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Easter Recipes

There are not many recipes I absolutely have to make, year in, year out, at Easter, but my Easter Egg Nest Cake, is absolutely non-negotiable. Think damp, dark, flourless fallen chocolate cake (incidentally, gluten-free) with the dip filled, once the cake has cooled, with whipped cream that has had melted chocolate folded into it, and then dotted with those sweet little pastel-toned, sugar-coated easter eggs. Just thinking about it lifts my heart.

I've also made a happy habit of baking my Lemon Meringue Cake at this time of year too. If, like me, you love lemon meringue pie, but want to make something altogether easier and less challenging, this cake is for you. It just sings of Spring!

There is nothing that says you must make my Kedgeree Risotto at Easter, but I like to, not least because the halved, hard-boiled quails eggs that adorn it give it charm, and are a savoury take on the Easter egg.

But there are some obviously seasonal recipes, and foremost is the Simnel Cake, a light fruit cake, covered in marzipan and decorated with marzipan balls.  If you have people staying with you over the Easter weekend, this is the cake to have in a tin or under a glass dome, looking welcoming in your kitchen, as it keeps well, in the tradition of the cut-and-come-again cake.

Hot Cross Buns are the obvious other trad offering, and although you may never have considered baking your own, it is wonderfully gratifying to do, and they are really not difficult to make. If making your own Hot Cross Buns is not going to happen this year, do not worry. Buy shop-made ones, and use them to replace the gingerbread in my Gingerbread Stuffing or the panettone in my Panettone Stuffing Squares to accompany an Easter Roast. And of course, the Easter Roast is lamb. You can go as old-school as you want here, but I also recommend a light, bright, quick and easy take in the form of a Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar. This is quite a new recipe of mine, but I never forget the old faves, and I will certainly be making my Warm Shredded Salad with Mint and Pomegranates this year - again!

Posted by Nigella      Serves 6

This version differs from the How to Eat original, only inasmuch as it is a slightly more time-saving take on it. Read on

Posted by Nigella      Serves 6

As with all stews, this is even better made in advance and reheated; for me, this only makes things easier. Photo by Francesca Yorke.Read on

Posted by Nigella      Serves 6-8

You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature;…Read on

Posted by Nigella      Serves 4

No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case…Read on

Posted by Nigella      Serves 2-4

This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method.…Read on

Posted by Nigella      Serves 16

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged…Read on

Posted by Nigella      Serves 4-6

This is really a tweaking of a fairly traditional rabbit recipe. The chicken is easier to come by in a supermarket, though, and more…Read on

Posted by Nigella      Serves 2-4

I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just…Read on

Posted by Nigella      Makes 12 slices

It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds…Read on

Posted by Nigella      Serves 4

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan…Read on

Posted by Nigella      Serves 8-10

Strictly speaking, I don't think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do…Read on

Posted by Nigella      Serves 8

A roast, boned, butterflied leg of lamb is just about the easiest, speediest way to cook a joint of meat. Plus, you dispense with…Read on

Posted by Nigella      Serves 8

This bulgar wheat salad is loosely based on tabbouleh, only using coriander in place of the parsley, lime in place of the lemon and…Read on

Posted by Nigella      Makes 8 slices

In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and…Read on

Posted by Nigella      Makes about 8 bulging pittas

Think hamburger, Middle-Eastern style. And if this isn't enough of a come-on, think again. I am mad for these pitta-sandwiches smeared…Read on

Posted by Nigella      Makes 16 hot cross buns

I make my hot cross buns slightly smaller than is traditional. Don't know why, just like them that way, but you form them the size…Read on

Posted by Nigella      Serves 2

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination…Read on

Posted by Nigella      Serves 2

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really:…Read on

Posted by Nigella      Serves 8-10

This has been my Easter stalwart for the past few years and I don't see that changing - ever.  Make this just once, and you will…Read on

Posted by Nigella      Serves 6

These uplifting, citrusy beauties are a quick-time, short-cut version of the traditional English canary pudding: instead of being…Read on

Posted by DragonGirl      Serves 6

At Easter we decided to Marble some eggs. We like to decorate our eggs differently each year. We made 12 hard boiled eggs, and decorated…Read on

Posted by Ericthekat      16

I love the fact that, even though we live in different continents, every Easter my mother and I make the same hot cross buns.Read on

     Makes 8

Wonderfully light brekkie or afternoon tea scones. Courtesty of "Bill's Food", 2002. For other perfect Easter cake recipes browse…Read on

Posted by Welsh Girl      Serves 0

A lovely lemon cake with a crunchy icing top. The recipe came from Good Food Magazine in the spring of 2002 I think. It's really easy…Read on

Posted by Howard      Serves 0

A re-take on Nigella's lovely deep fried bounty's.Read on

Posted by Nicole      Serves 0

These crumbly, buttery loaves are traditionally made at Easter.Read on

Posted by WelshRarebit      Serves 0

Rich truffles that are easy to make either for yourself or as a gift. Read on

Posted by Mariavil      Serves 8

Fabulous cake courtesty of Delicious magazine (UK, April 2006)Read on

Posted by gastrohoover      Serves 1

This is sweet, aromatic bread, similar to Brioche or Jewish Challa. A bit of an undertaking, my sisters and I would be roped into…Read on

Posted by Trkishdelight      Serves 2

This is so easy its ridiculous and tastes amazing. I dont like boiled peas but this is nice as its cooked in a lovely tomato sauce.…Read on

Posted by fishy      Serves 12

A perfect Easter cake but can be made at any time minus the cocoa bunny. I came across this recipe in an old Good Food Magazine and…Read on

Posted by fishy      8 - 10

This is a lovely lemony almond sponge cake. The bunny outline on the top is extra fun for Easter.Read on

Browse the rest of the Easter Recipes on nigella.com.