50+ Delicious Easter Jamie Oliver Brunch Recipes for Your Guests

Easter is the perfect time to gather with family and friends and celebrate with a delicious spread of brunch dishes.

And when it comes to making Easter brunch extra special, there’s no better chef to turn to than Jamie Oliver.

Known for his fresh, vibrant, and comforting approach to cooking, Jamie’s recipes are perfect for creating a festive atmosphere around the table.

Whether you’re looking for savory dishes like a Mediterranean frittata or indulgent sweet treats such as lemon meringue pancakes, Jamie Oliver’s Easter brunch recipes offer something for everyone.

In this collection of over 50 Easter brunch ideas, you’ll find a variety of dishes that highlight seasonal ingredients, bring bold flavors to your table, and offer unique twists on classic brunch staples.

From light salads and fresh baked goods to hearty mains and show-stopping sides, these recipes will elevate your Easter brunch to new heights.

So, roll up your sleeves, preheat the oven, and get ready to enjoy an unforgettable Easter celebration with Jamie Oliver’s culinary creations!

50+ Delicious Easter Jamie Oliver Brunch Recipes for Your Guests

Jamie Oliver’s Easter brunch recipes are not only delicious but also a celebration of fresh, seasonal ingredients.

Whether you’re looking for a simple dish to prepare or want to go all out with something extravagant, these 50+ recipes will surely inspire you to create a memorable and flavorful brunch.

With a mix of savory, sweet, and refreshing options, there’s no shortage of choices to suit every taste and dietary preference.

So, why not take the opportunity this Easter to try something new, experiment with flavors, and bring a touch of Jamie’s signature style to your brunch table?

With these recipes in hand, you’re bound to impress your guests and make this Easter one to remember.

Enjoy the flavors of spring, indulge in delicious homemade dishes, and celebrate with those who matter most – because Easter brunch just wouldn’t be the same without a little Jamie Oliver magic!

Jamie Oliver’s Easter Breakfast Crêpes with Berry Compote

This vibrant and festive breakfast is perfect for an Easter brunch. Jamie Oliver’s crêpes are light and fluffy, topped with a refreshing homemade berry compote that adds a touch of sweetness and color to your table. The balance of fresh fruit and soft crêpes makes this dish a favorite for both kids and adults, adding a celebratory feel to your Easter morning.

Ingredients:

• 1 cup plain flour
• 2 eggs
• 1 cup milk
• A pinch of salt
• 1 tablespoon butter (melted)
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon sugar
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Fresh mint (optional, for garnish)

Instructions:

1. In a bowl, whisk together the flour, eggs, milk, and a pinch of salt to make a smooth batter. Let it rest for 10 minutes.
2. Heat a non-stick pan over medium heat and brush with a little melted butter.
3. Pour a small amount of batter into the pan, swirling to coat the base. Cook for about 1-2 minutes per side until golden and set aside.
4. In a small saucepan, combine the mixed berries, sugar, lemon zest, and lemon juice. Simmer gently for 5-7 minutes until the berries soften and form a syrupy sauce.
5. To serve, stack the crêpes on plates, spoon the berry compote generously over the top, and garnish with fresh mint if desired.

This Easter brunch crêpe dish not only brings a pop of color but also blends sweetness and tang, making it a refreshing treat. The berry compote can be made ahead, allowing you to focus on the crêpes when guests arrive. A sprinkle of fresh mint adds a delightful herbal note, balancing out the fruity flavors. The crêpes themselves are soft yet sturdy enough to hold up to the juicy compote.

Jamie Oliver’s Easter Roasted Vegetable Frittata

This hearty frittata is a great way to enjoy Easter veggies in a simple yet delicious way. Packed with seasonal vegetables, eggs, and cheese, this dish is easy to prepare in advance, perfect for serving a crowd. The vibrant colors of the vegetables make it both a feast for the eyes and the palate.

Ingredients:

• 6 large eggs
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• ½ cup grated cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a large ovenproof frying pan over medium heat.
2. Add the red onion and bell pepper to the pan, sautéing for 3-4 minutes until softened.
3. Add the zucchini and cherry tomatoes, cooking for another 5 minutes until the vegetables begin to soften and caramelize.
4. Stir in the spinach and cook for 1-2 minutes until wilted.
5. In a bowl, beat the eggs, then pour them over the vegetables in the pan. Sprinkle the grated cheese on top and season with salt and pepper.
6. Transfer the pan to the oven and bake for 10-15 minutes, or until the eggs are set and slightly golden on top.
7. Slice into wedges and serve warm or at room temperature.

