RECIPES: Easter feasts

Easter is a time for indulgence with the family as spring sets in. Here are some ideas for delicious delights you could cook up to treat youselves this weekend:

(Courtesy of waitrose.com)

Cherry and chocolate hot cross buns
Makes: 12

Ingredients
450g Waitrose Very Strong Canadian Flour
½ tsp salt
2tsp ground cinnamon
100g caster sugar
7g sachet McDougalls Fast Action Dried Yeast
2 x 80g packs Forest Feast Sour Cherries
100g pack Waitrose Cooks’ Ingredients Dark Chocolate Chunks
50g butter
250ml semi-skimmed milk, plus 3 tbsp extra for the glaze
1 egg, beaten
50g plain flour

Method
Sift the strong flour, salt and one-and-a-half tsps of cinnamon into a large bowl to lightly combine the ingredients. Add 50g sugar, and the yeast, dried cherries and chunks of chocolate, then stir until just combined.
Gently melt the butter in a small pan, add the milk and heat for one minute until tepid.
Pour in the egg and stir enough of the milk mixture into the flour to form a soft dough, using a round-bladed knife.
Turn out onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic.
Divide the dough into 12 equal-sized pieces and shape into balls, pushing any of the chunks of chocolate that poke out of the dough back in, to stop too much chocolate oozing out in the oven.
Transfer onto large baking sheets lined with non-stick baking parchment, leaving space between each bun.
Cover with lightly oiled clingfilm. Leave to prove in a warm place for about one to one-and-a-half hours, until doubled in size.
Preheat oven to 190°C, gas mark 5. To decorate with the crosses, put the plain flour in a small bowl and gradually add 5-6 tbsp cold water to form a smooth, thick paste.
Spoon this mixture into a small piping bag, or a clean plastic food bag and snip off a corner, then neatly pipe a cross over each of the buns.
Bake in the oven for 20-25 minutes until golden brown in colour.

Meanwhile, prepare the glaze.
Place the remaining milk, 3 tbsp cold water, the remaining cinnamon and sugar in a small pan and heat gently for 2-3 minutes, stirring until the sugar has dissolved.
When the buns are cooked, transfer them onto a cooling rack and brush the glaze over each one twice. Allow to cool.

Cook's tips
The buns are best eaten on the day they are made. To liven up any leftovers, split them in half, pop onto a baking tray and toast under the grill (not in the toaster), then serve spread with a little butter.

Steamed Easter chocolate pudding
Serves: 8

Ingredients
175g light brown muscovado sugar
175g butter, softened
150g self-raising flour
25g cocoa powder
1tsp baking powder
4 eggs, beaten
1tsp instant coffee granules
1-2 tbsp milk (optional)
2-3 tbsp Nutella (hazelnut chocolate spread)

Chocolate sauce
150g Waitrose Cooks’ Ingredients dark chocolate for cooking, broken into chunks
170g tub double cream

Method
Generously butter a 1.2 litre pudding basin, and line the base with a disc of non-stick baking parchment, then bring a kettle of water to the boil.
Meanwhile, in a large bowl, beat together the sugar and butter, using an electric hand whisk, until pale and fluffy.
Sieve the flour, cocoa and baking powder into the butter and sugar mixture, then add the eggs and coffee granules. Whisk for 1-2 minutes until the mixture is smooth and has a soft, spoonable consistency (if it’s too thick, add 1-2 tbsp of milk).
Pour about half the mixture into the basin then spoon the Nutella on top, in the centre. Cover with the remaining cake mixture and level the top.
Take a double foil square, about 23cm x 23cm, generously butter one side and make a pleat across the middle (to see how to do this, go to waitrose.com/howto).
Place over the basin with the buttered side facing downwards. Fold the edges to seal tightly. Tie in place with kitchen string, to ensure no steam can escape. Make a string handle so that it is easier to lift the hot basin out of the pan.
Put the pudding into a large, deep pan. Pour boiling water from the kettle into the pan to come halfway up the side of the basin.
Cover the pan with a lid, return to the boil, then reduce the heat to a gentle simmer. Cook for about 2 hours or until the sponge is firm and well risen. Add more boiling water, when necessary, to make sure the pan doesn’t boil dry.
About 15 minutes before the end of the cooking time, make the sauce: melt the chocolate chunks and place in a heatproof bowl with the cream over a pan of simmering water.
Stir occasionally until the chocolate has melted. Remove from the heat and mix.
When the pudding is cooked, remove the basin from the pan and leave it to stand for about 5 minutes.
Remove the string and the foil, loosen the edges of the pudding with a round-bladed knife and turn out onto a serving plate. Spoon over some of the chocolate sauce then serve the remainder in a jug and decorate with grated milk chocolate to garnish.

