Wondering what to cook this Easter weekend? Try these 10 recipes our readers swear by
Discover our 10 most-loved Easter recipes to make this weekend, from sweet hot cross buns to savoury lamb centrepieces
Still not sure what to cook for Easter this weekend? We've got you covered. From hearty mains to seasonal treats, we’ve rounded up 10 of the most popular Easter recipes loved by our Good Food audience for their traditional charm and festive appeal. Each of the recipes below have been visited thousands of times, with hundreds of star ratings and comments from the community. Don’t forget to register for a My Good Food account so you can save your favourite recipes to make at a later date – you can organise them into your own collections for easy access. For a memorable Easter Sunday lunch, discover our comprehensive guide to putting together the perfect plate. We’ve also rounded up our best vegetarian Easter ideas, ensuring your meat-free guests can fully enjoy the celebrations. Or try our vegan Easter ideas for your plant-based friends and family. Curious about why lamb is such a popular choice at Easter? Find out more about Easter food traditions. And, to keep little ones entertained, our top Easter crafts and fun Easter baking for kids will provide hours of creative fun. 10. Roast lamb studded with rosemary & garlic A classic Easter lunch centrepiece, roast lamb embodies the spirit of new life and the joys of spring. Traditionally paired with mint sauce, roasted vegetables and seasonal sides like tender asparagus or sweet peas, it’s a dish that celebrates the season’s bounty. Our roast lamb, studded with fragrant rosemary and garlic, makes the perfect centrepiece for your Easter feast. With fewer than 10 ingredients, it’s a beautifully simple yet flavour-packed dish. For even deeper flavour, try studding the lamb the night before – this allows the herbs time to infuse the meat overnight, ensuring every bite is succulent and aromatic. Discover more Easter lamb recipes. 9. Easter simnel cake Fruitcake is often synonymous with Christmas, but its springtime counterpart, the simnel cake, is steeped in tradition. Lighter and sweeter, our classic simnel cake is topped with 11 marzipan balls, which represent the 11 disciples of Jesus (without Judas). Or, try our latest Easter simnel cake update, which features sour cherries and pistachios. Discover more simnel cake recipes. 8. Next-level chicken pie While not a traditional Easter dish, our next-level chicken pie offers a wallet-friendly and delicious alternative that’s become a firm favourite among Good Food users. By using a one-pan filling, you’ll save on both time and the washing-up, and if you bake your pie in a cake tin, it will turn out beautifully. A simple yet satisfying option for your Easter feast that doesn’t compromise on flavour or convenience. Discover more savoury pie recipes. 7. Carrot cake Carrot cake has long been a favourite Easter dessert, thanks to its cheerful connection to the Easter bunny and the fresh, vibrant flavours that signal the arrival of spring. Our simple carrot cake is a brilliant addition to your Easter menu. It can be prepared in advance and frozen (un-iced), so you can take the stress out of your festivities and decorate it just before serving. A delicious, hassle-free treat that’s sure to impress! Discover more carrot cake recipes. 6. Easter traybake Make these kid-friendly Easter-themed chocolate rice crispy cakes. It features a decadent chocolate sponge covered in rich fudge icing then decorated with Easter sweets and treats. They make a fun and creative Easter activity for little ones, as they can take the lead and personalise their cakes however they like. Plus, it’s a brilliant way to use up any leftover Easter chocolate. A playful, delicious way to get the whole family in the kitchen. Discover more kids' chocolate recipes. 5. Slow roast leg of lamb If you're after a lamb dish that melts in the mouth with minimal prep, this slow cooker lamb is the answer. After just 15 mins of hands-on time and 7 hrs in the slow cooker, the lamb will be so tender, it will practically fall off the bone, delivering rich, savoury flavour with every bite. Discover more slow cooker lamb recipes. 4. Easter egg cheesecake Looking for a showstopping make-ahead dessert this Easter? Our no-bake mini egg cheesecake is sure to impress. The light, airy texture comes from whipping double cream to soft peaks before gently folding it into a smooth vanilla cheesecake base. For a truly indulgent finish, top your cheesecake not just with mini eggs, but an array of your favourite Easter chocolates for a colourful, decadent touch. Perfect for sharing with family and friends, this easy yet elegant treat will be the highlight of your Easter celebrations. Looking for more Easter cheesecake recipes? We've got a ton of other ideas to try, including a cheesecake-filled Easter eggs that's sure to be a hit with kids. Discover more no-bake cheesecake recipes. 3. Honey-glazed ham Ham is often served as a celebratory centrepiece meat on the Easter Sunday lunch table. There's also a logistical reason for eating ham at Easter. Before the invention of refrigerators, ham would be cured over winter (after being killed in autumn) and would become ready to be eaten by springtime. Now, it's become a popular alternative to the traditional lamb for its affordability and accessibility. Our honey-glazed ham recipe is a go-to for feeding a large group and you're bound to end up with plenty of leftovers, which can be easily repurposed into pies, salads and soups. Discover more ham recipes. 2. Hot cross buns Hot cross buns are an Easter classic, traditionally enjoyed on Good Friday – the cross on top symbolises the crucifixion of Jesus. Our most popular recipe belongs to none other than master baker Paul Hollywood. Check out his top 7 baking tips for perfect buns every time. Or, consider shaking things up this Easter. Our sourdough hot cross buns take a little more time, but the effort is worth it for a deliciously tangy, perfectly textured treat. If you're catering for vegan guests, our vegan hot cross buns ensure everyone can enjoy the festivities. For those who prefer a savoury bite, try our cheesy hot cross buns for a flavour-packed alternative. And, if you're feeling extra creative, try our latest favourite: banana bread hot cross buns with whipped banana & honey butter. Whatever your preference, these inventive versions will add something extra special to your Easter spread. Discover more hot cross bun recipes. 1. Easy roast leg of lamb Our simple yet flavourful roast leg of lamb comes in as the most popular choice among Good Food readers, offering a perfect balance of seasoning, with salty anchovies and aromatic rosemary. With just 20 mins of prep, this succulent roast serves up to six guests, making it an effortless and impressive centrepiece for your Easter feast. Like this? Check out more of our 'most popular' series: Most popular recipes on Good Food Most popular vegetarian recipes Most popular chicken recipes Most popular vegan recipes Most popular curry recipes on Good Food
Experts have discovered the best time to drink coffee - and the healthiest way to do it
Is your morning coffee causing an afternoon caffeine crash? We investigate the best time to drink it, plus the healthiest types of coffee available – including the ones to avoid.
Coffee is a daily ritual for millions – in the UK alone, we consume approximately 98 million cups of coffee per day, while 16% of us visit coffee shops on a daily basis. But when is the ideal time to enjoy your caffeine boost? And how can you make it as healthy as possible? We asked a range of experts to explain the science, the practicalities and the healthiest approaches to consuming caffeine. What’s the best time of day to drink coffee? Many of us reach for our morning coffee almost as soon as we wake, but experts suggest holding off a little longer – until mid-to-late morning – for the most effective and healthiest energy boost. This is because your body’s natural cortisol levels are highest shortly after waking, meaning you’re already getting a natural alertness boost. Adding caffeine at this point can lead to overstimulation and jitteriness. Celeste Wong, coffee expert and barista, also advises giving yourself time to wake up before reaching for your first cup. She suggests waiting 30 to 90 minutes after waking, allowing hormones like cortisol and adenosine to regulate naturally and helping prevent an afternoon caffeine crash. Additionally, research from the University of Bath highlights that drinking coffee after breakfast, rather than before, is better for metabolic control and blood sugar stability. A protein-rich breakfast followed by coffee is considered an optimal routine for both energy and health. <img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/03/GettyImages-2148986071-fc0cf88.jpg" width="7822" height="5215" alt="Close-up of a kitchen scene - A man pours a hot cup of coffee from a french press coffee maker. The mug is surrounded by egg cups containing hard boiled eggs. Sun shines through the window creating shadows on the kitchen counter. The steam is backlit." title="When is the best time of day for your caffeine boost – and the healthiest way to get it" /> How long do the effects of caffeine last? Caffeine is absorbed rapidly, with its effects felt within 15-60 minutes of consumption. This may last for around 3-5 hours – although this depends on how well you absorb and process caffeine. The half-life of caffeine – the time it takes for the amount in your bloodstream to reduce by half – is around five hours in a healthy adult. This means that if at 10am you drink a coffee with 200mg of caffeine in it, you may still have half of that caffeine (100mg) in your system at 3pm. For some, the stimulating effects can last anywhere from 2 to 12 hours, depending on individual factors such as sex, genetics, weight and other external factors (like smoking and diet). This is why it’s generally advised to avoid caffeine in the late afternoon or evening, as it may disrupt your sleep. What are the impacts of caffeine? Caffeine’s main effect is to block adenosine receptors in the brain, reducing the urge to sleep and increasing alertness. Moderate caffeine consumption has been linked to a range of benefits, including improved cognitive function, better mood and even a lower risk of certain diseases such as coronary heart disease and stroke. However, drinking too much caffeine can cause negative effects such as anxiety, restlessness, increased heart rate, headaches, digestive issues and sleep disturbances. For some people, even moderate amounts can lead to jitteriness or exacerbate feelings of stress and anxiety. Nutritionist Holly Dunn notes that it is also important to recognise that caffeine creates a false sense of energy, rather than providing actual energy to the body. Research tends to point towards caffeine causing temporary spikes in blood glucose levels. Sports nutritionist and founder of Lift Club Beth Johnson recommends eating a protein-rich breakfast before your first cup of coffee, paired with some healthy fats to ensure a balanced start to your day. “Something