This vegetable frittata is a wholesome, filling dish with layers of flavor from the roasted vegetables and melty cheese. The combination of sweet bell peppers, savory onions, and tender zucchini makes it both nutritious and delicious. As the frittata can be served warm or at room temperature, it’s perfect for a relaxed Easter brunch with family and friends. The eggs bind everything together, creating a satisfying dish that feels both elegant and comforting.

Jamie Oliver’s Easter Hot Cross Buns with Cinnamon Butter

Hot cross buns are a must-have on Easter weekend, and Jamie Oliver’s recipe for these spiced buns is simple yet indulgent. With a fragrant mix of spices and dried fruits, these buns come together quickly and are the ideal pairing for Easter brunch. The cinnamon butter makes them even more irresistible, adding an extra layer of warmth and richness.

Ingredients:

• 3 cups strong white bread flour
• 1 packet dried yeast (7g)
• 1 tablespoon caster sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground mixed spice
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 2 tablespoons butter
• 1 large egg
• 1 cup mixed dried fruit (raisins, currants, sultanas)
• 1 tablespoon milk (for glazing)

For cinnamon butter:

• 1/4 cup softened butter
• 1 tablespoon ground cinnamon
• 2 tablespoons honey

Instructions:

1. In a large bowl, combine the bread flour, yeast, sugar, cinnamon, mixed spice, and salt.
2. Warm the milk and water in a saucepan until lukewarm, then add the butter. Stir until the butter has melted.
3. Gradually add the wet ingredients to the dry ingredients, along with the egg, and mix to form a dough. Knead for 5-8 minutes until smooth.
4. Stir in the dried fruit and knead again to distribute it evenly through the dough.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Divide the dough into 12 even pieces and shape into buns. Place them on a greased baking tray.
7. In a small bowl, mix the tablespoon of milk with a little flour to create a paste. Use a piping bag to pipe a cross on each bun.
8. Bake for 20-25 minutes until golden brown.
9. To make the cinnamon butter, mix together the softened butter, cinnamon, and honey. Spread generously on warm buns before serving.

These hot cross buns offer a delicious and fragrant Easter treat. The rich blend of cinnamon and mixed spices, coupled with the softness of the buns, creates a comforting and nostalgic dish. The homemade cinnamon butter is the perfect finishing touch, adding an extra burst of flavor. These buns make an excellent brunch centerpiece, providing both sweetness and spice, making them irresistible to all who try them.

Jamie Oliver’s Easter Carrot and Feta Salad with Honey Mustard Dressing

This vibrant and fresh salad is the perfect light addition to your Easter brunch. The sweetness of roasted carrots pairs beautifully with the tanginess of feta, while the honey mustard dressing adds a zesty finish. Packed with color and nutrients, it’s a refreshing choice that will leave your guests feeling satisfied yet light.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 100g feta cheese, crumbled
• 1 handful fresh parsley, chopped
• 1 handful baby spinach leaves
• 1 tablespoon pumpkin seeds

For honey mustard dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the carrot sticks on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the carrots roast, whisk together all the ingredients for the honey mustard dressing in a small bowl until smooth.
3. Once the carrots are done, allow them to cool slightly before tossing them with the spinach leaves, parsley, and crumbled feta in a large bowl.
4. Drizzle the honey mustard dressing over the salad and sprinkle with pumpkin seeds for added crunch.
5. Serve immediately, or refrigerate for up to an hour before serving.

This carrot and feta salad is a delightful blend of sweet, savory, and tangy flavors. Roasting the carrots brings out their natural sweetness, which pairs perfectly with the creamy feta and the slightly bitter spinach. The honey mustard dressing gives a sharp, slightly sweet contrast that ties all the ingredients together. This salad is not only a colorful addition to your Easter brunch spread, but also a healthy, satisfying dish that works well as a side or even a light main course.