Woolly sheep cupcakes
Makes: 12

Ingredients
For the cake:
150g unsalted butter, softened
150g caster sugar
175g self raising flour
3 eggs, beaten
1tsp vanilla extract

To decorate
50g Greek yoghurt
175g icing sugar, plus extra for dusting
½ x 130g pack black food colouring

Method
Preheat the oven to 180°C, gas mark 4. Line a 12-section tartlet tray with paper cake cases.
Put the cake ingredients in a bowl and beat with a hand-held electric whisk until pale and creamy. Divide among the cake cases and bake for about 15-18 minutes until risen and just firm to the touch.
Transfer to a wire rack to cool. (You might have enough mixture to make about 4 extra cakes.)
To decorate, beat the yogurt and icing sugar until smooth.
Pack into one corner of a small, new plastic food bag and snip off the merest tip so the icing can be piped in a thin line (alternatively, use a piping bag). Pipe squiggly lines all over the cupcakes.
Using your fingers, dusted with icing sugar, mould the black icing into oval shapes and press gently onto the cakes.
Shape little ears and push into the icing on either side. Pipe eyes using white icing and position little balls of black icing for the centres. Use a knife to mark a little mouth on each to finish.

Pane pasquale

This is a wonderful Easter bread, enriched with butter, Ricotta and eggs and delicately spiced with cinnamon and fennel. Originally from Rome and traditionally cooked in a round tin like panettone, it makes a lovely gift baked in loaf tins and wrapped in clear cellophane and tied up with pretty bow. As this is a sticky, loose dough, it's better made in an electric mixer such as a Kenwood, or KitchenAid.

Ingredients
4 tsp dried, active (not easy-blend) yeast
50g golden caster sugar, plus 1 tsp
200ml hand-hot water
600g unbleached plain white flour
1 tsp salt
½ tsp ground cinnamon
2 tbsp fennel seeds, lightly crushed
4 large whole eggs
8 large egg yolks
100ml madeira or marsala
1 lemon, finely grated zest
75g Ricotta, at room temperature
250g unsalted butter, cubed and softened
1 egg white, lightly beaten

Method
Put the yeast into a large measuring jug and add 1 tsp sugar.
Mix well, then whisk in the water to dissolve the yeast. Leave in a warm place for 10 minutes until frothy, then whisk in 100g of the flour to make a thick smooth batter, which will be your starter.
Cover with clingfilm and leave to rise in a warm place for about 1-2 hours until doubled in size (this could be done overnight in the fridge; in this case allow the starter to come back up to room temperature before progressing).
Sift the flour, salt and cinnamon into the bowl of a food mixer. Add the sugar, fennel, eggs, yolks, alcohol and lemon zest and beat until well mixed.
Pour in the yeast starter and beat until smooth and elastic; about 5 minutes. Cover the bowl with clingfilm and leave to rise until doubled in size; about 1½-2 hours.
Remove the clingfilm, add the Ricotta and soft butter and beat again until very soft and shiny and elastic; another 5 minutes. The dough will be very soft.
Divide the dough between 2 buttered 1.5-litre loaf tins, filling the tins only halfway, or two-thirds at most.
Cover with a clean, damp tea towel and leave till risen to the top of the tins (1½-2 hours). Uncover, brush with egg white and bake at 200°C, gas mark 6 for 15 minutes, then reduce the heat to 180°C, gas mark 4 and bake for 45 minutes more.
The tops should be well risen and golden brown.

Drinks recommendation
Any sherry or Marsala wine would be great here.

(Courtesy of Sainsburys.co.uk)

'Lovely roast lamb'
Serves: 6-8

Ingredients
Fresh whole leg of lamb
1 kg pack baby new potatoes
2 lemons
Garlic
20g pack fresh rosemary

Method
Preheat the oven to 240°C, fan 220°C, gas 9.
Par-boil a pack of baby new potatoes then place them in a roasting tray. Cut 2 lemons in half and add them to the roasting tray.
Make small incisions along the top of the leg of lamb and insert pieces of garlic, peeled and sliced, and small sprigs of rosemary, then place on top of the potatoes and lemons in the roasting tray. Drizzle olive oil over and season with a good pinch of salt and freshly ground black pepper.
Reduce the oven temperature to 200°C, fan 180°C, gas 6 and roast for 45 minutes per kg for rare meat.
Once cooked, allow the lamb to rest, then squeeze the lemons over the lamb and potatoes.
Carve, then serve with the delicious zesty resting juices and some redcurrant jelly.

Smoked haddock with poached eggs and hollandaise
Serve with mashed potato or on toasted soda farls
Serves: 2

Ingredients
300g smoked haddock fillet, in two pieces
A splash of milk
2 large eggs
1 x 150g pouch hollandaise sauce
A handful of finely chopped chives
100g frozen leaf or chopped spinach
A knob of butter

Method
Preheat the oven to 200°C, fan 180°C, gas 6. Place the haddock in a baking dish, then add the splash of milk, cover with kitchen foil and bake for 20 minutes until the fish is just cooked through.
Meanwhile, bring a shallow pan of water to the boil.
Turn down to a simmer, crack the eggs into 2 tea cups and slide gently into the water. Simmer gently for a few minutes until the eggs are just set, but the yolks aren’t solid.