like a two whole egg, two egg white omelette with veg and a cheese of your choice is great. Or if you prefer something slightly sweeter, a big bowl of Greek yogurt with berries and a good dollop of peanut butter.” <img src="https://images.immediate.co.uk/production/volatile/sites/30/2025/12/GettyImages-2228374228-fc21f8d.jpg" width="7008" height="4672" alt="Young adult businesswoman smiling and working from home, enjoying coffee while analyzing charts and documents at the kitchen table, embracing a modern and comfortable lifestyle" title="Happy businesswoman working from home drinking a coffee and analyzing charts" /> Do these effects vary between different people? The impacts of caffeine can vary significantly between individuals. Factors such as genetics, age, body weight, sex and overall health influence how quickly caffeine is metabolised and how sensitive you are to its effects. "Some people metabolise caffeine slowly, making them more sensitive to its effect, while others tolerate it well," explains registered nutritionist Zara Hiridjee. Certain groups of people, such as those with anxiety, sleep disorders, bipolar disorder, heart conditions or high blood pressure, as well as those taking certain medications, may be more sensitive to caffeine and should consider limiting or avoiding it. Pregnant women are advised to limit their intake to 200mg per day. Are some forms of caffeine healthier than others? Nutritionist Holly Dunn highlights that coffee does have advantages which have been shown to improve your health: "There are benefits associated with coffee’s anti-inflammatory, anti-diabetic, antioxidant, prebiotic, neuroprotective and performance-enhancing properties." Dunn also underlines coffee's complex nutritional composition, "comprising over a thousand bioactive compounds with the potential to influence our health and performance, including polyphenols and other secondary metabolites". “It’s also a source of micronutrients, including potassium, vitamins B3 and E, and a potentially important source of magnesium in modern societies, with one serving covering 6.4-7.5% of the daily requirement for men and women, respectively,” Dunn continues. But not all caffeinated drinks are created equal. Black coffee, enjoyed without added sugar or cream, is low in calories and rich in antioxidants and polyphenols. Decaffeinated coffee, especially when processed using the Swiss water process, retains most of these health benefits but with little or no caffeine, making it a good option for those who are sensitive to caffeine or want to avoid sleep disruption. In contrast, sugary coffee shop beverages and coffee creamers can be high in sugar, unhealthy fats and artificial flavours, which can undermine the health benefits of coffee. Nutritionist Kerry Torrens warns that commercial creamers contain trans fats and added sugars: "[Coffee creamers] are typically highly processed, and as such may be classified as an ultra-processed food, which studies suggest may be linked to chronic health conditions like obesity, heart disease and cancer." For those seeking a gentler or more sustained energy boost, alternatives such as green tea, matcha or adaptogenic coffees (which include herbs like ashwagandha and mushrooms like lion’s mane) may offer benefits with less risk of overstimulation or crash. In summary Best time for coffee: Mid-to-late morning, after a balanced, protein-rich breakfast. Duration of effects: 2-12 hours with a half-life of around five hours, depending on individual factors Impacts: Increased alertness and focus, but risk of anxiety, jitteriness and sleep disruption if over-consumed Healthiest forms: Black coffee, high-quality specialty coffee, with minimal sugar or additives. Decaf and green tea are good options for those sensitive to caffeine. Ultimately, the healthiest way to enjoy your caffeine boost is to be mindful of timing, quantity and the quality of your drink – and to listen to your body’s response. A balanced approach is key to making caffeine work for you, not against you. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
Discover plenty of weeknight inspiration with our easy dinner ideas for kids, from chicken nuggets to simple traybakes
Looking for family-friendly dinner ideas? We’ve rounded up the best kids' dinners ideas that adults will also love, perfect for quick and budget-friendly weeknight meals. Picky eaters will love our classic dishes like chicken nuggets, mac and cheese and fish fingers. Or try introducing new flavours and textures with our easy curries, stir-fries and stews. Pack in their 5-a-day with our colourful, easy dinners, and for veg-dodgers, we've got some clever hidden veg meals. Meet Cassie Cassie Best is our Head of food and mum to Florence, nine, and Rupert, seven. Read on her advice on feeding fussy eaters with ease or check out more of Cassie's recipes. See our easy 7-day family meal plan to organise your dinners for the whole week, or get kids involved in the kitchen with our kids’ cooking recipes. Plus, let the little ones get stuck into our healthy snacks for kids and kids’ lunchbox recipes for portable packed treats. Add more recipes to your rotation with our easy weeknight family dinners and top dinners for when you don’t know what to cook. Tips from Cassie One of the best ways to encourage children to try new foods is to get them involved in cooking. Touching, smelling, and preparing food helps demystify new ingredients and makes them more willing to give them a try. Model positive eating habits and a willingness to try new foods yourself. Take the pressure off and aim to make mealtimes fun and relaxed. Whenever I introduce a new food to my kids, I make sure there’s also a familiar favourite on their plate. This helps reduce pressure and makes trying something new feel less daunting. New foods often take multiple exposures before they’re accepted, so don’t give up. My son recently polished off a plate of sweet potato fries after years of insisting he didn’t like them – sometimes it just takes a bit of persistence! Top kids’ dinner ideas 1. Chicken enchiladas Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family. 2. Super-easy salmon fishcakes Nadiya’s recipe is a great way to introduce more fish into your kids’ diet, as well as being incredibly easy to make. It uses garam masala for light spice and a mix of herbs for freshness. 3. Swedish meatball burgers Transform classic Swedish meatballs into a simple cheeseburger for kids. Use beef or pork mince and top with sliced cheese, lettuce, sliced tomato and lingonberry sauce, if you like. 4. Mango, lime & chilli prawn fishcakes Let the whole family tuck into these zesty, sweet and spicy fishcakes. They can be frozen, so are perfect for busy weeknights. Serve with sticky rice, satay sauce and a simple carrot, cucumber and mango salad. 5. Pancetta, pea & asparagus orrechiette bake Rustle up this delicious pasta bake for a midweek family meal – it also freezes brilliantly. We’ve used orecchiette, but you can use whatever pasta you like. 6. Chicken nuggets Classic chicken nuggets are always a winning option for little ones. This easy recipe takes just 30 minutes to make and the chicken can be oven baked or pan-fried. 7. Air fryer jacket potatoes Jacket potatoes are a budget-friendly option that kids are sure to love. This easy version is made in air fryer for a crispy result. Try topping with cheesy beans, tuna mayo and more. 8. Paneer, chickpea & spinach curry Tuck into a family-friendly veggie curry combining paneer with chickpeas. Packed full of goodness, it's a great meal to have in the freezer for busy nights. 9. Chicken pasta bake This top-rated pasta bake is the perfect weeknight dinner to feed the whole family. Serve with a side of green veg or a fresh salad. 10. Honey chicken Rustle up this family-friendly honey chicken in 30 mins, flavoured with garlic, soy sauce, lemon and ginger. Serve with rice and broccoli for a filling meal. 11. Fish pie mac ’n’ cheese Combine fish pie with mac ‘n’ cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights. 12. Sausage & mushroom ragu This veggie-packed ragu is a versatile dish that can be served with everything from pasta to potatoes and more. 13. One-pot garlic chicken Save on the washing-up with this easy one-pot garlic chicken. Creamy and comforting, you can adjust the amount of garlic to suit your own tastes. 14. Healthy lasagne Lasagne is a great dish to fill up the whole family and even freeze for later. This healthy version is loaded with veg. 15. Pasta with salmon & peas Make this salmon pasta in under 20 minutes for a dinner the whole family will enjoy. It packs in fibre and omega-3. 16. Easy vegetarian chilli Try batch-cooking this vegetarian chilli, you can easily double it if you have a pan big enough and freeze the rest. Our healthy recipe is packed with veg and protein-filled beans. 17. 3-veg mac ‘n’ cheese Sneak vegetables into macaroni cheese, a classic family dinner that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas. 18. Salmon pesto traybake with baby roast potatoes Keep little kids happy at the family dinner table with this colourful salmon traybake that’s delicious and healthy, with a good hit of omega-3 from the fish. 19. Butternut squash & chickpea tagine This healthy tagine is full of hearty veg, plus it’s low fat and vegan. Try making a big batch and freezing for another busy weeknight. 20. Pizza with homemade sauce Make your favourite takeaway dinner at home with this top-rated pizza recipe, complete with homemade sauce. It’s easy to make and a great budget option. 21. Fish finger hot dogs Try this twist on a classic sandwich with homemade fish fingers. Use small brioche buns and fill with iceberg lettuce, tangy gherkin mayo and crispy breaded cod. 22. Sticky pork lettuce wraps Little ones will love building their own lettuce wraps, filled with sticky pork and veg. Any leftovers can be used for a light lunch later in the week. 23. Tofu stir-fry Get children to help you chop the vegetables and make the sauce for this colourful, simple tofu stir-fry. It’s perfect when you need a quick and easy family meal. 24. Healthy beef stew with veggie mash This tasty balsamic beef stew provides kids all five of their 5-a-day. It’s perfect for chilly winter nights and served with a comforting veggie mash. 25. One-pan piri piri chicken dinner Try this one-pan piri piri chicken for a family dinner and adjust the chilli levels to suit your family’s tolerance. This top-rated recipe is gluten-free and easy to make. 26. Slow cooker chilli There's plenty of hidden veg in this slow cooker number to nourish fussy eaters. It's also great for batch-cooking and freezing for future dinners when you're pushed for time. 27. Creamy chicken stew Tuck into this cosy chicken stew on a chilly winter night with the whole family. It’s an easy one-pot dish filled with peas and leeks and served with mini jacket potatoes. 28. Veggie toad-in-the-hole Make a classic toad-in-the-hole veggie-friendly with our easy weeknight dinner. This simple, budget-friendly recipe only calls for five ingredients. 