40+ Quick & Easy Easter Mary Berry Dinner Recipes You Must Try

Easter is the perfect occasion to bring family and friends together for a celebratory meal, and there’s no better way to make it memorable than by cooking up some delicious dishes inspired by the culinary legend, Mary Berry.

Known for her classic British recipes that combine simplicity with elegance, Mary Berry’s Easter dinner ideas are guaranteed to impress every guest at your table.

Whether you’re looking for a traditional roast, a side dish that steals the show, or a decadent dessert to end the meal on a sweet note, Mary Berry’s recipes offer something for everyone.

In this collection of 40+ Easter dinner recipes, you’ll find everything from perfectly roasted meats and flavorful vegetable sides to irresistible pastries and comforting puddings.

Get ready to create a feast that celebrates the season of renewal, filled with fresh flavors, rich textures, and the warm, inviting atmosphere that Mary Berry’s recipes so beautifully evoke.

Let’s dive into some of her most cherished dishes that will make this Easter dinner an unforgettable one.

40+ Quick & Easy Easter Mary Berry Dinner Recipes You Must Try

Mary Berry’s Easter dinner recipes are a beautiful blend of tradition and innovation, offering delicious options for every part of your holiday meal.

With these 40+ recipes, you’ll have the tools to create a memorable Easter dinner, from mouth-watering roasts and side dishes to indulgent desserts.

Whether you’re an experienced cook or a beginner in the kitchen, Mary Berry’s accessible and reliable recipes will help you create a meal that’s both stress-free and impressive.

This Easter, gather around the table, savor the flavors, and enjoy the company of loved ones, all while celebrating with some of the best recipes from one of Britain’s most beloved chefs.

Roast Leg of Lamb with Garlic and Rosemary

This Roast Leg of Lamb with Garlic and Rosemary is a centerpiece-worthy dish perfect for Easter dinner. Inspired by Mary Berry’s classic roast recipes, this lamb is infused with fragrant garlic and earthy rosemary, roasted to perfection for a tender and flavorful result. It’s a timeless recipe that will bring a touch of elegance and tradition to your holiday feast.

Ingredients:

• 1 leg of lamb (about 2 kg)
• 4 garlic cloves, thinly sliced
• 6 sprigs of fresh rosemary
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 cup red wine (optional, for gravy)
• 1 cup lamb or beef stock

Instructions:

1. Prepare the Lamb: Preheat your oven to 180°C (350°F). With a sharp knife, make small incisions all over the lamb. Insert slices of garlic and small sprigs of rosemary into each incision.
2. Season and Sear: Rub the lamb with olive oil, then season generously with salt and pepper. In a large roasting pan, sear the lamb on all sides over medium-high heat to lock in the juices.
3. Roast: Place the lamb in the oven and roast for about 1 hour 45 minutes for medium-rare, or adjust the time based on your preferred doneness (use a meat thermometer for precision: 63°C/145°F for medium-rare).
4. Make the Gravy: While the lamb rests, deglaze the roasting pan with red wine. Add stock and simmer to reduce into a rich gravy.
5. Serve: Slice the lamb and serve with roasted vegetables and the prepared gravy.

This Roast Leg of Lamb with Garlic and Rosemary is a showstopper, combining classic flavors with minimal effort for maximum impact. Its juicy interior and crispy outer layer make it a hit for family gatherings, leaving everyone savoring the taste of tradition and elegance.

Creamy Potato Gratin with Gruyère and Thyme

A perfect side dish for Easter dinner, this Creamy Potato Gratin with Gruyère and Thyme is a Mary Berry-inspired take on the ultimate comfort food. Layers of tender potatoes, a creamy herb-infused sauce, and melted Gruyère cheese create a rich and indulgent addition to any holiday table. It’s sure to impress and satisfy your guests.