While the eggs are cooking, warm the hollandaise sauce and chives in a small pan.
Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper.
Stir a little of the milk from the haddock into the hollandaise sauce, and check the seasoning.
Serve the haddock on a bed of spinach, topped with a poached egg and hollandaise sauce.
Season with freshly ground black pepper.

Simnel cake
Tuck into this delicious traditional Easter cake.
Serves: makes 19cm cake

Ingredients
200g plain flour
2 teaspoons ground mixed spice
175g butter or margarine
175g brown sugar
Grated rind of one orange
4 medium eggs
175g currants
175g sultanas
175g raisins
75g glace cherries, quartered
50g mixed peel
350g ground almonds
75g icing sugar
75g caster sugar
1 large egg
2 teaspoons lemon juice
4 drops almond essence
1 tablespoon warmed, sieved apricot jam

Method
Grease a 19cm cake tin and line the base and sides with a double layer of greased greaseproof paper.
Tie a thick band of brown paper around the side of the tin and stand it on a pad of brown paper on a baking sheet.
Make the almond paste: Mix the almonds and sugar together, add the egg, lemon juice and essence and mix to a smooth pliable paste and roll out one quarter into a 19cm circle.
Preheat the oven to 160°C, fan 140°C, gas 3.

Make the cake. Sift the flour and spice together. Cream the fat, sugar and orange rind together until lightly and fluffy.
Beat in the eggs one at a time, adding a large spoon of flour with the last two. Fold in the remaining flour and the fruit until thoroughly mixed.
Place half the cake mixture in the prepared tin, lay the circle of almond paste or marzipan on top and press down lightly. Place the remaining cake mixture on top and smooth the surface.
Bake in the preheated oven for one hour, then lower the temperature to 150°C, 130°C, gas 2 and bake for a further 2½ hours or until a skewer inserted into the centre comes out clean.
Leave in the tin for 5 minutes, then turn onto a wire rack to cool.
Roll out one third of the remaining almond paste or marzipan into a circle to fit the top of the cake. Brush the cake with apricot jam and press the paste into place.
Shape the remaining paste or marzipan into small balls and arrange around the top of the cake. Place under a hot grill to brown the balls. Decorate with edible flowers.

Easter sundae

Ingredients
Taste the difference panettone
Taste the difference Devon farmhouse vanilla ice cream
Fresh raspberries
Speckled chocolate eggs

Method
Try making a delicious Easter sundae with pieces of Panettone and a couple of scoops of good quality vanilla ice cream. Top with a few fresh raspberries and crushed speckled chocolate eggs.

Goat's cheese frittata
Serves: 4

Ingredients
1 tablespoon olive oil
4 medium Sainsbury’s Woodland eggs
100g Sainsbury’s Somerset goats’ cheese, chopped
12 Taste the difference SunBlush tomatoes, snipped
1–2 tablespoons freshly chopped parsley

Method
Preheat the grill to medium. Heat the oil in a non-stick 18cm frying pan. 
Meanwhile, beat the eggs with one tablespoon water and a little seasoning. 
Pour into the pan and cook for 3 minutes or until golden underneath.
Sprinkle on the cheese and SunBlush tomatoes, then grill until just set.Serve cut into wedges, garnished with parsley.

Rich and cheesy broccoli
Serves: 2

Ingredients
1 x 200g pack Bellaverde broccoli
60g Stilton cheese

Method
Try preparing 1 x 200g pack Taste the difference Bellaverde sweet stem broccoli following pack instructions, then drain and transfer to an ovenproof dish.
Crumble over 60g Stilton cheese and bake in a preheated oven for 7–10 minutes at 160°C, fan 140°C, gas 3, until the cheese has started to melt.
Serve hot as a flavoursome side dish.

Top tip
Your leftover Stilton will freeze well – simply cut into small portions, wrap in clingfilm and freeze for up to 3 months

Roast pork with creamy baked celeriac
Serves: 4

Ingredients
1 x 900g pork joint
Sea salt
Freshly ground black pepper
300g celeriac, peeled and thinly sliced
275g potatoes, peeled and thinly sliced
284ml carton whipping cream
25g Stilton crumbled, or parmesan grated
1 teaspoon caraway seeds
Large bulb garlic, broken into cloves and peeled

Method
Preheat the oven to 190°C, fan 170°C, gas 5.
Place the pork in a roasting pan and sprinkle liberally with sea salt, season with black pepper. Roast for 35 minutes per 450g plus an extra 35 minutes.
Grease an ovenproof dish and arrange the celeriac and potato slices inside. Pour over the cream and season with black pepper. Sprinkle the cheese and caraway seeds over the top.
One hour before the end of the pork cooking time, place the potato bake in the oven and place the garlic cloves around the pork.
When cooked, allow the pork to stand for 10 minutes before carving and serve with the vegetable bake.