29. Sausage & white bean casserole When you're stumped on what to make for dinner, this easy one-pan casserole is always a reliable option. Layered with sausage, beans and roasted veg, and served with potatoes, pasta or rice, it makes a simple, healthy, flavour-packed meal. It offers four of your five-a-day, too. 30. Chicken, sweet potato & pea curry This easy chicken curry will be loved by everyone around the table, making it a solid Friday night dinner option. It's tasty and healthy, containing four of your 5-a-day. Add extra korma paste for added spice. More from Cassie Feeding fussy eaters: small changes that help “They won’t try new foods” Start small and keep expectations low – exposure is key. This might mean involving them in cooking (if they’re old enough) or simply adding a small portion of a new food to their plate alongside something you know they love. As tempting as it is, try not to pressure or bargain with them to take a bite (we’ve all been there). This can create negative associations over time. Instead, model the behaviour yourself – try the food and talk about how delicious it is. It may not work straight away, but you’re playing the long game. “They only want beige food” Try placing a plate of colourful, crunchy vegetables on the table at mealtimes. Even if they don’t touch them, they’re still gaining valuable exposure, which gradually builds familiarity and acceptance. You can also weave in light, positive conversations about food, whether while cooking together or at the table. For example: “Look at this bright carrot – orange foods are great for your eyes,” or “Do you think blueberries are blue or actually purple? They’re brilliant for your brain.” Gentle, upbeat messaging like this can have a lasting impact. "They won't eat vegetables” Experiment with different cooking methods to find what they enjoy. For example, my kids won’t touch boiled or stir-fried kale, but when it’s crisped up with a little oil and paprika in the air fryer, they’ll happily eat a whole bowl. Many children naturally prefer crispy textures – roasted veg or crunchy chickpeas can be a great hit. You can also blend vegetables into sauces and soups, but try to serve a small portion of the whole vegetable alongside so they get used to its texture, too. Another helpful approach is to involve children in choosing foods. Take them to the supermarket and let them pick something new to try. We’ve done this in the fruit and veg aisle where they discovered things like dragon fruit and persimmon, and even at the fish counter. It’s amazing how much more willing they are to try something they’ve chosen themselves. Looking for more ideas? See more inspiration... Family meal recipes Top 10 quick and easy snacks for kids Cheap and healthy family meals Freezable family recipes Healthy snacks for kids Top 10 quick after-school suppers
The very first Bake Off winner and author Edd Kimber dives into everything chocolate – from the history to ethics, economics and the perfect choc chip cookie
The Good Food podcast Baker and author Edd Kimber — the first-ever winner of The Great British Bake Off — joins us to talk about his latest book Chocolate Baking, which puts one of our favourite ingredients centre stage. Edd shares the fascinating history of chocolate, from Mayan drinking rituals to modern bean-to-bar innovation, and explains why chocolate doesn't always have to be the dominant flavour in a recipe. We also dig into the ethics and economics of chocolate pricing, Edd's obsession with tonka beans, his mum's apple crumble (and why the jammy middle layer is the best bit), and what makes a truly perfect chocolate chip cookie. Plus, Edd opens up about navigating life after reality TV, the challenges of being defined by a single moment, and the Nigella announcement. View oEmbed on the source website Bonus episode Listen to the bonus cook-along episode. View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.
15 April dinners to refresh your recipe repertoire
Celebrate the best of spring with these vibrant April dinners, offering inspiration for every day of the week. These dishes showcase spring’s bounty – think asparagus, radishes, new potatoes and more
April is here, and it's time to shake up your dinner routine with a new host of recipes. These easy dishes make brilliant use of seasonal spring produce and come packed with fresh flavours, from crunchy radishes to peppery watercress and delicate asparagus. Whether you need a quick weeknight meal or an impressive centrepiece for a weekend gathering, these 15 dinner ideas will brighten up your repertoire. Discover more seasonal recipe ideas in our comprehensive collection of April recipes. We also have the very best spring dinner ideas, spring pasta recipes and spring salad recipes. 1. Crispy fried chicken bowl with spring onion & ginger oil Spring onions and ginger bring an aromatic lift to this crispy fried chicken bowl. It’s a fun, fresh-tasting dinner that takes about an hour to make and is best served with sticky rice and seasonal spring greens. The spring onion oil is an addictive condiment that adds extra depth and zing. See more spring greens recipes. 2. Lemon & dill rainbow trout with pickled potato salad & radish slaw Rainbow trout is the star here, roasted with lemon and dill and served with a herby potato salad and crunchy radish slaw. It's ready in just under an hour and makes a lovely alternative to a traditional roast. The radishes and new potatoes add a true taste of spring. Check out more trout recipes. 3. Sausage traybake This traybake is packed with artichokes, new potatoes, cherry tomatoes and spring onions, tossed with sausages and finished with a swirl of pesto. It’s a healthy, high-fibre meal that’s ready in under an hour, perfect for busy evenings when you want something hearty but simple. The seasonal vegetables bring colour and freshness to the table. Discover more traybake recipes. 4. Spring onion & ginger crispy chicken rice pot Inspired by Hainanese chicken rice, this one-pot dish features spring onions and ginger for a fragrant, comforting meal. With chicken thighs, basmati rice and a finishing drizzle of chilli oil, it’s a low-calorie option that comes together in 45 minutes. Perfect for a no-fuss midweek supper. See more chicken thigh recipes. 5. Teriyaki tofu with charred spring onions This vegetarian recipe puts charred spring onions and protein-rich tofu at the forefront, served with wholegrain rice and a glossy teriyaki sauce. It’s low in fat and ready in just 30 minutes, making it a speedy and satisfying choice for a meat-free night. Check out more tofu recipes. 6. Creamy spring greens rigatoni with lemon, bacon & chilli Spring greens are paired with smoky bacon, lemon and a touch of chilli in this creamy pasta dish. It’s ready in just 30 minutes and makes an easy, flavour-packed dinner. The greens lend a fresh, vibrant quality that balances the richness of the sauce. Discover more creamy pasta recipes. 7. Crispy-skinned chicken with roasted Jersey Royals & watercress stuffing This impressive roast features a dry-brined chicken with golden Jersey Royals and a herby watercress stuffing. Perfect for a Sunday lunch or special occasion. The watercress brings a peppery brightness and the potatoes soak up all the delicious juices. See more roast chicken recipes. 8. Gammon with watercress & mustard lentils Peppery watercress and earthy lentils make this gluten-free dish both nourishing and filling. It’s quick to make – just 35 minutes – and a great way to enjoy gammon steaks with a healthy twist. You also only need four ingredients to throw it together. Check out more gammon steak recipes. 9. Watercress risotto with goat’s cheese This vibrant risotto is packed with watercress and finished with creamy goat’s cheese and toasted hazelnuts for crunch. Ready in under an hour, it’s a lovely way to showcase spring’s peppery greens. This vegetarian dish is perfect for a comforting yet elegant supper. Discover more vegetarian risotto recipes. 10. Spring green soba salad with Korean-style marinated eggs Spring greens and soba noodles are tossed in an umami-rich miso dressing and topped with marinated eggs in this vegetarian dish. It’s high in protein and takes just 45 minutes (plus marinating time for the eggs), making it an ideal lunch or light dinner as the weather warms up. See more noodle salad recipes. 11. Lamb & caramelised date stew with herby bulgur This aromatic stew showcases succulent lamb shoulder paired with sweet medjool dates and plenty of vegetables. It’s a hearty, comforting dish ideal for a leisurely weekend dinner and serves the whole family, packed with high-fibre chickpeas and fresh herbs. The slow cooking (about 2 hours 30 minutes) delivers melt-in-the-mouth meat and a tagine-style richness. Check out more lamb shoulder recipes. 12. Watercress & beef noodle soup Make the most of peppery watercress in this Vietnamese-inspired noodle soup, featuring tender slices of sirloin or rib-eye steak. It’s high in protein and perfect for an aromatic supper that's ready in under an hour. Ideal for a nourishing meal when you fancy something warming but not too heavy. Discover more Vietnamese-inspired recipes. 13. Smashed new potato cheat’s tart with asparagus & cheese This vegetarian tart puts new potatoes and asparagus centre stage, finished with goat’s cheese and a fresh mint salsa verde. It’s gluten-free and makes a standout dish for a springtime lunch or casual supper. The vibrant flavours and crisp edges make it a real crowd-pleaser. See more vegetable tart recipes. 14. Lasagne primavera Celebrate spring with this veggie lasagne layered with spinach, peas, asparagus and leeks, topped with pine nuts for extra texture. Ready in 35 minutes, it’s a high-fibre option that’s perfect for a meat-free Monday or a relaxed family meal. The fresh greens make every bite feel light and seasonal. Check out more vegetarian lasagne recipes. 15. Chicken, butter bean & spring greens traybake with herby salsa verde Spring greens and leeks shine in this easy traybake, where juicy chicken legs roast with butter beans and are later drizzled in a punchy herb and caper salsa. With a prep time of 25 minutes and an hour to cook, this dish is ideal for a relaxed weekend dinner. It’s high in protein and can be served with crusty bread to mop up the lovely juices. Discover more chicken leg recipes. Enjoy these springtime recipes? Find more easy and seasonal cooking recipes... Easy one-pot spring recipes What's in season - April Budget spring recipes Low-calorie spring recipes Healthy spring meal plan
How to cook cabbage: sauteeing, frying, boiling and more
Read our tips and ideas for cooking with all varieties of cabbage. We have details on cooking methods such as sautéing, frying, braising and more