Jamie Oliver’s Easter Spring Vegetable Tart

Perfect for any Easter table, this spring vegetable tart is a beautiful and flavorful dish, packed with fresh, seasonal produce. The combination of tender asparagus, peas, and leeks on a buttery puff pastry crust creates a stunning, savory dish that will surely be a hit at your brunch.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 tablespoon olive oil
• 1 leek, thinly sliced
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 eggs
• ½ cup cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and roll out the puff pastry onto it.
2. Heat olive oil in a large pan over medium heat. Add the sliced leek and cook for 3-4 minutes until softened.
3. Add the peas and asparagus to the pan, and cook for another 4-5 minutes until the vegetables are tender. Remove from heat and set aside.
4. In a bowl, whisk the eggs, cream, and Parmesan cheese together. Season with salt and pepper.
5. Spread the leek, pea, and asparagus mixture evenly over the puff pastry, leaving a small border around the edges.
6. Pour the egg mixture over the vegetables and carefully fold up the edges of the pastry to create a rustic border.
7. Bake for 20-25 minutes, or until the pastry is golden and the filling has set.
8. Slice and serve warm or at room temperature.

This spring vegetable tart is a delicious and visually striking dish. The flaky puff pastry provides a rich, buttery base, while the filling offers a perfect balance of creamy eggs and tender, seasonal vegetables. The addition of Parmesan cheese gives the tart a sharp, savory note, while the egg mixture holds everything together in a smooth, custardy filling. It’s a wonderful centerpiece for an Easter brunch table, offering both flavor and elegance in one bite.

Jamie Oliver’s Easter Spiced Banana Bread with Walnuts

For a sweet treat that’s both indulgent and comforting, Jamie Oliver’s spiced banana bread is the perfect Easter brunch option. With the warmth of cinnamon, nutmeg, and ginger, this bread is packed with flavor and a touch of sweetness. The walnuts provide a satisfying crunch, making it a lovely choice for breakfast or as an afternoon snack.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup walnuts, roughly chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the eggs, oil, sugar, and vanilla extract, and mix well.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the banana bread to cool for 10 minutes before removing it from the pan. Let it cool completely before slicing.

This spiced banana bread is a wonderfully aromatic treat with the perfect balance of sweetness and warmth. The bananas keep the bread moist, while the spices add depth and complexity to the flavor. Walnuts provide a pleasant crunch, making each bite satisfying and delightful. This banana bread is perfect for Easter brunch because it’s easy to prepare and can be enjoyed by all ages. Whether served with a cup of tea or as a stand-alone snack, it’s sure to be a hit with your guests.

Jamie Oliver’s Easter Avocado and Smoked Salmon Eggs Benedict

This indulgent yet healthy twist on the classic Eggs Benedict is a showstopper for any Easter brunch. The creamy avocado replaces the traditional English muffin, while the richness of smoked salmon and poached eggs adds luxury. The hollandaise sauce ties everything together for a truly memorable dish.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 eggs
• 200g smoked salmon, sliced
• Fresh dill, for garnish
• 2 tablespoons lemon juice
• 1 teaspoon white wine vinegar
• 1 tablespoon olive oil

For hollandaise sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 100g unsalted butter, melted
• Salt and pepper, to taste

Instructions:

1. To prepare the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
2. Gradually whisk in the melted butter, a little at a time, until the sauce thickens. Season with salt and pepper, then remove from the heat and set aside.
3. Fill a saucepan with water, add the white wine vinegar, and bring to a gentle simmer. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny.
4. While the eggs are poaching, slice the avocados in half, removing the pit. Drizzle each avocado half with lemon juice to prevent browning.
5. To assemble, place a slice of smoked salmon on each avocado half. Gently place a poached egg on top of the salmon.
6. Spoon the hollandaise sauce over the eggs, garnish with fresh dill, and drizzle with a little olive oil.
7. Serve immediately for a luxurious Easter brunch.

This avocado and smoked salmon Eggs Benedict is a light yet decadent alternative to the classic. The avocado provides a creamy base that perfectly complements the rich smoked salmon and buttery hollandaise sauce. The dish is elevated with the addition of poached eggs and fresh dill, making it an elegant and indulgent choice for your Easter brunch. The avocado not only adds a fresh flavor but also makes the dish healthier, making it a great choice for those who want something a bit lighter without compromising on taste.

