Bring everyone together this Easter over a delicious lamb dish and hot cross buns

ENJOY a cracking Easter lunch, whether you stick with tradition or try something different.

Put the personal touch on your Sunday menu, choosing from roast meat, fish or vegetarian dishes.

Choose from these well-priced products for a perfect springtime menu.


  • Lamb is the traditional meat to eat at Easter, so feast on these great deals.
  • Morrisons British Lamb Leg is less than half price, down from £12.50 to £5 per kilo until ­Sunday.

  • Asda Butcher’s Selection Lamb Leg Bone In Joint, typically 2.15kg, is down to £10.69 until April 24.
  • M&S’s Slow Cooked Lamb Shoulder is down to £13 from £20 and serves six.


  • Ring the changes with a host of roasts. Save 30p on a Sainsbury’s Whole Chicken, 1.6kg, until Sunday, now £3.
  • Get a British beef roasting joint for less than half price at Morrisons, down from £11.50 per kilo to £5 per kilo until Sunday.
  • Morrisons Extra Large Whole Chicken, 2.15kg, is down from £5 to £4.58.
  • Aldi’s Red Tractor-approved Ashfield Farm British Pork Leg Joint, 1.8kg to 4kg, is £3.29 a kg.


  • If you prefer, make it a meat-free menu. Save 75p on Sainsbury’s Sea Bass Fillets, 180g, now down to £3.25.
  • Morrisons Whole Salmon is reduced from £10.50 to £5 per kilo until Sunday.
  • Save a third on Waitrose Vegan Nut Roast, was £4.99, now £3.32 until April 23.
  • Lidl has two Vegetarian Wellingtons (choose from Long Clawson Stilton & Mushroom, ­Chestnut Mushroom, Brie & Cranberry or ­Spinach, Vintage Cheddar & Garlic) for £2.29.


  • Pile your plate to get your five a day. Save 20p on Sainsbury’s Baby Potatoes, 1kg, now 80p.
  • Get three packs of vegetables for £1 at ­Morrisons, including British white potatoes, 2.5kg, a kilo of carrots and 500g of leeks.
  • Save a third on Waitrose Diced Butternut And Sweet Potato, 350g, now £1.
  • Get three for the price of two on selected veg at Tesco including Green Beans, 80g, 89p.
  • Morrisons Savoy Cabbage is reduced this week from 80p to 65p.
  • Get three for the price of two on Waitrose Kale, 250g, £1.20.

Roast Leg of Lamb Stuffed with Fresh Leeks

(Serves eight)


  • 2 kg lamb leg roast
  • 3 leeks, thinly sliced
  • 100g butter
  • 1 heaped tbsp fresh tarragon or rosemary, finely chopped
  • 2 cloves garlic, finely chopped
  • 250ml white wine
  • 1 kg baby new potatoes
  • 2 tbsp plain flour
  • 300ml lamb stock, from a cube
  • 25g mint, chopped
  • 2 tbsp capers

METHOD: Remove the lamb from the fridge one hour before cooking. Cook the leeks in half of the butter over a medium heat for ten minutes. Add tarragon (or rosemary) after five minutes.

Take leeks off heat and stir in the garlic and season with salt and pepper. Leave to cool.

Preheat the oven to 200C/ 400F/gas mark 6. Cut four deep incisions in the lamb inbetween the string, so that the lamb holds its shape. Push the leek mixture in to all the incisions and rub in thoroughly. Place the remaining leeks on the base of a large roasting tray and put the lamb on top. Season well before pouring over the white wine.

Cover with foil and cook for ten minutes at this temperature, before reducing the heat to 180C/350F/gas mark 4. Cook the lamb for two hours 20 minutes, removing the foil halfway through. Set the lamb aside to rest for 15 minutes, covered in foil. Meanwhile, cook the potatoes.

Put the roasting tray over heat or transfer the juices to a pan. Stir in some flour and cook for a minute, then add the stock.

Bring to a simmer, stirring all the time. Check the seasoning.
To serve, melt remaining butter, and stir in mint, capers and seasoning. Spoon over potatoes. Carve lamb and serve with gravy.

Salted Caramel Cheesecake

(Serves 16)


  • 180g oaty biscuits, pulsed into crumbs
  • 190g butter (90g for the base and 100g for the salted caramel)
  • 200g granulated sugar
  • 100g double cream
  • 1 tablespoon sea salt flakes
  • 300g light soft cheese
  • 70g caster sugar
  • 400ml whipping cream; 200g plain chocolate
  • mini chocolate eggs (optional)

METHOD: Pulse the biscuits into fine crumbs in a food processor, or crush in a plastic bag with a rolling pin. Melt 90g of the butter and stir in the crumbs.