Cabbage is available in many different varieties, and are part of a bigger family known as brassicas that extends to cauliflower and kale. Easily available varieties are red, savoy, hispi (also known as sweetheart), white and Chinese leaf. Not sure which variety to choose? See our guide to 15 types of cabbage to match the right cabbage to your recipe. Meet Helena I am half Polish, so I have a genetic pre-disposition to find cabbage delightful (don’t quote me on the science of that, but I feel it to be true in my soul). I love cabbage in all forms, so here’s a handy guide to help you tell you Savoy from your Chinese leaf, and all the best ways to prepare them. Check out Helena's recipes. Helena's beginners’ tip for cooking with cabbage My handy hack for shredding cabbage very finely is to use a sharp peeler instead of a knife. Cut the cabbage into manageable quarters then use the peeler down the cabbage to shred into fine ribbons. It is now perfect for squeezing over some lime juice, salt and a pinch of sugar for a quick pickle. Cook with confidence Download the Good Food app to get full access to exclusive videos, plus handy tools like cook mode, timers and stay awake settings. Get 3 months for 99p What are the main types of cabbage? Red cabbage has firm, tightly packed and shiny purple leaves. I like it best pickled or in salads, but it can be braised, too. White cabbage has a similar texture to red cabbage but has very pale leaves and a sweeter flavour. I like this stir-fried with a drizzle of sesame oil and plenty of garlic. Savoy cabbage has leaves which are crinkled and wavy, and get lighter towards the middle. It works well in many number of dishes. Spring cabbage has softer leaves that form more of a point instead of a round shape. Hispi cabbage (aka sweetheart cabbage) is a sweeter and more tender green cabbage, with a pointed shape. Chinese cabbage (also known as Napa cabbage) has a sweet and mild flavour. It has white ribs and light green leaves, it can be served cooked or raw. What's the best way to serve cabbage? A cabbage is a welcome addition to almost any meal. They can be served raw in salads such as coleslaw but can also be quick-cooked, such as in stir-fries, or rolled into gołąbki or sarmale (Polish and Romanian cabbage rolls). See our recipe ideas below and also check out our collection of cabbage recipes. Also browse our red cabbage recipes for some festive ideas. How to prepare cabbage There are two ways to prepare cabbage, depending on how many you want it to serve, and how you want to cook it. To serve a small number of people, or for recipes when you need to keep the leaves whole: The great thing about a cabbage is that they last for ages in the fridge, so you can cut off what you need as and when. It’s a good idea to peel the leaves off individually, taking what you need then putting the rest of the cabbage back in the fridge, wrapped up. You can then use these leaves whole or shred them as needed. Depending on how old the cabbage is, you may not want to use the outer leaves, particularly if they are bruised, blemished or damaged. If they’re no good for stock, they can be composted. When cutting a cabbage into wedges, you want to keep some of the core to help it keep its shape, but trim away the toughest part. A sharp knife is your friend here. The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time. A hispi cabbage works well on the barbecue. Slice into quarters (leaving the core on), drizzle with oil and salt and sear on each side over the hottest part of the barbecue until charred. Transfer to a cooler spot until cooked through and tender. You can find more detailed instructions here. To serve a bigger crowd: Halve or quarter the cabbage, lay it cut-side down on a board and chop or shred the leaves. For firmer cabbages, such as the red or white ones, you may wish to cut out the tough part of the stem or core first. Different ways to cook cabbage How to steam cabbage Best for: spring green cabbage, Savoy cabbage How long it takes: up to five minutes Texture: just tender Put your prepared, shredded cabbage in a steamer and steam for 5 mins or until tender. How to boil cabbage Best for: all types How long it takes: 3-5 minutes Texture: tender, slightly crisp Boiled cabbage runs the risk of becoming mush very quickly. The important thing is to bring a large pan of salted water to the boil and dunk the cabbage in for 3-5 minutes. You can then dunk straight into ice water to stop the cooking process. This is called blanching and refreshing. How to blanch cabbage Best for: all types How long it takes: 3 minutes Texture: tender-crisp To blanch (so the leaves can be sautéed or fried later), cover with water and boil for 3 mins. Transfer the leaves to cold water to refresh. How to sauté cabbage Best for: all types How long it takes: 9-10 minutes Texture: soft, slightly crunchy Quarter the cabbage, removing the core, and slice into ½-1cm strips. Heat 1-2 tbsp oil in a large frying pan, then fry with onion for 5-6 mins until slightly browned. Add butter, salt and pepper and cook for 4-5 mins longer. Stir in vinegar or lemon juice and season to taste. How to fry cabbage Best for: all types How long it takes: 5-10 minutes Texture: just tender, slightly wilted Shred the leaves from half a head of cabbage, removing any tough leaf stems. Heat 2 tbsp vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt, then add 75ml vegetable stock. Cover and cook for 3 mins until just tender. Basic cabbage stir-fry recipe Serves 6 Ingredients: 1 cabbage 4 tbsp fat (you could use butter, olive oil or goose fat) 4 shallots, chopped 1 rosemary sprig 2 garlic cloves, peeled Method: Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the fat in a pan and fry the shallots, rosemary sprig and garlic cloves for 5 mins until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve. How to braise cabbage Best for: red cabbage, white cabbage How long it takes: between 10 minutes (quick braise) to 2 hours, depending on desired texture Texture: slightly crunchy or soft, depending on time I think red cabbage is best when cooked for a little longer than a savoy, but it is really down to personal preference. Here are two options for both red and white, by test kitchen veterans Barney Desmazery and Cassie Best Quick braised savoy cabbage Heat 1 tbsp sunflower oil in a pan and sizzle 200g diced pancetta until crispy. Sprinkle over a pinch of golden caster sugar and splash in ½ tbsp of white wine vinegar. Stir in 1 large shredded savoy cabbage into the pan, then pour over 200ml chicken stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy. TIP: If you want to keep things veggie, substitute the pancetta for 1 finely chopped onion. Braised red cabbage Quarter a 900g red cabbage and remove the core, then finely shred. Tip into a large pan with one sliced red onion, 70g light soft brown sugar, 70ml cider vinegar, 150ml red wine, a large knob of butter and 1 cinnamon stick, then season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 ½ hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot. Microwave red cabbage This is a handy way to free up some hob space when cooking a roast. Extend the cooking time by a few minutes if you prefer your cabbage with less bite. Remember, everyone’s microwave is different, so yours may take less or more time to cook. Mix 550g finely sliced red cabbage, 65ml pomegranate juice, 1 bay leaf and ½ tsp caraway seeds in a large heatproof bowl, and season well. Cover and cook on high for 10 mins. Stir, then cook for 10 mins more. Drizzle with 2 tsp pomegranate molasses, if you like. Will keep chilled for up to three days. Leave to cool first. How to roast a cabbage Best for: red, white, savoy, hispi How long it takes: 15-45 mins Texture: Buttery soft with crispy edges Roasting cabbage is one of the easiest and most delicious ways to eat a cabbage. Simply turning on the oven means you’re halfway there. Try Anna Glover’s recipe for roasted savoy cabbage with lemon. Heat the oven to 200C/180C fan/gas 6. Whisk 4 tbsp olive oil, the zest and juice of one lemon and some seasoning together. Tip the cabbage onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve. For more roasted cabbage recipes, why not try: Roasted hispi cabbage with a garlic & chilli crumb Sausage, miso & savoy cabbage one-pan roast Roasted cabbage with harissa butterbeans & baked feta Other ways to serve cabbage Whole cabbage leaves can be used filled, rolled and baked. Shredded cabbage can be pickled or fermented to make sauerkraut or kimchi. I think this works best with red and white. I love cabbage in pasta – this chorizo & savoy cabbage rigatoni is absolutely delicious. Chinese leaf makes a great dumpling filling. Finely chop and mix with pork mince, soy sauce and spices for a wonderful dumpling. Take inspiration from this recipe by Shu Lin. How to avoid watery or bitter cabbage Do not overcook: Keep cooking times brief, whether boiling, steaming or stir-frying. Prolonged cooking can cause cabbage to become watery and develop a bitter taste. Overcooking cabbage releases sulphur compounds and affects the flavour. Drain thoroughly: After boiling or blanching, drain the cabbage well and pat dry with kitchen paper to remove excess water before serving or adding to dishes. Remove tough or old leaves: Discard any damaged or tough outer leaves and cut out the hard core, as these parts can contribute to bitterness. Add acidity: Incorporate a splash of vinegar or a squeeze of lemon juice during or after cooking to balance and brighten the flavour, reducing any underlying bitterness. Cook once, use twice: How to use up leftover cabbage Pasta: Try our creamy lemon & cabbage pasta with garlic crumbs or charred hispi cabbage & sausage pasta. Soup: Try our cabbage soup, potato & Savoy cabbage soup with bacon or miso lentil & cabbage soup. Bubble and squeak: Try our parsnip bubble & squeak hash, spiced parsnip bubble & squeak or poached eggs with smoked salmon and bubble & squeak Our top cabbage recipes Cabbage with bacon & onions Give your greens a bit of crunch with John Torode’s speedy side – perfect for Sunday lunch. Cabbage soup Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own topped with parmesan shavings, or served with a hunk of crusty, buttered bread Braised stuffed cabbage Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an alternative side dish. Garlicky linguine with cabbage & anchovy This thrifty pasta dish of Savoy greens and crispy pangrattato breadcrumbs is beautiful in its simplicity. Pointed cabbage in white wine with fennel seeds For a quick version of sauerkraut, try cabbage simmered in white wine, with onions and herbs. The acidity of this side dish pairs well with the unctuousness of roast pork. Roasted hispi cabbage with a garlic & chilli crumb Try Tom Kerridge's impressive charred hispi cabbage recipe with a punchy breadcrumb coating. Served with his festive porchetta or a roast ham, it works wonderfully as a vegetable side dish. Italian-style roast cabbage wedges with tomato lentils Cabbage leaves are roasted to give a beautifully crisp, caramelised texture on the outside and a soft, sweet centre. This dish makes for an impressive veggie centrepiece served with Italian-inspired lentils and golden roast new potatoes. Our test kitchen’s final tip My finishing tip for success with cooking cabbage would be to avoid overcooking cabbage. A brief, high-heat cooking method (like stir-frying or sautéing) will help keep it tender and the flavours fresh. Get more cabbage inspiration... Cabbage recipes Savoy cabbage recipes Christmas red cabbage recipes White cabbage recipes Bubble & squeak recipes Red cabbage recipes Do you have any tips for cooking cabbage? Leave a comment below...