Jamie Oliver’s Easter Spiced Lamb Koftas with Tzatziki Sauce

These spiced lamb koftas are a flavorful, aromatic dish perfect for your Easter brunch. Made with ground lamb and seasoned with cumin, coriander, and garlic, they’re easy to make and full of flavor. Paired with a refreshing homemade tzatziki sauce, these koftas are a great option for those looking for a savory Easter dish.

Ingredients:

• 500g ground lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil (for grilling)

For tzatziki sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated and excess water squeezed out
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground lamb, chopped onion, garlic, cumin, coriander, smoked paprika, parsley, salt, and pepper. Mix thoroughly until everything is well combined.
2. Divide the mixture into 8 portions and shape each into a sausage-like kofta.
3. Heat olive oil in a large frying pan or grill pan over medium heat. Cook the koftas for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
4. While the koftas are cooking, prepare the tzatziki sauce. In a small bowl, mix together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper.
5. Once the koftas are cooked, serve them hot with a generous side of tzatziki sauce for dipping.

These spiced lamb koftas are a flavorful and aromatic option for Easter brunch. The combination of cumin, coriander, and paprika gives the lamb a rich, warming flavor, while the tzatziki sauce adds a refreshing contrast. The creamy yogurt and crunchy cucumber make the tzatziki a perfect match for the savory koftas. These koftas are also versatile—they can be served as an appetizer, main dish, or even stuffed into pita bread for a Mediterranean-inspired brunch.

Jamie Oliver’s Easter Fruit Salad with Citrus Dressing

For a light and refreshing Easter brunch option, this fruit salad with a zesty citrus dressing is an excellent choice. Packed with fresh seasonal fruits and topped with a tangy dressing, this salad is both vibrant and nourishing. It’s perfect for balancing out heavier dishes and offering a healthy, sweet alternative.

Ingredients:

• 1 large apple, thinly sliced
• 1 cup strawberries, hulled and halved
• 2 kiwis, peeled and sliced
• 1 orange, peeled and segmented
• 1/2 pineapple, peeled and chopped into cubes
• 1/2 pomegranate, seeds only
• Fresh mint leaves, for garnish

For citrus dressing:

• Juice of 1 lemon
• Juice of 1 orange
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine all the chopped fruits: apple, strawberries, kiwis, orange segments, pineapple cubes, and pomegranate seeds.
2. In a small bowl, whisk together the lemon juice, orange juice, honey, and vanilla extract to create the citrus dressing.
3. Pour the dressing over the fruit and gently toss to combine.
4. Garnish with fresh mint leaves before serving.

This vibrant fruit salad is an explosion of color and flavor, with sweet and tangy fruits like strawberries, pineapple, and orange creating a delightful mix. The citrus dressing adds an extra layer of freshness, enhancing the natural sweetness of the fruit. This salad is not only healthy but also visually stunning, making it a perfect addition to your Easter brunch table. The mint leaves provide a refreshing touch and enhance the overall flavor of the dish, making it a light yet satisfying way to start the celebration.

Jamie Oliver’s Easter Roasted Asparagus and Poached Egg Salad

This simple yet elegant salad combines the freshness of roasted asparagus with the richness of poached eggs, making it a perfect choice for Easter brunch. The asparagus is roasted to bring out its natural sweetness, and the poached eggs add a creamy texture that complements the other ingredients. A light lemon vinaigrette ties it all together for a refreshing and healthy dish.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 eggs
• 1 tablespoon white vinegar
• 2 handfuls of mixed salad greens (arugula, spinach, or rocket)
• 1/2 red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• Zest and juice of 1 lemon

For lemon vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12-15 minutes, or until tender and slightly caramelized.
2. Meanwhile, bring a pot of water to a simmer and add the vinegar. Gently crack the eggs into the water and poach for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
3. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt, and pepper to make the lemon vinaigrette.
4. Once the asparagus is roasted, arrange the salad greens on a platter and top with the roasted asparagus, red onion, and poached eggs.
5. Drizzle the lemon vinaigrette over the salad, then garnish with fresh parsley and lemon zest.
6. Serve immediately, allowing the runny yolk to mix with the vegetables for added richness.

