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THE BLOGGER EDIT

A FEAST OF FAMILY TREATS

Get ready for your sweetest Easter yet with three kid-friendly recipes made for the long weekend from lifestyle blogger and mum of three girls Heledd Harman of Running in Lavender
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“All three of my girls have inherited my love of chocolate, so Easter is all about chocolate eggs and who can find the most – things can get competitive, which is why it’s nice to have some family-friendly recipes we can all make together after the ferocity of the hunt.”

 

“Easter is very much a family affair for us. My sister-in-law has the most beautiful garden full of colourful spring flowers that makes the perfect backdrop for an egg hunt. The girls have been known to run around the garden hunting eggs in their fairy costumes and wellies – I’m biased, but it’s so cute.

“The main thing I remember about Easter growing up is the ridiculous amount of chocolate we used to get. My dad is one of eight and my mum is one of three, when you add in the grandparents, you get an idea of how many I’m talking – some years we’d still be going through them in June.

“My husband is half French, so we’ve adopted the Gallic bells tradition, which means you ring the front doorbell to let the children know that the Easter bunny has been and the egg hunt can begin. Our main Easter food tradition is very British, though, as it has to be a roast leg of lamb on Easter Sunday, with new potatoes and spring greens in

my family’s signature honey and mint sauce marinade – it’s as synonymous with Easter as turkey is with Christmas.

“Of course, we also stock up on hot cross buns, which are my husband’s favourite Easter treat and probably why I decided to make a breakfast recipe with them. He loves the traditional kind, while I’m a big fan of the more modern chocolate chip varieties and I’m in love with the new salted caramel and chocolate ones from M&S, which I used in my French toast recipe.

“Normally I let the girls have a couple of eggs on the Sunday and Monday and then we melt some down to make other chocolate-based treats like my mini corn flake nests – it’s the perfect way to get rid of any surplus (if that can ever be a thing) chocolate.”

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Hot cross bun French toast

“We tried all sorts of toppings on these, but my personal favourite has to be the ones using blueberry hot cross buns, drizzled with a warm blueberry maple syrup. So naughty but so nice!”

Serves 2

4 M&S hot cross buns (of your choice, but we loved the blueberry versions and the chocolate and salted caramel flavour)
3 eggs
50ml milk
Knob of butter

Toppings
Halved strawberries
Fresh blueberries
Mini chocolate eggs
Maple syrup
Caramel, or chocolate sauce

Break the eggs into a shallow bowl and whisk, before mixing in the milk. Slice the buns in half as you usually would and submerge each piece in the egg and milk mixture.

Melt a knob of butter in a frying pan on medium heat and add the soaked buns to the pan. Depending on the size of your pan you should be able to cook two full buns (four pieces) at a time.

After two to three minutes turn the buns over and cook for a further two minutes on the other side.

Serve with fruit, syrup, chocolate or caramel sauce, cream – or get creative with your favourite topping.

 

Mint and honey leg of lamb

“The smell of this lamb slowly roasting in the oven reminds me of all my Sunday mornings at home as a child in west Wales. This recipe could not be easier; all you need is three simple ingredients and lots of time, as this lamb is cooked low and slow.”

Serves 4

Leg of lamb
2 tbsp mint sauce
2 tbsp honey
100ml water

Pre-heat the oven to 140C.

Place the lamb in a roasting dish and cut a few slits along the top before pouring over the water.

Mix the mint sauce and honey in a bowl and paint on the lamb using a spoon.

Now place in the oven and cook for three hours (at 140C), for meat that will almost fall off the bone and literally melt in your mouth.

Serve with your favourite vegetables; I normally go for new potatoes with some melted butter and spring greens.

 

Mini corn flake nests

“My girls get so excited about making these Easter treats and the older two are old enough to make them themselves, which makes them feel very grown up and independent. The fun part is letting them go wild decorating them at the end.”

Makes 12

100g corn flakes
200g milk chocolate
2 tbsp golden syrup
50g butter

To decorate
A mix of sweets and chocolate eggs – we used M&S Chicky Choccy Eggs and Easter Percy Pig sweets

Break the chocolate into small pieces and place in a bowl.

Add the golden syrup and butter before melting together. This can be done slowly in a microwave or over a pan of simmering water.

Once the chocolate mixture is completely melted and smooth, pour over the corn flakes and mix until coated in chocolate.

Spoon the mixture into small cupcake cases then place in the fridge to cool.

Once the nests are cool the kids can get creative with decorating each one using any sweets or mini chocolates you have in the house.

Recipes and photographs: Heledd Harman / Editor: Emma Sleight

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