Paul Hollywood’s top 7 baking tips for perfect hot cross buns every time
Want to have a go at making your own hot cross buns this Easter? Follow Paul Hollywood's expert tips for the perfect, fluffy fruit buns (and what to do with any leftovers)
Easter is approaching this week, and if there’s one bake that defines the season, it’s the humble hot cross bun. Every year, thousands of you turn to us for our tried-and-tested recipes, but getting that perfect balance of soft, fluffy dough and fragrant spice can still be a challenge when baking from scratch. So, who better to guide you than Paul Hollywood? The baker behind our ever-popular classic hot cross buns shares his top tips and techniques to help you master this Easter essential, so you can turn out beautifully risen, bakery-worthy buns every time. So why not check out his recipe and then use the below advice to take your buns to the next level. Looking for more inspiration? Explore our favourite Easter bakes, fun recipes to make with kids and easy ways to use up leftovers, plus ideas for hosting the ultimate Easter celebration. Paul's quickfire hacks for better flavour and texture in your hot cross buns: Knead the dough until smooth and elastic, resting it if needed to help the gluten develop properly. Use the “windowpane” test to check if the dough is ready - it should stretch thinly enough to let light through, with visible webbing. Let the dough prove fully until doubled in size to ensure a light, soft texture. Build flavour with spices, citrus zest and even fresh fruit, as well as dried, for better taste and moisture. Finish with a classic flour and water cross or experiment with decorative toppings like sweet paste or marzipan for a twist. Origin of hot cross buns The history of the hot cross bun dates back to the 14th century, with the monk Thomas Rocliffe believed to have created the very first ones which he distributed to the poor on Good Friday. It went down so well that word spread and by the 19th century, hot cross buns were widely eaten across the country to mark the end of Lent. Paul's seven expert tricks for making perfect hot cross buns 1. Knead the dough to increase elasticity "The first thing you do is make your base dough. You knead it until you can pull a bit off and you can see it’s quite elastic. It needs to stretch. One trick is, if you get tired of kneading it, leave it in a bowl for a bit to rise for 20 minutes. That'll help the process along." 2. Check the dough texture is right "The best thing to do is hold your stretched dough towards the light – you should be able to read the newspaper through it. You also need to look for the webbing – that’s the gluten strands bonding together. If you’ve got webbing in the dough you know it’s right. The thinner you can get that the better." 3. Either mix by hand or a bread machine "A dough hook on a mixer will be quicker, but mixing the dough by hand will give you a good feel for what the dough’s like. Then, if you’re ever caught short and you haven’t got a mixer, you’ll still be able to make them. Plus, if you mix it by hand, you’ll get to remember what the dough should feel like when it's ready." 4. Add spices for extra flavour "Cinnamon works really well, and a bit of nutmeg to an extent. I always use fresh fruit in mine. The original recipes used fresh fruit, it’s only quite recently we’ve started using dried fruit. Apples, oranges, tangerines, zest of lemon and orange and cinnamon works really well together." Try our chocolate & spice hot cross buns, spiced hot cross buns and hot cross bun ring with spiced honey butter. 5. Try non-traditional flavours "Morello cherries and chocolate is a great combination for a non-traditional twist." For more unusual flavour variations, try our chilli cheese hot cross buns, lemon & marzipan hot cross buns, chocolate & tropical fruit hot cross buns and triple chocolate hot cross buns. We've even created the perfect hybrid bakes with our hot cross cinnamon buns and banana bread hot cross buns. 6. Use leftovers to make a pudding "You can make a great summer pudding with hot cross buns. Alternatively, you can bake with them and make a delicious bread and butter pudding. What I’d do is put some white chocolate chips in there as well, then slice up some hot cross buns and add the zest of an orange." Try our bun & butter pudding and then our chocolate hot cross bun bread & butter pudding or our hot cross bun lemon pudding. Also check out more of our Easter leftover ideas. 7. Choose your topping "Marzipan makes a nice cross for a bit of decoration, or you can use sweet paste or just the traditional flour and water." You could also experiment with adding mix-ins for extra flavour such as apricot jam used in our cranberry and orange hot cross buns. Discover more hot cross bun topping ideas. More Easter recipes and tips... Paul's tips for decorating Easter bakes 25 unusual desserts and cakes you need to try in the lead up to Easter The ultimate Easter Sunday lunch 13 no-bake Easter treats 30 best Easter dinner ideas Visit our Easter page Do you have any handy hot cross bun hints that never fail? Let us know in the comments section below...
Our guide to the best, most delicious Easter dinner, including seasonal starters, classic roast lamb, meat-free centrepieces and dazzling desserts
Looking for Easter food ideas? What better way to mark this joyous occasion than with a delicious spread? We’ve got all you need for an epic Easter dinner, from light and colourful springtime salads and soups to roast lamb, fish or vegan mains, comforting sides and luxurious desserts. Sit down with friends and family to watch the kids get excited over copious amounts of chocolate while you enjoy one of our Easter drink recipes. To keep the celebrations going from the start of the day to the end, why not also check out our most indulgent Easter brunch recipes and top Easter lunch ideas? For more general inspiration, browse our collection of Easter recipes. We've also got plenty more entertaining tips for how to host a perfect Easter as well as budget-friendly Easter recipe ideas. Finally, Easter is as much about activities as it is about food. Keep children entertained with activities such as our Easter egg hunt, and try our Easter craft ideas. Or get down to a spot of baking with our Easter baking ideas and best Easter cupcake ideas. Meet Alice Alice Shields is our acting food editor and test kitchen manager. She has spent the last decade developing recipes for magazines. She's also an experienced host. Read on for her tips on building the perfect Easter dinner this year. How we build a reliable Easter dinner Prep ahead as much as you can: marinate your meat, chop veg and whip up salad dressings and sauces. If you’re making roast potatoes, you can boil them a day ahead and chill in the fridge. Roast them from chilled, when you’re ready to cook. Lamb is an Easter table staple, with leg often being the cut of choice as it looks impressive yet is easy to carve. For extra flavour, choose cheaper lamb shoulder instead, slow cooking it for sweet and tender meat. Pair your lamb with a fresh, herby sauce or marinade to contrast the rich meat. To save on oven space, choose a make-ahead pud that can be served chilled or at room temperature. No-bake cheesecakes, layered chocolate cake or fruit fools work well. Jump to: Easter starter ideas Easter dinner mains Easter sides Easter desserts Easter drinks Easter starter ideas Set the tone with light, seasonal starters that feel special without filling everyone up too much before the main event. 1. Spring sharing board This sharing board is the perfect starter for an Easter Sunday feast. Make it colourful with radishes, halved boiled quail’s eggs, chilli-flecked marinated feta and asparagus. Serve with a quick pea and artichoke dip, plus a sprinkle of pink pepper salt. See our guide on how to cook asparagus for extra tips. For more seasonal dishes, check out our Easter starter recipes. 2. Asparagus soup This vibrant green asparagus soup is a fantastic light starter to begin your Easter feast. It takes only 30 minutes to make, and is freezable, so you could simply reheat it for a fuss-free start to the meal. Serve with homemade bread, such as our delicious crusty bread. Discover more spring soup recipes. 2. Greek bouyiourdi This baked feta with tomatoes, garlic and chilli is a beautiful, low-carb, vegetarian starter. Enjoy it with pitta bread to scoop up the flavourful juices, or keep it keto-friendly with our keto bread. Discover more Greek-style recipes. 4. Spring celebration salad Showcasing the bountiful seasonal produce from spring such as new potatoes, asparagus and peas, this joyful salad will get your Easter meal off on the right footing. Make your own mayo to ensure a stellar starter. Now discover more spring salads. 