New potatoes in basil butter
(It is essential to use fresh basil for this recipe)
Serves: 4

Ingredients
750g baby new potatoes
1 large basil sprig
125g butter
4 tablespoons of chopped basil
Freshly ground black pepper to taste
Basil sprigs to garnish

Method
Place the potatoes in a saucepan of cold water with the basil sprig.
Bring to the boil, then cover and simmer for 10-15 minutes, until tender.
Drain in a colander and remove the basil. Melt the butter in a pan, add the chopped basil and cook for 30 seconds, stirring, taking care not to brown the butter.
Toss the potatoes in the butter, spoon into a warmed serving dish and garnish with basil.
Serve immediately.


(Courtesy of Weight Watchers leader Anna Jones, Lowbrook Primary School, Cox Green)

Traditional roast pork
4 points value per serving
16½ total per recipe

Serves 4
240 calories per serving

Tasty as it may be, it’s best to cut off all the crackling. Remove it before carving then you won’t be tempted to have a nibble!

Ingredients
600g (1lb 5oz) boneless pork loin

For the stuffing
2 teaspoons olive oil
1 small onion, chopped finely
100g (3½oz) mushrooms, sliced
1 teaspoon dried thyme
50g (1¾oz) ready to eat dried apricots, chopped finely
25g (1oz) fresh white breadcrumbs
2 tablespoons fresh orange juice
Salt and freshly ground black pepper

Method
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.  Rinse the pork loin and pat it dry with kitchen paper.
To make the stuffing, heat the oil in a small pan and add the onion and mushrooms. Cook, stirring over a medium to low heat for five minutes until the onion softens but does not brown. 
Add the thyme, apricots and breadcrumbs and cook for 1 minute. Remove from heat and stir in the orange juice.
Open out the pork loin and press the stuffing into the cavity. Use string to tie the pork up, fastening it tightly.
Place the pork in a roasting tin, season well with salt and freshly ground black pepper and roast for one hour. 
Allow it to rest for a while before carving it into slices and dividing the meat between four plates.

Carrot and orange Easter cake
3 points per serving
37½ total per recipe

Serves 12
220 calories per serving

Ingredients
Low-fat cooking spray
100g (3½ oz) polyunsaturated margarine
100g (3½ oz) light muscovado sugar
3 eggs, beaten
175g (6oz) carrots, finely grated
225g (8oz) self-raising flour
1 pinch of salt
1 teaspoon baking powder
1 teaspoon ground mixed spice
2 teaspoons finely grated orange zest
40g (1½ oz) sultanas or raisins
For the topping
175g (6oz) low-fat soft cheese
1 tablespoon icing sugar
To decorate
Orange zest
Lemon zest

Method
Preheat the oven to Gas Mark 4/180ºC/350ºF. Spray a 20 cm (8-inch) round cake tin with low-fat cooking spray and line with greaseproof paper.
Warm the margarine and sugar together over a low heat, until the sugar has dissolved. Cool slightly.
In a large bowl, combine the eggs, carrots and melted mixture. Sift in the flour, salt, baking powder and mixed spice. Add the orange zest and sultanas and raisins and mix well.
Transfer to the prepared tin, level the surface and bake for about 1 hour 10 minutes, until firm to the touch. 
Check with a fine skewer; it should come out clean. Cool for 10 minutes, then turn out and cool completely on a wire rack.
To decorate, beat the soft cheese and icing sugar together. Spread over the cake and sprinkle with orange and lemon zest.
Cook’s note: This cake can be kept in the refrigerator for 2-3 days.
 

Chocolate nests
6 points value per serving
47½ total  per recipe

Makes 8
190 Calories per serving

Ingredients
125 g (4½ oz) dark chocolate
40g (1½) polyunsaturated margarine
3 Shredded Wheat biscuits
24 mini chocolate eggs

Method
Melt the chocolate and margarine together by putting them into a large heatproof bowl placed over a saucepan of gently simmering water. 
When smooth and melted, remove from the heat.
Break up the Shredded Wheat biscuits and stir into the chocolate mixture.
Spoon the mixture into paper bun cases, making slight depressions in the centre of each one to form a nest. Chill in the refrigerator until firm, about 20 minutes.
Serve with 3 mini chocolate eggs in each nest.

For further information on the Weight Watchers Discover Plan or to find your nearest meeting, please call 08457 123 000 or visit www.weightwatchers.co.uk



Image by Sainsbury's.