This roasted asparagus and poached egg salad is light yet satisfying, offering a perfect balance of flavors. The roasted asparagus brings a smoky sweetness, while the poached eggs add creaminess that complements the tangy lemon vinaigrette. The fresh herbs and salad greens provide an extra layer of freshness, making it a refreshing and elegant dish for Easter brunch.

Jamie Oliver’s Easter Lemon and Elderflower Scones

These delicate and aromatic scones are a wonderful Easter treat. With the floral notes of elderflower combined with the zesty lemon, these scones are both light and fragrant. Served with clotted cream and jam, they offer a perfect blend of sweetness and tang, making them a crowd-pleasing option for your Easter table.

Ingredients:

• 2 cups self-raising flour
• 1/4 cup caster sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup milk
• 1 large egg (for brushing)
• Zest of 1 lemon
• 2 tablespoons elderflower cordial (or elderflower extract)
• Clotted cream, to serve
• Strawberry or raspberry jam, to serve

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, and salt. Rub the chilled butter into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Stir in the lemon zest and elderflower cordial, then slowly add the milk, mixing until just combined. Be careful not to overwork the dough.
4. Turn the dough out onto a lightly floured surface and gently roll it out to about 1-inch thickness. Using a round cookie cutter, cut out the scones and place them on the prepared baking sheet.
5. Brush the tops of the scones with the beaten egg for a golden finish.
6. Bake for 12-15 minutes or until the scones have risen and are golden brown.
7. Allow the scones to cool slightly before serving with clotted cream and jam.

These lemon and elderflower scones are a delightful and aromatic way to celebrate Easter. The elderflower adds a unique floral flavor that pairs beautifully with the zesty lemon, making them a refreshing twist on a traditional scone. The light, crumbly texture of the scones, combined with the richness of clotted cream and jam, creates a perfect treat for Easter brunch.

Jamie Oliver’s Easter Sweet Potato Hash with Avocado and Fried Eggs

This hearty and flavorful dish is a wonderful choice for Easter brunch, packed with roasted sweet potatoes, crispy vegetables, and topped with a perfectly fried egg and creamy avocado. The natural sweetness of the sweet potatoes is balanced by the richness of the eggs and the creaminess of the avocado, making for a satisfying and nutritious meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 red bell pepper, diced
• 1 small onion, chopped
• 1 zucchini, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 ripe avocados, sliced
• 4 eggs
• Fresh lime wedges, to serve

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, and roast them on a baking sheet for 20-25 minutes, or until tender and golden brown.
2. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large frying pan over medium heat. Add the onion, bell pepper, and zucchini, and cook for 7-8 minutes, or until softened and slightly caramelized.
3. Once the sweet potatoes are roasted, add them to the frying pan with the vegetables, stirring to combine. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
4. In a separate frying pan, fry the eggs to your desired doneness.
5. To serve, plate the sweet potato hash, top with fried eggs, and garnish with slices of avocado, fresh cilantro, and a squeeze of lime.
6. Serve immediately for a comforting and satisfying Easter brunch.

This sweet potato hash with avocado and fried eggs is a comforting and vibrant dish that’s full of flavor. The roasted sweet potatoes add a natural sweetness that pairs perfectly with the savory vegetables and creamy avocado. The fried eggs bring richness, while the cilantro and lime give the dish a refreshing lift. This meal is satisfying and packed with nutrients, making it a great option for Easter brunch.

Jamie Oliver’s Easter Mediterranean Frittata with Feta and Olives

This Mediterranean-style frittata is a vibrant, flavorful dish that combines eggs, feta, and olives with fresh seasonal vegetables. It’s a perfect dish for Easter brunch, offering a hearty yet light option that can be served warm or at room temperature. The feta adds a tangy creaminess, while the olives bring a savory depth to the eggs, making it a delightful addition to any brunch spread.

Ingredients:

• 8 large eggs
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 100g feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted and halved
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). In a large oven-safe frying pan, heat olive oil over medium heat. Add the sliced red onion, bell pepper, and zucchini, cooking for 5-7 minutes until softened.
2. In a bowl, whisk together the eggs, crumbled feta, olives, oregano, salt, and pepper.
3. Pour the egg mixture into the pan with the cooked vegetables, gently stirring to combine. Cook for 3-4 minutes on the stovetop until the edges begin to set.
4. Transfer the pan to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
5. Remove from the oven and allow the frittata to cool for a few minutes before slicing.
6. Garnish with fresh parsley and serve warm or at room temperature.