5. Crab & tangled asparagus salad on toast For something a bit fancy, we recommend Tom Kerridge's elegant seasonal crab starter. Sourdough toast is topped with citrussy white crab, shaved asparagus ribbons and rocket salad. Ready in under 15 minutes, this speedy yet sophisticated dish will kick off your Easter menu in style. Easter dinner mains Choose a standout centrepiece that anchors your Easter table and sets the timing for everything else. 6. One-pan lamb with hasselback potatoes It’s everything we love about Easter dinner, in one tray! This one-pan lamb is flavoured with garlic, rosemary and thyme, and cutting your potatoes the hasselback way guarantees crispy edges. Serving size: 6-8 Difficulty level: Easy Cook + Prep time: 2.5 hrs We've got plenty more ideas for perfect Easter lamb recipes. 7. Spring chicken pot pie Looking for a more affordable alternative to traditional roast lamb? This chicken pot pie is bursting with seasonal flavours and makes a crowdpleasing centrepiece, while being friendly on your wallet. The creamy filling combines chicken thigh pieces with smoky bacon lardons, mustard, leeks and fragrant tarragon, and it's topped with a layer of flaky puff pastry. Serving size: 6 Difficulty level: Easy Cook + Prep time: 1 hr and 20 mins Tuck into more comforting Easter pie recipes. 8. Air fryer garlic & oregano lamb leg with crispy new potatoes Make this classic Easter dinner in your air fryer with our easy recipe. Crispy, parmesan-crusted new potatoes bring extra savoury flavour. Serving size: 4-6 Difficulty level: Easy Cook + Prep time: 1 hr and 15 mins Discover more Easter air fryer recipes. 9. Cavolo nero, mushroom, potato & fontina strudel A beautiful meat-free showstopper, this strudel is perfect for a fancy occasion. Wrap a mix of caramelised onions, cavolo nero, mushrooms and cheesy potatoes in filo pastry, then bake until golden. Serving size: 6 Difficulty level: More effort Cook + Prep time: 2 hrs Get more meat-free inspiration from our collection of vegetarian Easter recipes. 10. Bay-crumbed salmon with creamed spinach and wild mushrooms Prefer fish? Make salmon shine in Tom Kerridge’s showstopping dish. The salmon is cooked in a bay crust along with creamed spinach and wild mushrooms; plenty of double cream and a glug of white wine makes this recipe just as indulgent as lamb. Serving size: 6 Difficulty level: Easy Cook + Prep time: 55 mins Discover more Easter salmon recipes. 11. Roasted stuffed squash with herby pistachio salsa A stunning veggie centrepiece to rival any large join of meat, this impressive roasted stuffed squash is taken to the next level with a zingy pistachio salsa. Bursting with herby flavour and a hint of chilli, it adds freshness, texture and spice to the dish and balances perfectly with the feta filling. Serving size: 4 Difficulty level: More effort Cook + Prep time: 2 hrs 15 mins Browse more of our Easter vegetarian ideas. 12. Slow cooker leg of lamb Make the most of your slow cooker this Easter Sunday. Our slow cooker leg of lamb is deliciously tender and moreish, and takes just 15 minutes to prepare. What’s more, the recipe includes a velvety red wine gravy for pouring at the table. Serving size: 6 Difficulty level: Easy Cook + Prep time: 8 hrs and 15 mins 13. Vegan beetroot bourguignon Make beetroot the star of the show in this vibrant plant-based bourguignon. This sweet, earthy root veg is roasted along with onions, carrots and thyme, then combined with lentils and mushrooms in a rich red wine stew. Serve in bowls with crusty bread for dunking, if you like. Serving size: 6 Difficulty level: Easy Cook + Prep time: 1 hr and 45 mins See our vegan Easter recipes and vegan Easter menu for more plant-based seasonal inspiration. 14. Baked mackerel with fennel, chilli & lemongrass Looking for a more affordable alternative to salmon on Good Friday? Mackerel is in season this time of year, making it a cheaper and more sustainable option. Serve with mixed green vegetables for a simple yet sophisticated main. Serving size: 4 Difficulty level: Easy Cook + Prep time: 55 mins Now discover more Easter fish ideas. 15. Chorizo-stuffed pork loin with braised beans Impress your guests with this showstopping stuffed pork loin, complete with juicy meat and crispy crackling. As well as giving the meat a beautifully smoky flavour, the herby chorizo stuffing helps to keep it succulent during cooking. Serve on a bed of braised butter beans. Serving size: 6 Difficulty level: More effort Cook + Prep time: 2 hrs 50 mins 16. Creamy fish & leek pie Rich and comforting, fish pie is often a family favourite. Enhance it with the addition of king prawns to the filling, plus parmesan and cheddar to the mash. Everyone’s going to want seconds! Serving size: 4-6 Difficulty level: Easy Cook + Prep time: 2 hr and 5 mins Discover more fish pie recipes. 17. One-pot braised lamb breast with beans, carrots & mint Looking for an impressive Easter lamb dish but can't justify the price of a premium cut this year? Lamb breast will help keep costs down while still delivering a sense of occasion. This French-inspired classic combines slow-braised lamb breast with beans in a hearty one-pot. We’ve used traditional flageolet beans, but canned cannellini or haricot would work just as well. Serving size: 6-8 Difficulty level: More effort Cook + Prep time: 4 hrs 18. Roasted carrot & whipped feta tart Carrots take on a beautiful caramelised flavour when roasted, which balances perfectly with whipped feta and pesto. This budget-friendly veggie main can easily be adapted. If you don’t have walnuts, you can use any nuts you have at home. We’ve also used the carrot tops in the pesto to reduce food waste. If you aren’t using carrots with tops, swap the tops for parsley, or use up any leftover pesto you have in the fridge. Serving size: 6-8 Difficulty level: Easy Cook + Prep time: 1 hr 20 mins 19. Greek roast lamb Serving eight people, this roast lamb is perfect for entertaining a crowd at Easter. With only 15 minutes of preparation time, there’ll be no slaving away in a hot kitchen. Serving size: 8 Difficulty level: Easy Cook + Prep time: 2 hrs Discover more leg of lamb recipes. Sides Build out your menu with sides that bring colour, freshness and a balance of flavours to the plate. 20. Baked new potatoes with wilted wild garlic Forage for seasonal wild garlic to make these incredible baked new potatoes. They’re a healthy vegetarian side that can serve up to six people. You can also replace the wild garlic with watercress if you’d prefer. Discover more wild garlic recipes. 21. Next-level cauliflower cheese This next-level cauliflower cheese makes a rich and indulgent side dish. The parmesan, cheddar and spices in its sauce pair fantastically with the crunch and sweetness of the crispy onion and breadcrumb topping. Discover more cauliflower cheese recipes. 22. Dauphinoise potatoes Make our decadent dauphinoise potatoes for a mouthwatering side dish. Slow-cook slices of potatoes with cream, garlic and cheese, and watch as it bubbles and oozes. Follow along with our helpful video tutorial, perfect for beginners and seasoned pros alike. Discover more dauphinoise recipes. Alice's tips for building your own plate Main: One-pan lamb with hasselback potatoes Sauce: Green olive & herb dressing Sides: Next-level cauliflower cheese I don’t have the luxury of a double oven, so I love a two-in-one dish that’s going to save me some space, and this one-pan lamb with crispy hasselback potatoes is packed full of flavour. The punchy green olive dressing can be prepped a day ahead and is also delicious tossed through some steamed greens or a simple rocket salad, if you want to add a little extra colour to your plate. A hearty side like this next-level cauliflower cheese is great because it can also double up as a meat-free main if you’re catering for vegetarians. Desserts Finish with a dessert that feels celebratory, ideally something you can prep ahead so you can enjoy the moment too. 23. Chocolate egg baked tart Speckled with golden chocolate eggs, this eye-catching baked chocolate tart is a showstopping end to any meal, despite being incredibly simple to make. Enjoy with a dollop of crème fraîche or, for extra indulgence, why not pair it with our ultimate vanilla ice cream? Discover more chocolate tart recipes and Easter dessert recipes. 24. Easter drip cake Make a stunning Easter centrepiece with our easy drip cake, topped with creamy frosting, melted chocolate and mini chocolate eggs. Try more Easter cake recipes. 25. Easy rhubarb fool For a break from the Easter chocolate overload, serve a seasonal rhubarb fool. Forced rhubarb makes a pretty-in-pink dessert while the homemade pistachio cardamom biscuits give it a touch of elegance. Now try more recipes with rhubarb. 26. Hot cross bun & butter pudding If you love bread and butter pudding, you’ll love this twist on the classic which uses hot cross buns instead. This is a great dessert to make with leftover buns or freshly baked buns – try our simple hot cross buns recipe. Or, go even more decadent and check out our chocolate hot cross bun bread & butter pudding. Discover more bread and butter pudding recipes. 