What we're eating this Easter

“You can't go wrong with classic roast lamb paired with spring vegetables and crispy roasties, but if you are feeling adventurous, it's always fun to experiment with different flavours. This year, I'll be serving up sticky, marmalade-glazed lamb, slow-cooked until it falls apart, then piled into soft, pillowy tacos with a zingy slaw. It's ideal for sharing.” – Florence Bischoff, Recipes Editor

“This year for Easter, I’ll be indulging in our new Collection Rich and Fruity Hot Cross Buns. These individual vanilla-glazed buns are rich and fruity, packed full of our Earl Grey Tea-soaked, juicy Vostizza currants, Chilean flame raisins, Chilean jumbo golden raisins, sweet cranberries, diced apricot – and my favourite – diced Italian candied orange peel. I’ll be toasting and enjoying these with our Collection Cornish Gold Butter, and, as a special breakfast treat, I’ll be filling them with our perfectly crisped Collection British Outdoor Bread Dry Cured Smoked Streaky Bacon – so, so good!” – Sandy Tchilinguirian, Lead Product Developer for Hot Cross Buns

“This Easter, I’ll be picking up our Easter Dine In (launching on 16 April). After a morning of Easter egg hunts and probably more chocolate than I should eat, the idea of a simple, flavour-packed feast sounds perfect. I’ll be heading straight for the slow-cooked, bone-in lamb shoulder. After having lamb at Christmas (controversial, I know), I can’t wait to tuck into our melt-in-the-mouth lamb, served in a rich, velvety gravy. I’ll pair it with Spring Greens, Honey Roast Carrots and golden roasties. I might even have room for a bit more chocolate afterwards…” – Florence Head, Assistant Copywriter