Mix well then press into the base of a 23cm-wide non-stick, loose-bottomed cake tin. Chill in the fridge.

To make the salted caramel, cook the sugar in a large non-stick pan over a low heat until it dissolves into a pale golden syrup.

Beat in the rest of the butter (you should have 100g left) a cube at a time, and slowly add the cream in a thin stream, whisking well.

Remove from the heat, beat in the salt and pour into a heatproof dish.
Cool, then chill for two hours to thicken.

Beat for two minutes, then spoon two thirds over the biscuit base and return to the fridge.

To make the chocolate mixture, beat together the soft cheese and caster sugar. Whip the cream until it forms soft peaks and whisk into the soft cheese.

Melt the chocolate in a pan over a bowl of simmering water until smooth and glossy, then pour into the cream cheese mixture.

Keep whisking on a slow speed until everything combines and you have a smooth, thick mixture.

Spoon the chocolate mixture over the caramel layer and level the top. Chill for two hours.

You might want to decorate with mini eggs.

Chocolate Hot Cross Buns

Makes 12

CHOC-FULL of choccy deliciousness, this recipe adds even more fun to homemade hot cross buns. It’s great for the kids to get involved in – so start a new tradition, give it a try together and make sure they’re all happy little bunnies over the Easter hols.


  • 150ml semi-skimmed milk
  • 2 tsp dried active yeast
  • 400g strong white flour
  • 2 tsp baking powder
  • 3 tsp mixed spice
  • 100g caster sugar
  • 200g chocolate chips (mix things up with dark or white choc if you prefer)
  • 2 eggs, beaten
  • 2 tablespoons honey
  • 150g white choc

TO MAKE: Warm the milk in a pan then pour into a jug.

Add the yeast, whisk, then set aside for ten minutes. Sift the flour, baking powder, mixed spice and a pinch of salt into a large bowl. Add the sugar and chocolate chips and ­combine.

Stir the rested milk/yeast mix then add this to the dry ingredients, with the eggs. Stir to combine then use your hands to bind it all into a dough. Turn out on to a lightly floured board and knead for about two minutes.

Place the dough in a large clean bowl, cover with Clingfilm and leave in a warm place (such as the airing ­cupboard) for about two hours.

Preheat the oven to 220C/425F/Gas 7, generously grease a muffin tin and line each hole with a piece of ­baking parchment. Divide the dough into 12 equal-sized balls and gently knead each one (with a tiny bit of flour) before placing in the tin.

Use a sharp knife to cut a cross into the top of each bun. Bake for eight minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further eight minutes.

Heat the honey and use a pastry brush to glaze each bun while they are still in the tin. Leave to cool.

Melt the white chocolate in a bowl over simmering water. When the buns have cooled, use a teaspoon or a piping bag with a thin nozzle to drizzle the chocolate either in a cross shape or just in a criss-cross pattern.

Leave the chocolate to harden slightly before serving.

Get ready for bun and games

BRING on the buns this Easter.

Delicious warmed with melting butter, hot cross buns have a special place in the nation’s hearts.

And now you can get different twists on the traditional bun so there really is something for everyone to enjoy.


Morrisons Giant Hot Cross Buns are super-sized, 70p for two.


Asda’s Baker’s Selection Chocolate & Caramel Hot Cross Buns are 69p, or buy two packs for £1.20.


Sainsbury’s Be Good To Yourself Hot Cross Buns, pack of six only £1. Save 20p (until April 21).


Tesco Finest Four-Pack Orange And Cranberry Hot Cross Buns are £1.50, or buy two packs for £2.


Slice up Morrisons Hot Cross Bun Loaf, 80p.


For a traditional bun, ­Iceland’s four Luxury Hot Cross Buns are £1 a pack.


Morrisons The Best Extra Fruity Hot Cross Buns are down from £1.50 to £1.


Buy two packs of Waitrose Hot Cross Buns and get the second half price. The deal includes Waitrose 1 Elderflower & Lemon Hot Cross Buns, £1.89.


For a different kind of fruit try Lidl’s Apple & Cinnamon Hot Cross Buns, 99p.


Aldi’s Specially Selected Rhubarb & Custard Hot Cross Buns are £1.09 for a four-pack.

Source: Read Full Article