27. Easter egg cheesecake Need a simple but impressive dessert to round off your Easter dinner party? This easy no-bake cheesecake takes just 20 minutes to prep and is sure to please kids and adults alike. Add chopped mini eggs or leftover Easter eggs into the plain vanilla cheesecake mixture and decorate on top with all your favourite Easter chocolate for a colourful and moreish showstopper. Find more sweet treats to round off your feast in our Easter dessert ideas guide. Alice's tips for prepping in advance Chocolate egg baked tart: Make up to a day in advance and chill in the fridge. Easter drip cake: Make up to a day in advance and chill in the fridge. Bring to room temperature to serve. Easy Rhubarb Fool: Prepare the shortbread dough for the easy rhubarb fool and freeze up to a month in advance. Roast the rhubarb and bake the shortbreads up to three days ahead. Hot Cross bun & butter pudding: Make up to a day in advance and warm in a low oven to serve. Easter egg cheese: Prepare up to the end of step 2 up to a day in advance, then decorate with remaining mini eggs to serve. Drinks Keep glasses topped up with these fun, Easter-appropriate drinks. 28. Mini egg martini Satisfy a nostalgic chocolate craving and enjoy this creamy Easter cocktail with moreish mini chocolate eggs and a splash of Irish cream. Discover more chocolate cocktail recipes. 29. Rhubarb gin Use seasonal rhubarb to make this G&T with a difference! Top the finished gin with soda water for a refreshing and gloriously pink springtime drink. Discover more flavoured gin recipes. 30. Easy iced tea Make a jug of refreshing iced tea to rehydrate kids after a day spent running around hunting for Easter eggs. With a subtle tea flavour, oranges, lemons and mint, it’s also an excellent alcohol-free party drink, so adults will enjoy it too. Discover more non-alcoholic drink recipes. Enjoyed these ideas? Find more Easter recipes... The ultimate Easter Sunday lunch Vegetarian Easter recipes How to use wild garlic Budget Easter recipe ideas Easter lunch ideas The best Easter baking recipes Vegan Easter recipes Healthy Easter lunch menu Gluten-free Easter menu Best Easter cupcake recipes
8 top chefs share the waste-of-money ingredients you should never buy
From packet microwave rice to caviar, Nadiya Hussain, Matt Tebbutt and others share the ingredients they always swerve. Plus, they share their most unusual money-saving tips
Eight of the nation’s leading chefs have come together to reveal the ingredients they consider to be the biggest waste of money, from ready-made sauces to pre-grated cheese – these experts explain how making simple swaps or learning a few basic skills can save you time while also delivering better results in your cooking. But, it’s not just about what not to buy: each chef also shares their most surprising money-saving kitchen tip, from transforming limp herbs into homemade dried seasonings to softening hardened sugar using a slice of bread. These practical ideas will help you waste less and gain more enjoyment from every meal, and may even prompt you to rethink your own shopping list... What ingredient do you think is the biggest waste of money? 1. Becky Excell: packet microwave rice "Though I don't want to demonise an ingredient or shame anyone for using it, it's a fact that getting out of the habit of regularly using packet microwave rice will save you money. It's more than four times more expensive than dried rice if both were sold in equal quantities (see the cheapest price per kilo of both), and what you have to also remember is that microwave rice has already been cooked, meaning that the water absorbed from the process of cooking will make it weigh more. So, in effect, you're paying a lot more for the pleasure of receiving enough microwave rice for one person, vs having enough dried rice for 20 people. Of course, that doesn't mean it doesn't have its uses (it's convenient!), but I just want to ensure we're all aware of the potential savings that could be made here!" Good Food tip: learn how to cook basmati rice and brown rice 2. Claire Thomson: ready-made tomato sauce "I would say ready-made tomato sauces for pasta and the like – so very easy to make yourself." Good Food tip: try our recipe for homemade tomato sauce 3. Nadiya Hussain: anything you don't cook before it spoils "I think any ingredient is a waste of money if you don't use it properly or cook it before it spoils. But nothing is a waste of money if you use it and enjoy it." 4. Si King: pre-chopped products and lemon juice "I have a list! Bottled lemon juice; garlic butter; gold leaf; pre-chopped veg and herbs; pre-made dips, salsas and sandwich fillings; and pre-cut cheese and ham." Good Food tip: make your own tomato salsa and garlic butter 5. Jeremy Pang: caviar "Caviar – I just don't get the price and how it gets around the lack of sustainability questions." 6. Matt Tebbutt: pre-grated cheese "Pre-grated cheese! Just, why?" 7. Barney Desmazery: prepared veg "I hate any kind of prepared veg, because you pay extra for the preparation and where it’s been cut is normally a bit brown and scabby. Unprepared veg is cheaper, will last a lot longer and remains crunchier." Good Food tip: order yourself a veg box, whether wonky veg or organic 8. Cassie Best: shop-bought pesto "Pesto – make your own with any wilting soft herbs, spinach, watercress or rocket that's lurking in the fridge. It costs less, tastes 100 times better and helps reduce food waste. I store portions in the freezer for whenever I need to make emergency pesto pasta for dinner!" Good Food tip: try our recipe for homemade pesto What’s your most unusual money-saving tip? 1. Becky Excell: cook more food than you need "This is something I've started doing when I'm incredibly short of time. Whenever I make dinner, I purposefully make 'too much' food. I class this as being as 'unusual' as to the average person, it might seem like you're doing the opposite of saving money. But, in reality, it's batch-cooking without any extra effort – after all, I was already cooking dinner anyway! By doing this each time I cook, I ensure I actually have enough leftovers to serve the same meal again another day (instead of barely having enough to do anything with). I then freeze them as homemade ready-meals. Not only will you save money on your energy bills because you've got two days worth of meals out of cooking only once, but on the days where you don't feel like cooking (and may have otherwise bought an expensive ready-meal or ordered a takeaway), you now have a meal than can be easily defrosted and put on plates ASAP." Good Food tip: get into batch-cooking with our batch-cooking recipes 2. Matt Tebbutt: add crab sticks to your pasta "A simple pasta dish using chill, garlic, parsley and shredded crab sticks! Strangely delicious." Good Food tip: try one of our budget-friendly pasta recipes 3. Nadiya Hussain: microwave limp herbs "Everyone has herbs that wilt and go soft and sad in the fridge, and the first instinct is to get rid of them. Never get rid – just pop them on a microwave plate and heat them in 20-second bursts until they're dry, then, when they're crispy, just crush them up into a jar to make instant dried herbs for whenever you need them." 4. Jeremy Pang: stock up your pantry "If you are really on a budget, focus on stocking the dry goods in your pantry first. For example, having various big bags of noodles in your pantry means that you are always just a bit of boiling water and some dark soy sauce away from a meal. Or, if you have a large selection of dry spices and canned tomatoes, you can make a curry out of anything you like. With fresh food, my fridge rotation applies to the whole fridge; don't buy anything new until you've finished 90 per cent of the fresh food in the fridge. That 10 per cent can be mixed with the noodles to make a meal while you wait for the next online order to come!" Good Food tip: make one of our cheap noodle recipes for dinner tonight 5. Claire Thomson: make breakfast from scratch "Less unusual, but making your own granola, muesli or overnight oats from scratch is easy and the more cost-effective option." Good Food tip: have a go at making one of our recipes for homemade granola, muesli or overnight oats 6. Si King: don't shop when hungry "Don’t over-buy. Buy what you’ll eat, and don’t go food shopping when you’re hungry as you'll buy more." 7. Cassie Best: put hardened sugar in a jar with a slice of bread "If your brown sugar has hardened to a solid lump, pop it in a jar or container with a slice of soft bread. It will soften up within a day." 8. Barney Desmazery: bake your own bread "All the bread we eat at home I bake myself. It’s sourdough, and a large loaf – including fuel – costs me less than a pound to make. I get to enjoy it while it’s super-fresh; the equivalent that wouldn’t be as fresh and would easily cost at least £5 from a bakery." Good Food tip: turn your hand to our easy bread recipes, such as our soda bread, or learn how to make Barney's perfect sourdough loaf
Make the most of wild garlic (allium ursinum) with our expert foraging tips and recipe suggestions. This punchy springtime herb can be used in pestos, garlic butter, soups, marinades and more.
