
Workable's Top 5 - Easter Recipes
Celebrate the Easter weekend with these 5 delicious recipes.
PARMESAN YORKSHIRE PUDDINGS
Add Parmesan to traditional Yorkshire puddings and take this dish to a new level. Make them ahead and freeze them for up to three months.
Ingredients
Serves 6-8
- Sunflower oil, for the tin
- 260g plain flour
- 6 eggs
- 300ml whole milk
- 50g parmesan
Are you ready? Let’s get cooking!
- Heat the oven to 220C/200C fan/gas 8
- 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
- Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs
- Whisk until smooth, gradually adding the milk
- Transfer to a jug
- Slide the tray halfway out of the oven and divide the batter between the holes
- Bake undisturbed for 25 mins or until puffed and golden
- Leave to cool on a wire rack
- Turn the oven down to 200C/180C fan/gas 6
- Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled
CHEESE AND VEGETABLE GREEN GRATIN
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves for extra flavour.
Ingredients
Serves 6-8
- 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
Are you ready? Let’s get cooking!
- Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 minutes
- Add the broccoli and cook for 2 further minutes
- Drain in a colander and leave to steam-dry
- 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
- Heat the oven to 220C/200C fan/gas 7
- Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste
- Cook for 2 minutes, remove the pan from the heat and whisk in the milk a little at a time until lump-free
- Return to the heat and whisk until thickened
- Whisk in the mustard, most of the cheese and the chives. Season to taste.
- Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish
- Pour over the sauce, then sprinkle with the remaining cheese
- Bake for 25-30 mins or until golden and bubbling
FRIED LAMB CHOPS
An easy way to cook your Easter Lamb. A yummy recipe perfect to share with friends and family.
Ingredients
- 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
Are you ready? Let’s get cooking!
- Pour the peanut oil into a deep-sided saucepan – the oil should be at least 1cm deep
- Heat the oil to 170°C
- Crack the eggs into a large bowl and add the heavy cream, Parmesan, white pepper, ground nutmeg and salt
- Lightly beat the mixture with a whisk or fork until fully combined
- Place the flour, eggs and breadcrumbs in separate bowls
- Cover the lamb chops in the flour, then the egg mixture and finally the breadcrumbs
- Once the oil has reached 170°C, fry the lamb chops in 3 or 4 batches, depending on the size of your saucepan
- Cook the meat until golden brown on both sides and pink in the middle, for about 4–5 minutes
- Transfer the lamb chops to a serving dish lined with paper towels to drain any excess oil and garnish with lemon wedges
- Serve immediately
EASTER BROWNIE BITES
A perfectly sized sweet treat to make with the kids in the Easter holidays with surprise mini eggs inside!
Ingredients
Ingredients
Makes 24 mini brownies
- 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
Are you ready? Let’s get cooking!
- Heat oven to 180C/160C fan/gas 4
- Prepare 24 mini muffin tray paper cases
- 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
- Remove from the heat and leave to cool for a few minutes
- Meanwhile, sift the flour, cocoa and a pinch of salt into a large bowl
- Stir in the warm, melted chocolate mixture and the beaten eggs, then add half of the chocolate chips and mix until just combined
- Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently
- Bake for 12-15 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down
- Leave to cool for 10 minutes in the tin before transferring to a wire rack to cool completely
- 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
- 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
Let’s make the most of our time with the kids in the kitchen.
Ingredients
- 225g plain chocolate, broken into pieces
- 2 tbsp golden syrup
- 50g butter
- 75g cornflakes
- 36 mini chocolate eggs
Are you ready? Let’s get cooking!
- Prepare 12 fairy cake paper cases
- 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
- Stir the mixture until smooth
- Remove the bowl from the heat and gently stir in the cornflakes until all the cereal is coated in the chocolate
- Divide the mixture between the paper cases and press 3 chocolate eggs into the center of each nest
- Chill in the fridge for 1 hour, or until completely set and enjoy!