Ingredients:

• 1.5 kg potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (plus extra for garnish)
• Salt and pepper to taste
• 1 ½ cups Gruyère cheese, grated

Instructions:

1. Prepare the Dish: Preheat your oven to 180°C (350°F). Butter a large baking dish and arrange half the potato slices in an even layer.
2. Make the Sauce: In a saucepan, heat the cream, milk, garlic, thyme, salt, and pepper over medium heat. Simmer gently for 5 minutes, then pour half the mixture over the potatoes.
3. Layer and Top: Add the remaining potatoes on top and pour over the rest of the cream mixture. Sprinkle the Gruyère cheese evenly over the top.
4. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for another 20–30 minutes until the top is golden and bubbly.
5. Serve: Garnish with fresh thyme and serve warm.

This Creamy Potato Gratin with Gruyère and Thyme is a luxurious accompaniment to your Easter feast. Its buttery richness and savory thyme aroma pair perfectly with roasted meats or vegetables, making it a crowd-pleasing choice for any celebration.

Honey-Glazed Carrots and Parsnips

For a lighter yet flavorful side dish, try these Honey-Glazed Carrots and Parsnips. Mary Berry’s appreciation for simple, fresh ingredients shines in this recipe, where sweet honey and tangy mustard elevate earthy root vegetables. A vibrant and colorful addition, this dish balances out the richness of Easter mains.

Ingredients:

• 500 g carrots, peeled and sliced
• 500 g parsnips, peeled and sliced
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Vegetables: Preheat your oven to 200°C (400°F). Spread the carrots and parsnips evenly on a baking tray.
2. Make the Glaze: In a small bowl, mix honey, mustard, olive oil, salt, and pepper. Drizzle the mixture over the vegetables, tossing to coat evenly.
3. Roast: Roast the vegetables for 25–30 minutes, stirring halfway through, until caramelized and tender.
4. Garnish and Serve: Sprinkle with fresh parsley before serving.

These Honey-Glazed Carrots and Parsnips are a delightful way to add a touch of sweetness and tang to your Easter table. Their golden caramelization and balanced flavors bring a sense of freshness, complementing rich main dishes beautifully.

Salmon Wellington with Spinach and Cream Cheese

A twist on the traditional Beef Wellington, this Salmon Wellington with Spinach and Cream Cheese is an elegant and flavorful option for Easter. Mary Berry’s version incorporates flaky puff pastry, rich cream cheese, and a delicate layer of spinach, making this a standout dish. It’s perfect for those looking for a lighter alternative to red meat, without compromising on flavor.

Ingredients:

• 4 salmon fillets (skinless)
• 200 g fresh spinach
• 100 g cream cheese
• 1 tbsp Dijon mustard
• 1 pack of puff pastry (375g)
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Instructions:

1. Prepare the Filling: Wilt the spinach in a pan over medium heat for 2-3 minutes until softened. Drain well and chop finely. Mix the spinach with the cream cheese and Dijon mustard, then season with salt and pepper.
2. Assemble the Wellington: Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface. Place a spoonful of the spinach mixture in the center of each salmon fillet. Wrap each fillet with the pastry, sealing the edges tightly.
3. Bake: Place the wrapped salmon on a baking tray. Brush with the beaten egg to give the pastry a golden finish. Bake for 20–25 minutes until the pastry is puffed and golden.
4. Serve: Allow the Wellingtons to rest for a few minutes, then serve with lemon wedges.

This Salmon Wellington with Spinach and Cream Cheese is a beautifully light yet indulgent dish that will impress your guests. The creamy spinach filling pairs wonderfully with the tender salmon and crisp pastry, making it an ideal dish for an Easter celebration, adding sophistication to your table.

Herbed Roast Chicken with Lemon and Garlic

A classic Easter dish, this Herbed Roast Chicken with Lemon and Garlic takes inspiration from Mary Berry’s love for simple yet flavorful roasts. The chicken is seasoned with a fragrant mix of herbs, garlic, and fresh lemon, ensuring every bite is bursting with aroma and juiciness. Perfect for those who want a traditional but flavorful main course.

Ingredients:

• 1 whole chicken (about 1.5 kg)
• 2 lemons (one sliced, one juiced)
• 6 garlic cloves, crushed
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves
• Salt and pepper to taste
• 1 cup chicken stock (for roasting)

Instructions:

1. Prepare the Chicken: Preheat the oven to 180°C (350°F). Rub the chicken inside and out with olive oil, salt, and pepper. Stuff the cavity with the sliced lemon, garlic cloves, and herbs.
2. Roast: Place the chicken on a roasting rack in a pan. Pour the lemon juice and chicken stock around the chicken. Roast for about 1 hour 20 minutes, basting with the pan juices every 20 minutes, until the chicken reaches an internal temperature of 75°C (165°F).
3. Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the pan juices and roasted vegetables.