View Green Video on the source website Wild garlic (allium ursinum) has become one of the food joys of spring. It grows in abundance, it’s easy to identify, the whole plant is edible and it can be enjoyed raw or cooked. I think the easiest and most common way to use wild garlic is to make it into a pesto, which you can keep in a jar and stir through pasta, mash, gnocchi or anything you’d usually serve with a traditional pesto. That said, I use the whole plant from root to flower, as different parts lend themselves to different uses. If I have permission to use the bulbs I treat them like spring onions; I use the leaves like spinach; the stems like chives or spring onion greens; the flowers as a pretty savoury garnish; and the seed pods can be pickled like capers. If I’ve picked it myself I always sort through it carefully afterwards, as other poisonous plants can grow nearby and can easily get swept up in the picking. Keep reading to discover everything you need to know about foraging for this seasonal green along with the best wild garlic recipes. Please note that as with all foraging you’ll need the landowner's permission and should only ever pick as much as you need. It is illegal to dig the wild garlic plant up by its roots, however much of it there is, on common ground. Meet Barney Barney Desmazery is our keen in-house forager. Barney spends a lot of time in Wales, where one of his favourite pastimes over the past 30 years has been learning to identify edible wild plants with professional forager Craig Evans. Barney has also worked in kitchens in south-west France and in London, where wild food, when in season, played a big part in the dishes he served. Read on for his advice on how to use wild garlic. Start here if you’re new to wild garlic Identify safely – be absolutely sure that what you’re picking is wild garlic. Pick responsibly – only take what you need. Cook the same day – try to cook with it as soon as you can. What is wild garlic? Wild garlic is a leafy green bulbous perennial native to Britain that starts to appear as small shoots in February, flowers in April and goes to seed around June. As the name suggests it’s the wild cousin to the garlic you use in the kitchen Also commonly known as ramsons but not to be confused with the other edible wild allium, three-cornered leek, wild garlic grows prolifically in damp woodland Until recently it’s been the secret of foragers and seasonally focused chefs but in the past few years it’s become a must-eat ingredient in the spring food calendar, popping up at farmers' markets and being picked commercially. It’s one of a forager's favourite finds – it grows in abundance and signifies the start of spring When is wild garlic in season? Peak season: mid-February to April Wild garlic has one of the longest seasons of the wild plants. The small, tender micro herb-like shoots start to appear from mid-February, with the plant reaching its full leafy glory in late March Around mid-April the beautiful salad-enhancing star-shaped flowers blossom. Then the flowers go to seed and the leaves become bitter but the seeds can also be eaten raw or pickled like a caper When is the best time to pick wild garlic? Depending on where you live I’d say the wild garlic season can begin with young shoots in mid-January, which I use like micro-leaves, and runs right through to the stalks and seed pods in early June. For the leaves alone – which is what most people know wild garlic for — I think mid-March to mid-April is the best time to pick them, when they’re at their most tender. Where does wild garlic grow? Wild garlic thrives on the edge of damp woodland, by shaded streams and brooks. In some places it grows in astonishing amounts – it’s not uncommon to find whole gullies carpeted in its green leaves. What does wild garlic look like? In full bloom the wild garlic plant has deep green, wide, pointed leaves and a single flowering stem that produces a star-shaped white flower a bit like a snowdrop. What does wild garlic smell like? This is by far the easiest way for identifying wild garlic. It has an unmistakable mild garlic, chive-like onion smell. How to identify wild garlic safely Wild garlic has broad, soft green leaves and a strong garlic smell when bruised or rubbed. I find it fairly easy to identify because it smells unmistakably of garlic. I always rely on the scent as my first check but I still inspect every leaf individually once it’s been picked. It’s often confused with three-cornered leek, which has thinner leaves but is also, luckily, completely edible. The real issue is that other plants can get caught up in the mix while you’re picking so I always make sure to go through everything carefully once I get home. Smell is the strongest clue: the most reliable way to identify wild garlic is by its distinctive, a unmistakable garlicky aroma Leaf shape and colour: wild garlic has broad, pointed, smooth leaves that are deep green Flowers: in spring, wild garlic produces star-shaped white flowers Growth location: wild garlic is often found in damp woodland, by shaded streams and brooks. It can grow in startling amounts Lookalike warning: some poisonous plants, such as lily of the valley (convallaria majalis) and lords and ladies (arum maculatum), grow in similar places and can look similar. These lookalikes do not have a garlic smell. Always rely on the scent as your main identifier What part of wild garlic is edible? One of the joys of wild garlic is that the whole plant is edible raw and cooked: The subterranean bulb (which you need permission to pull) can be treated as a small onion or calçot The early shoots work as salad leaves or scatter herbs The bigger leaves can be chopped and eaten raw or cooked like spinach The stem can be used like a thick chive The flowers make a beautiful garnish The seed pods add a pop to a salad or can be pickled like a caper to use later in the year What’s the best way to pick wild garlic? To pick wild garlic you need nothing more than a pair of shoes you don’t mind getting muddy, some scissors and a basket or bag. If you have permission to dig the edible bulbs, a gardening trowel will help. ‘Picking’ wild garlic is as simple as snipping the leaves or whole plant with a pair of scissors. How to forage wild garlic safely and responsibly There are a couple of poisonous plants that could be mistaken for it, lords and ladies being the most common, but the identification is in the scent – none of the other plants will smell of garlic. With all foraging, Good Food recommends you go with someone with experience and knowledge, and refer to recognised foraging books as well as websites. Never eat anything you are unsure of – if in doubt leave it out – always seek the landowner's permission and only ever pick as much as you need. When to pick and when to leave it I pick different parts of the plant at different times in the season. I think the leaves are best when they’re young, around mid-March to mid-April. Once the plant has flowered, the leaves are still edible but I find they become tougher and more bitter, so at that stage I prefer to use the stems and flowers instead. As a rule I leave the roots in the ground and only take a little from each patch so it can keep growing well. Where to buy wild garlic Some people may be unable to forage due to certain barriers, such as physical and geographical. The good news is that some online retailers and high-end supermarkets sell shop-bought or frozen alternatives in season instead. Due to its texture, frozen wild garlic is best used in soups and pesto, rather than as a fresh garnish. You can normally find it in most farmers' markets throughout spring. It can also be ordered from veg box suppliers such as Riverford. What’s the best way to store wild garlic? I keep wild garlic in a reusable plastic bag in the salad drawer of the fridge, where it will usually last for three to four days. That said, for the best flavour and full pungency I always try to use it as soon after picking as possible. Picked wild garlic is best kept somewhere cool and dark, a plastic bag in the salad draw of your fridge is ideal Picked wild garlic leaves will keep for three to four days like this but the flowers are best used on the day they are picked Can you freeze wild garlic? Yes, you can freeze wild garlic. Wash it thoroughly to get rid of insects and dirt before putting it on a tray in a single layer and freezing. Once solid, remove from the tray and put in a freezer bag or airtight container. It will keep frozen for up to a year. How to cook wild garlic Make sure you give wild garlic a good wash in cold water before eating – it’s wild so, as well as mud, this will rid you of any creepy crawly surprises in your dinner Younger leaves, flowers and seed pods can simply be added to salads, and the flower stems can be used like chives Bigger leaves can be wilted like spinach or blitzed into oil, pesto or dressing. What grows together goes together and wild garlic has an affinity with other spring ingredients like lamb, trout, salmon and new potatoes For more advice, read our beginner's guide to foraging and also check out these nettle recipes. What's the best way to use wild garlic I use the leaves much like spinach and the stalks much like spring onions. I’m a big believer that what grows together goes together, so for me wild garlic works brilliantly with other spring ingredients such as new potatoes, asparagus, trout, salmon and lamb. I might turn it into a pesto to serve alongside them, melt it into a butter or simply wilt it in a pan and serve it as a side. I also make a cheesy wild garlic bread focaccia that I’m rather proud of. Our favourite ways to eat wild garlic Transform your foraging finds into a range of delicious meals with our recipe suggestions below. Also discover more wild garlic recipes in our collection. 1. Wild garlic pesto One of the most popular options for wild garlic is to turn it into a brilliantly punchy pesto sauce. Blitz the wild garlic leaves with parmesan, garlic, lemon and pine nuts to form a rough paste. This easy homemade pesto will keep in the fridge for two weeks and is delicious stirred through pasta or drizzled over salads, soups and fish dishes. Enjoy your homemade green sauce in a range of pesto recipes. 2. Wild garlic & nettle soup This vibrant veggie soup uses not one but two foraged goods – wild garlic and nettles are both in season around the same time and make a delicious combination. Add these to spring greens and diced vegetables to make a nutritious, low-fat soup bursting with seasonal flavours. If you aren't able to find nettles, it's also possible to make this using just wild garlic – aim for about 500g. Use up a glut of seasonal veg with our spring soup recipes. 3. Wild garlic butter Capture the flavour of spring with our moreish garlic butter roll. All you need is a bunch of wild garlic, butter and a pinch of sea salt – mash them together then chill or freeze for up to a month so you can enjoy it later. It's super-versatile – use it to make garlic bread, top jacket potatoes or drizzle over meat and fish. 4. Wild garlic chicken kyiv Put your homemade wild garlic butter to good use as a luxurious filling for chicken kyivs. The punchy flavour takes this family classic to the next level. Coat the chicken breasts in panko breadcrumbs for a gourmet finish and serve with lemon and salad leaves. Check out more garlic chicken recipes. 5. Wild garlic-crusted salmon Looking for an impressive Easter main? Tom Kerridge's simple yet fancy dish pairs a side of salmon with a beautiful garlic crust and tangy salsa. It makes a perfect seasonal centrepiece alongside crispy roast potatoes, braised carrots and cheesy green veg gratin. Get more inspiration with our Easter salmon recipes. 6. Jersey Royal, wild garlic & watercress tart In this springtime tart, wild garlic is paired with seasonal Jersey Royals and peppery watercress, folded through a light ricotta custard. Rose harissa adds a touch of spice, whilst piquant pickled onions balance the creaminess of the Jerseys and the filling. Check out more Jersey Royal recipes to celebrate this seasonal spud. 7. Herby spatchcocked chicken with chickpeas & wild garlic labneh Combine wild garlic with strained Greek yogurt and lemon juice to make a gorgeously smooth and silky labneh. It's the perfect accompaniment to za’atar-spiced roast chicken and lemony chickpeas in this stunning traybake. Find more delicious chicken traybake recipes. 8. Baked new potatoes with wilted wild garlic We've given new potatoes a seasonal makeover by tossing them with chopped wild garlic, parsley and mustard. These herby baked wonders make a simple, sophisticated side dish for meat or fish dishes at Easter. Supplement your sides with more new potato recipes. 9. Roast rack of pork with wild garlic stuffing A crowd-pleasing dish that's great for Sunday lunch, this showstopping roast rack of pork is stuffed with a mouthwatering combination of wild garlic, nutmeg, herbs and sourdough breadcrumbs. Press the mixture into a flap cut along the rack of the pork to infuse the flavours into the meat. Enjoy more impressive roasts with our Sunday lunch recipes. 10. Asparagus with peas, mint & Jersey Royals in wild garlic butter Make the most of spring greens in this flavourful veggie side. Asparagus, peas and Jersey Royals are coated in a fresh mint and wild garlic butter, then topped with crunchy toasted almonds. It also makes a delicious lunchtime salad with some goat's cheese crumbled over. Check out more vibrant spring greens recipes. Get more seasonal spring inspiration... 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