin and put in the oven to heat the oil
3. Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs 
4. Whisk until smooth, gradually adding the milk
5. Transfer to a jug
6. Slide the tray halfway out of the oven and divide the batter between the holes
7. Bake undisturbed for 25 mins or until puffed and golden
8. Leave to cool on a wire rack
9. Turn the oven down to 200C/180C fan/gas 6
10. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled
    
     

CHEESE AND VEGETABLE GREEN GRATIN

• 1 cauliflower (450g), broken into florets, leaves reserved
• 200g purple sprouting broccoli (you can use normal broccoli too)
• 200g spinach
• 70g unsalted butter
• 70g plain flour
• 900ml whole milk
• 2 tsp English mustard
• 150g mature cheddar
• ½ bunch of chives, finely chopped
  

1. Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 minutes
2. Add the broccoli and cook for 2 further minutes
3. Drain in a colander and leave to steam-dry
4. Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon, then set aside
5. Heat the oven to 220C/200C fan/gas 7
6. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste
7. Cook for 2 minutes, remove the pan from the heat and whisk in the milk a little at a time until lump-free
8. Return to the heat and whisk until thickened
9. Whisk in the mustard, most of the cheese and the chives. Season to taste. 
10. Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish 
11. Pour over the sauce, then sprinkle with the remaining cheese
12. Bake for 25-30 mins or until golden and bubbling
    
     

FRIED LAMB CHOPS

• 12 lamb chops 
• 1l peanut oil 
• 4 eggs 
• 2 tbsp of heavy cream 
• 2 tbsp of Parmesan 
• 50g of flour 
• 150g of breadcrumbs 
• 1 pinch of ground nutmeg 
• 1 pinch of white pepper 
• 4 pinches of table salt 
  
   

1. Pour the peanut oil into a deep-sided saucepan – the oil should be at least 1cm deep
2. Heat the oil to 170°C
3. Crack the eggs into a large bowl and add the heavy cream, Parmesan, white pepper, ground nutmeg and salt
4. Lightly beat the mixture with a whisk or fork until fully combined
5. Place the flour, eggs and breadcrumbs in separate bowls
6. Cover the lamb chops in the flour, then the egg mixture and finally the breadcrumbs
7. Once the oil has reached 170°C, fry the lamb chops in 3 or 4 batches, depending on the size of your saucepan
8. Cook the meat until golden brown on both sides and pink in the middle, for about 4–5 minutes
9. Transfer the lamb chops to a serving dish lined with paper towels to drain any excess oil and garnish with lemon wedges
10. Serve immediately
    
     

EASTER BROWNIE BITES

• 175g butter, chopped 
• 150g dark chocolate 
• 250g light brown soft sugar 
• 85g self-raising flour 
• 50g cocoa powder 
• 3 large eggs, beaten 
• 100g milk chocolate chips 
• 24 mini chocolate eggs, plus extra to decorate 
  
   

1. Heat oven to 180C/160C fan/gas 4
2. Prepare 24 mini muffin tray paper cases
3. Put the butter, dark chocolate and sugar in a pan and heat very gently, stirring all the time until the butter and chocolate have melted
4. Remove from the heat and leave to cool for a few minutes
5. Meanwhile, sift the flour, cocoa and a pinch of salt into a large bowl
6. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half of the chocolate chips and mix until just combined
7. Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently
8. Bake for 12-15 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down
9. Leave to cool for 10 minutes in the tin before transferring to a wire rack to cool completely
10. Melt the rest of the chocolate chips in short bursts in the microwave, or in a bowl set over a pan of simmering water, stirring frequently
11. Leave to cool until quite thick, then add a small amount on each cake along with some more mini eggs
    
     
     

CHOCOLATE EASTER EGG NEST CAKES

• 225g plain chocolate, broken into pieces 
• 2 tbsp golden syrup 
• 50g butter 
• 75g cornflakes 
• 36 mini chocolate eggs 
  
   

1. Prepare 12 fairy cake paper cases
2.  Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water – ensuring the base of the bowl doesn’t touch the water
3. Stir the mixture until smooth
4. Remove the bowl from the heat and gently stir in the cornflakes until all the cereal is coated in the chocolate
5. Divide the mixture between the paper cases and press 3 chocolate eggs into the center of each nest
6. Chill in the fridge for 1 hour, or until completely set and enjoy!