This Herbed Roast Chicken with Lemon and Garlic is the epitome of a comforting yet refined Easter dinner. The crisp skin and juicy meat, infused with the flavors of fresh herbs and citrus, create a savory experience that pairs beautifully with any side dishes. It’s a timeless recipe that will bring both warmth and flavor to your holiday table.

Asparagus with Hollandaise Sauce

No Easter dinner is complete without a side of spring vegetables, and this Asparagus with Hollandaise Sauce is the perfect way to highlight the season’s freshest produce. Mary Berry’s version of this classic dish features tender asparagus spears paired with a rich and velvety hollandaise sauce. It’s a luxurious side that elevates your entire meal.

Ingredients:

• 500 g asparagus, trimmed
• 2 egg yolks
• 1 tbsp white wine vinegar
• 200 g unsalted butter, melted
• 1 tbsp lemon juice
• Salt and freshly ground black pepper

Instructions:

1. Cook the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes until tender but still vibrant green. Drain and set aside.
2. Make the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks and white wine vinegar over a pot of simmering water (double boiler method) until the mixture thickens. Slowly drizzle in the melted butter while continuously whisking. Once the sauce is smooth and thick, remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
3. Serve: Arrange the asparagus on a serving platter and drizzle generously with the hollandaise sauce.

This Asparagus with Hollandaise Sauce is the ultimate springtime side dish. The crisp asparagus paired with the rich, buttery hollandaise is a luxurious combination that adds a special touch to your Easter dinner. It’s a dish that celebrates both freshness and indulgence, making it a perfect complement to any Easter feast.

Lamb and Mint Pie

This Lamb and Mint Pie is a comforting and hearty dish that combines the rich, savory flavors of lamb with the refreshing taste of mint. A perfect choice for Easter, Mary Berry’s version features a golden, flaky pastry that holds a delicious lamb filling seasoned with herbs and vegetables. This pie is ideal for a family gathering or as a main course to complement other Easter sides.

Ingredients:

• 500 g lamb shoulder, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp tomato paste
• 200 ml lamb or beef stock
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 500 g ready-made puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Filling: Heat a little oil in a large pan over medium heat. Brown the lamb in batches, then set aside. In the same pan, sauté the onion, garlic, and carrots until softened. Add the tomato paste, rosemary, and mint, cooking for 2 minutes. Return the lamb to the pan and pour in the stock and Worcestershire sauce. Simmer for 1 hour until the sauce thickens and the lamb is tender.
2. Assemble the Pie: Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface. Place the lamb filling into a pie dish and cover with pastry, trimming any excess. Crimp the edges to seal and make a small slit in the center for steam to escape.
3. Bake: Brush the top of the pastry with beaten egg and bake for 25–30 minutes until golden brown and puffed.
4. Serve: Let the pie rest for 10 minutes before serving.

This Lamb and Mint Pie is a comforting and flavorful dish that brings a traditional taste to your Easter table. The tender lamb, paired with the aromatic herbs and rich gravy, wrapped in flaky pastry, offers a satisfying and elegant main course that is sure to delight your guests.

Roast Potatoes with Garlic and Rosemary

No Easter dinner would be complete without the perfect Roast Potatoes. Mary Berry’s Roast Potatoes with Garlic and Rosemary are crispy on the outside and fluffy on the inside, infused with the delicious flavors of garlic and rosemary. These potatoes are the ideal side dish to serve alongside your main course and will be a favorite at any festive table.

Ingredients:

• 1.5 kg potatoes, peeled and cut into chunks
• 3 tbsp olive oil
• 4 garlic cloves, crushed
• 2 sprigs fresh rosemary, chopped
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Potatoes: Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a boil and add the potatoes. Cook for 8-10 minutes until they are just starting to soften but still hold their shape. Drain and let them steam for a few minutes.
2. Roast: Toss the potatoes in olive oil, garlic, rosemary, salt, and pepper. Spread them out in a single layer on a roasting tray. Roast for 40–45 minutes, turning halfway through, until golden and crispy.
3. Serve: Transfer to a serving dish and serve hot, garnished with extra rosemary if desired.

