Recipe ideas for a seasonal Easter feast

17th March 2016

We’ve got your back this Easter with our take on a traditional Easter lunch and laid-back dishes with ingredients from the best local producers for a seasonal feast. There are no rules when it comes to what you serve, only how you go about it – so go on, get family and friends together and delight in every delicious bite.

Go Catalan with lamb


Lamb is often the go-to centerpiece meat to treat your family with on Easter Sunday. Why not try taking things up a nutty notch by way of the famous roasted pepper sauce hailing from Tarragona, Catalonia, in Northeastern Spain? Originally made by local fisherman of the area to eat with their catch, the cunning combination of creamy nuts, sweet red peppers, garlic, olive oil and red wine vinegar makes for a refreshing change to mint sauce. Serve with roasted tomatoes, lightly braised fresh and deeply coloured greens such kale or chard and crushed roasted rosemary potatoes to pack a real punch to the tastebuds.

See our recipe for Stuffed Leg of Lamb with Romesco Sauce.

Get your hot cross bun on


Traditionally eaten on Easter Friday, did you know that these sweet doughy balls are steeped in superstition? The cross on the top is an ancient mark said to ward off evil spirits. Sharing one of these fruity, stick treats – made easy by its handy cross on top – is also said to cement friendships. Early traditions meant that it was also believed that the buns would never go mouldy and were occasionally nailed up in the house as a good luck charm. If you’ve toyed with that idea and have a batch a few days past their best, bake them in a hot cross bun bread and butter pudding and cement multiple friendships with reckless abandon.

See our recipe for a Hot Cross Bun Bread and Butter Pudding.

Go for ‘choke


These theatrical beauties from the thistle family might have a reputation for being difficult to prepare, but there is no need to be afraid (although we fully accept they do look out of this world). They sit beautifully as a starter but are equally brilliant to nibble on for lunch. Simply steam or boil their heads until tender and enjoy them in their purest form – with some good olive oil or melted butter to dip into and gleefully suck the flesh from each scale. Let its juices flow with abandon down chins – it’s a right of passage.

See our Globe Artichoke recipe.

Hunt for real eggs too


Who doesn’t love an Easter egg hunt? If the bunny hopping sugar-hit that ensues afterwards isn’t your bag, roll up your sleeves and try your hand at preparing the perfect runny scotch egg instead. They take a little time and patience, but once you’ve had a go at cracking it (sorry), they make for an impressive ‘here’s something I made earlier’ snack – so much so your friends and family won’t believe you made them, probably.

See our recipe for Kedgeree Scotch Eggs.

A new way to avo’


There’s plenty to get excited about if you’re vegetarian – or for those who need a respite from all that chocolate – to enjoy the fresh flavours of Easter. Pair peppery British salad leaves such as watercress or micro radish leaves with green lentils and the caramel-tinged flavour of griddled ripe avocados for a fresh yet filling salad. Throw in roasted beetroot and a few crumbles of goat’s cheese and you’ve got yourself a feast.

See our Griddled Avocado & Lentil Salad recipe.

We hope you have a happy food-fuelled Easter weekend, from hot cross buns on Good Friday to a smorgasbord of seasonal treats on Easter Sunday on 27th March! Don’t forget to share your snaps with us with the hashtag #farmdrop

We only sell on behalf of the best local food producers and with our ‘click-to-harvest’ model the food you receive is more than 5 times fresher than supermarkets. Discover more about the farmers behind our lamb – Kent farmer Andy Clarke and his wild flower meadows at Park Farm and lover of the organic way of life Rowie Meers and her family at Purton House Organics in Wiltshire.

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