This Mediterranean frittata is packed with vibrant flavors from the bell pepper, zucchini, and olives, while the feta adds a creamy, tangy richness. The fresh oregano brings a herbal note that complements the savory vegetables and eggs. It’s a simple, yet satisfying dish that works beautifully as part of an Easter brunch spread. Whether you serve it warm or cold, it will be a hit with guests looking for a hearty, flavorful option.

Jamie Oliver’s Easter Lemon Meringue Pancakes

For a sweet twist on your Easter brunch, these lemon meringue pancakes are a light, fluffy treat with a tangy lemon curd and sweet meringue topping. The combination of the soft pancakes with the tartness of the lemon and the sugary sweetness of the meringue creates a delightful dessert-like brunch option. It’s an indulgent dish that still feels fresh and celebratory.

Ingredients:

• 1 cup self-raising flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 1 large egg
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• 1/2 cup lemon curd
• 2 egg whites
• 1/4 cup caster sugar
• 1/4 teaspoon cream of tartar

Instructions:

1. In a large bowl, whisk together the flour, sugar, and baking powder. In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
2. Pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.
3. Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil. Pour small amounts of batter onto the pan to form pancakes, cooking for 2-3 minutes on each side until golden brown.
4. Meanwhile, make the meringue. In a clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the caster sugar and whisk until stiff peaks form.
5. Once the pancakes are cooked, place them on a serving plate. Top with a spoonful of lemon curd, followed by a dollop of meringue.
6. Use a kitchen torch to lightly toast the meringue, or place the pancakes under a hot grill for 1-2 minutes to brown the top. Serve immediately.

These lemon meringue pancakes are a delightful Easter treat, with the perfect balance of tart and sweet. The fluffy pancakes provide a soft base for the zingy lemon curd and airy, toasted meringue. This dessert-inspired dish is a showstopper for any brunch and adds a playful twist to the traditional pancake breakfast. It’s a perfect way to end your Easter meal on a light, sweet note.

Jamie Oliver’s Easter Garlic and Herb Roasted Chicken with Spring Vegetables

A classic roast chicken with a fresh twist, this Easter dish is full of flavor from aromatic garlic, rosemary, and thyme. The chicken is roasted to golden perfection and served with a medley of spring vegetables like carrots, potatoes, and peas, making it a hearty and satisfying main dish for your Easter brunch. It’s a perfect dish to make in advance and can be served hot or at room temperature, ideal for larger gatherings.

Ingredients:

• 1 whole chicken (about 1.5 kg)
• 4 garlic cloves, crushed
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 large potatoes, quartered
• 2 large carrots, peeled and chopped
• 1 cup peas
• 1 lemon, quartered

Instructions:

1. Preheat your oven to 400°F (200°C). In a small bowl, mix the crushed garlic, rosemary, thyme, olive oil, salt, and pepper to create a marinade.
2. Rub the marinade all over the chicken, ensuring it is evenly coated. Place the lemon quarters inside the chicken cavity for added flavor.
3. Arrange the potatoes and carrots around the chicken in the roasting pan, seasoning with a bit more salt, pepper, and olive oil.
4. Roast the chicken in the preheated oven for 1.5 hours, or until the chicken is golden brown and the juices run clear when pierced.
5. In the last 10 minutes of cooking, add the peas to the pan to cook with the chicken.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.
7. Serve the roasted chicken with the spring vegetables and any pan juices for added flavor.

This garlic and herb roasted chicken is a comforting and savory dish, full of rich flavors from the fresh herbs and aromatic garlic. The vegetables cook alongside the chicken, soaking up the delicious juices, and the peas add a sweet contrast to the savory notes. The lemon stuffed inside the chicken gives a fresh citrusy kick, making each bite bright and refreshing. This roast chicken dish is perfect for a cozy Easter brunch, offering both flavor and ease of preparation for feeding a crowd.

Note: More recipes​ are coming soon!