These Roast Potatoes with Garlic and Rosemary are the perfect accompaniment to any Easter feast. Their golden, crispy texture and fragrant, herb-infused flavor will complement your main courses beautifully. This simple yet delicious side dish is sure to be a crowd-pleaser.

Carrot and Parsnip Mash

This Carrot and Parsnip Mash is a comforting and flavorful alternative to traditional mashed potatoes. The sweet, earthy flavors of carrots and parsnips, combined with butter and cream, make for a rich and smooth side dish that pairs wonderfully with roast meats or vegetarian mains. Mary Berry’s version is simple to prepare yet incredibly satisfying, making it a fantastic addition to your Easter dinner spread.

Ingredients:

• 500 g carrots, peeled and chopped
• 500 g parsnips, peeled and chopped
• 50 g butter
• 100 ml cream
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Vegetables: Place the carrots and parsnips in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the vegetables are tender.
2. Mash: Drain the vegetables and return them to the pot. Add the butter and cream, then mash until smooth and creamy. Season with salt and pepper to taste.
3. Serve: Transfer the mash to a serving dish and garnish with chopped parsley before serving.

This Carrot and Parsnip Mash is a deliciously smooth and flavorful side dish that will be a hit at any Easter dinner. The combination of sweet carrots and earthy parsnips with creamy butter and cream makes for a comforting, indulgent side that complements any roast or savory main dish beautifully.

Beef Wellington with Horseradish Sauce

A show-stopping dish for any Easter celebration, this Beef Wellington with Horseradish Sauce is a flavorful take on the traditional recipe. Tender beef fillet is coated in a rich mushroom duxelles and wrapped in golden, flaky puff pastry, making it the perfect centerpiece for your Easter dinner. The addition of horseradish sauce provides a zesty kick that complements the richness of the beef and pastry beautifully.

Ingredients:

• 1.2 kg beef fillet (center cut)
• 2 tbsp olive oil
• 300 g mushrooms, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp Dijon mustard
• 1 pack of puff pastry (375 g)
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

For the Horseradish Sauce:

• 3 tbsp fresh horseradish, grated
• 100 ml sour cream
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Beef: Preheat your oven to 200°C (400°F). Heat olive oil in a large pan over high heat. Season the beef fillet with salt and pepper, then sear all sides in the pan until browned. Remove from heat and brush with Dijon mustard. Let it cool completely.
2. Make the Duxelles: In the same pan, cook the mushrooms and thyme until the mushrooms release their moisture and the mixture thickens. Set aside to cool.
3. Assemble the Wellington: Roll out the puff pastry on a floured surface. Spread the mushroom mixture evenly over the beef fillet. Place the beef in the center of the pastry and wrap it tightly, sealing the edges. Brush the pastry with the beaten egg.
4. Bake: Place the Wellington on a baking tray and bake for 25-30 minutes, or until the pastry is golden and puffed.
5. Prepare the Horseradish Sauce: In a small bowl, mix the grated horseradish, sour cream, lemon juice, and salt and pepper.
6. Serve: Let the Wellington rest for 10 minutes before slicing. Serve with a drizzle of horseradish sauce.

This Beef Wellington with Horseradish Sauce is a perfect choice for an Easter feast. The juicy, tender beef encased in flaky pastry is elevated by the earthy mushroom filling, and the horseradish sauce adds a vibrant contrast. It’s an elegant and indulgent dish that will impress your guests and create lasting memories.

Creamy Leeks with Bacon

A rich and savory side dish, Creamy Leeks with Bacon is a wonderful complement to your Easter main courses. The creamy sauce, made from a blend of cream and butter, brings out the natural sweetness of the leeks, while the crispy bacon adds a smoky depth of flavor. Mary Berry’s recipe for this classic dish is simple but full of flavor, making it an ideal side for Easter dinner.

Ingredients:

• 4 large leeks, cleaned and sliced
• 150 g bacon lardons
• 2 tbsp butter
• 200 ml double cream
• 100 ml vegetable stock
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Bacon: In a large frying pan, cook the bacon lardons over medium heat until crisp. Remove and set aside.
2. Cook the Leeks: In the same pan, melt the butter and add the sliced leeks. Cook gently for about 10 minutes, until softened but not browned.
3. Make the Creamy Sauce: Add the vegetable stock and cream to the pan with the leeks. Simmer for 5 minutes until the sauce has thickened slightly.
4. Combine and Serve: Return the crispy bacon to the pan and stir to combine. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Creamy Leeks with Bacon is a delectable side dish that adds a rich and savory element to your Easter dinner. The smooth, creamy sauce and the crispy bacon perfectly balance the mild flavor of the leeks, creating a comforting and flavorful addition to your holiday spread. This dish is easy to make but feels indulgent, making it a great choice for a special meal.

Hot Cross Buns

A traditional Easter treat, Hot Cross Buns are soft, spiced buns with a sweet glaze and a distinctive cross on top. Mary Berry’s version is light, fluffy, and full of warmth from cinnamon, nutmeg, and dried fruit. These buns are perfect for breakfast, brunch, or as an accompaniment to your Easter dinner. The aroma of freshly baked buns will fill your home and add to the holiday atmosphere.

Ingredients:

• 500 g strong white bread flour
• 75 g caster sugar
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 7 g instant yeast
• 1/2 tsp salt
• 300 ml whole milk, lukewarm
• 75 g butter, softened
• 1 egg, beaten
• 300 g mixed dried fruit (raisins, currants, sultanas)
• 1 tbsp milk (for glaze)
• 1 tbsp sugar (for glaze)

For the Cross:

• 75 g plain flour
• Water

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the bread flour, sugar, cinnamon, nutmeg, yeast, and salt. Make a well in the center and add the lukewarm milk, butter, and egg. Mix to form a dough. Knead the dough for 10 minutes until smooth and elastic.
2. First Rise: Cover the dough with a tea towel and leave in a warm place for 1 hour, or until doubled in size.
3. Shape the Buns: Punch down the dough and knead in the dried fruit. Divide the dough into 12 equal pieces and shape into buns. Place them on a greased baking tray, close together.
4. Second Rise: Cover the buns with a tea towel and let them rise for 1 hour. Preheat the oven to 220°C (425°F).
5. Make the Cross: Mix the plain flour with enough water to form a thick paste. Transfer to a piping bag and pipe a cross on top of each bun.
6. Bake: Bake the buns for 20-25 minutes, or until golden brown.
7. Make the Glaze: While the buns are baking, make the glaze by heating the milk and sugar in a small saucepan until the sugar dissolves.
8. Finish: Remove the buns from the oven and brush them with the glaze while they’re still warm.

Hot Cross Buns are a quintessential Easter treat that bring warmth and tradition to your celebration. Soft and fragrant with spices, dried fruit, and a touch of sweetness from the glaze, these buns are perfect for Easter morning or as a delicious addition to your meal. Mary Berry’s recipe ensures they’re perfectly fluffy, making them a beloved part of your holiday festivities.

Roast Lamb with Garlic and Rosemary

This Roast Lamb with Garlic and Rosemary is a classic Easter dish that offers a tender, flavorful centerpiece for your celebration. The lamb is seasoned with fresh rosemary and garlic, and then slow-roasted to perfection, ensuring a juicy, succulent result. The rich and savory flavor profile pairs wonderfully with seasonal vegetables or a minty sauce, making it an ideal choice for an Easter feast.

Ingredients:

• 1.5 kg leg of lamb, bone-in
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup dry white wine (optional, for basting)
• Fresh rosemary sprigs (for garnish)

Instructions:

1. Prepare the Lamb: Preheat the oven to 180°C (350°F). Pat the leg of lamb dry with paper towels and place it on a roasting rack in a roasting pan.
2. Season the Lamb: In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub the mixture all over the lamb, ensuring it’s evenly coated.
3. Roast the Lamb: Roast the lamb for 1.5 to 2 hours, depending on how well-done you prefer your lamb. Baste the lamb occasionally with the white wine or its own juices. For medium-rare, the internal temperature should reach 60°C (140°F).
4. Rest the Lamb: Once done, remove the lamb from the oven and let it rest for 15 minutes before carving.
5. Serve: Garnish with fresh rosemary sprigs and serve with your favorite sides.

This Roast Lamb with Garlic and Rosemary is the perfect main dish for your Easter celebration. The aromatic rosemary and garlic infuse the lamb with delicious flavors, and the slow roasting ensures it’s tender and juicy. Whether served with seasonal vegetables or a mint sauce, this dish is sure to impress your guests and make for a memorable meal.

Creamed Spinach Gratin

A decadent side dish, Creamed Spinach Gratin is a comforting and indulgent way to elevate your Easter dinner. This dish combines tender spinach with a rich, creamy sauce and a crispy, golden breadcrumb topping. The balance of textures and the creamy richness make it the perfect accompaniment to lamb, chicken, or any other Easter main course.

Ingredients:

• 1 kg fresh spinach, washed
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 300 ml whole milk
• 200 ml double cream
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 100 g grated Parmesan cheese
• 75 g breadcrumbs
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Spinach: Cook the spinach in a large pan with a little water until wilted. Drain well and squeeze out any excess moisture. Chop the spinach finely and set aside.
2. Make the Sauce: In a separate pan, melt the butter and stir in the flour to form a roux. Cook for 1-2 minutes. Gradually add the milk and cream, whisking constantly until the sauce thickens. Season with nutmeg, salt, and pepper.
3. Combine the Spinach and Sauce: Add the chopped spinach to the sauce and stir to combine. Pour the mixture into a greased baking dish.
4. Top with Cheese and Breadcrumbs: Sprinkle the grated Parmesan and breadcrumbs over the top of the spinach mixture.
5. Gratin: Preheat your oven to 180°C (350°F) and bake for 20-25 minutes, or until the top is golden and crispy.
6. Serve: Garnish with fresh parsley before serving.

Creamed Spinach Gratin is a rich and creamy side dish that adds depth and indulgence to your Easter dinner. The smooth spinach combined with the crispy breadcrumb topping offers a delightful contrast in textures. This recipe is a fantastic accompaniment to your lamb or any other main course, making it a perfect addition to your Easter spread.

Apricot and Almond Tart

For dessert, the Apricot and Almond Tart brings a sweet and nutty finish to your Easter meal. The buttery, crisp pastry is filled with a smooth almond cream and topped with juicy, sweet apricots. The combination of almond and apricot creates a delicate yet flavorful dessert that’s both elegant and simple to prepare. This tart is a perfect way to end your holiday feast.

Ingredients:

• 1 pre-made tart pastry shell (or make your own)
• 100 g ground almonds
• 75 g caster sugar
• 100 g unsalted butter, softened
• 2 large eggs
• 1 tsp almond extract
• 6 fresh apricots, pitted and sliced
• 2 tbsp apricot jam (for glaze)

Instructions:

1. Prepare the Tart Shell: Preheat the oven to 180°C (350°F). Line a tart tin with the pastry shell and bake blind for 10 minutes. Remove the baking beans and bake for an additional 5-7 minutes until the pastry is golden.
2. Make the Almond Cream: In a mixing bowl, beat together the ground almonds, sugar, butter, eggs, and almond extract until smooth.
3. Assemble the Tart: Spread the almond cream evenly over the pre-baked tart shell. Arrange the apricot slices on top of the almond cream in a decorative pattern.
4. Bake the Tart: Bake the tart in the preheated oven for 25-30 minutes, or until the almond cream is set and golden.
5. Glaze: Heat the apricot jam in a small saucepan until melted. Brush the glaze over the tart to give it a shiny finish.
6. Serve: Let the tart cool before serving.

This Apricot and Almond Tart is a perfect Easter dessert, offering a lovely combination of sweet, nutty, and fruity flavors. The smooth almond cream pairs beautifully with the juicy apricots, creating a light yet indulgent dessert. It’s an ideal way to end your Easter feast, and its beautiful presentation will surely impress your guests.

Note: More recipes are coming soon!