From Loaded Lamb Yorkshire Pudding to Rocky Road Wreath... try something different this Easter. Pick your favourite(s), roll up your sleeves, and give our egg-ceptionally tasty Easter recipes a try! 

Lamb Loaded Yorkshire Pudding

Want to take your lamb roast to the next level? Try our giant Pulled Lamb Loaded Yorkshire Pud for your Easter roast this weekend, served with spring green and mint salsa - a bank holiday showstopper guaranteed to be on the menu for years to come.

Time: 7 hrs 30

Serves: 6


For the pulled lamb:

  • 2.5-3 kg lamb leg
  • 3 tbsp olive oil
  • 5 carrots quartered
  • 4 white onions cut into wedges
  • Garlic bulb, peeled & separated into cloves
  • 350ml red wine
  • 300ml lamb stock
  • Bay leaf
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 3 tbsp Madeira
  • 2 heaped tbsp lamb gravy granules

For your Spring green salsa:

  • 2 garlic cloves minced
  • Bunch parsley finely chopped
  • Bunch mint finely chopped
  • 1 tbsp Dijon mustard
  • 100ml extra virgin olive oil
  • 3 spring onions finely sliced
  • 3 tbsp red wine vinegar

For your giant Yorkshire pud:

  • 140g plain flour
  • 4 eggs
  • 200ml whole milk
  • 200ml sunflower oil

To serve (optional):

  • Spring veg of choice


  1. Pre-heat your oven to 120˚C, 100˚C fan, gas mark 1/2. Heat your oil in the largest casserole dish you have over a medium-high heat and thoroughly brown your lamb leg all over so a deep, even brown colour. Drain away any fat.
  2. Add your carrots, onion, garlic, wine, lamb stock, herbs and a generous pinch of salt and pepper and allow to simmer away for 15 mins. Cover your dish with a lid or foil and pop in the oven for 6 hours. Ensure you turn halfway.
  3. Meanwhile onto your salsa and Yorkshire pud batter. For your salsa, mix all ingredients in a bowl with a pinch of salt and pepper and set aside.
  4. For your Yorkshire pud batter, add your flour to a large mixing bowl, crack in your eggs and beat until smooth. Add your milk bit by bit until fully incorporated, beating as you go, season with salt and pepper and pop in the fridge until ready to use.
  5. Remove the joint and veg from the oven and dish and pour 2/3 of the liquid into a saucepan through a sieve. Turn your oven up to 230˚C, 210˚C fan, gas mark 8. Heat your saucepan of lamb juices so simmering and reduce by a 3rd before adding gravy granules, 250ml boiling water, Madeira and seasoning. Keep on a low heat until ready to serve.
  6. Use two forks to pull away leg meat and pop back in the dish with 1/3 of the cooking liquid, give a mix and cover with foil. Cover your veg with foil in another dish.
  7. Pour your sunflower oil into a large skillet pan or oven dish and pop in the oven for 30 mins until smoking. Remove from the oven, pour in your batter and return to the top tray of the oven for 25-30 mins. Pop your covered lamb and veg on the tray beneath to heat back through.
  8. Load your giant Yorkshire pud with lamb, veg and gravy and serve alongside your Spring green salsa and your favourite veg.

Maple & Mustard Roast Beef

Serve up the most indulgent roast on Easter weekend with our maple and mustard beef joint served with more-ish creamy mash and lashings of gravy. Because what’s a British Easter without a hearty home-cooked roast?

Time: 1 hr 30- 2 hrs 10 (depending on how you like your beef cooked)

Serves: 6


For the beef:

  • 1.5kg Morrisons Best Topside Joint
  • 1 tbsp olive oil
  • 1 large white onion cut into chunky wedges
  • 2 carrots cut into chunks
  • 1 garlic bulb broken into cloves

For the marinade:

  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp garlic puree
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped

For the onions:

  • 12 small red onions tops and bottoms removed & peeled & cut in half
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup

For the mash:

  • 1.5 kg maris piper potatoes, peeled and quartered
  • 50g beef dripping
  • Dash of milk to loosen

To serve (optional):

  • Spring veg of choice
  • Gravy of choice


  1. Take your beef out of the fridge 1 hour before cooking to allow it to come to room temperature. Preheat your oven to 180˚C, 160˚C fan, gas mark 4. Mix all marinade ingredients with a tsp of salt and tsp of pepper in a small bowl and slather all over your joint. Heat your oil in a pan and brown your beef all over for 5 mins.
  2. Lay your onion, carrots and garlic in the centre of a deep baking dish to create a trivet and pop your beef joint on top. Cook in the oven for 1hr 10, 45 - 55°C for rare, 1hr 30, 58 - 65°C for medium, and 1hr 45, 70 - 75°C for well done. Ensure to baste with the juices halfway through cooking! When ready, remove your joint from the tray and leave on a wooden board to rest for 20 mins!
  3. When your beef has 40 mins of cooking left (plus 20 mins of resting), nestle your onions in a casserole dish in a single layer (cut side up), drizzle over with oil and balsamic vinegar, season and toss about to coat. Cover with foil and roast for 40 mins until tender. After 40 mins remove from the oven, drizzle in maple and pop back in the oven uncovered for 20 mins.
  4. Meanwhile, when your onions and beef have about 30 mins left (including beef resting time) it is time to move onto your mash! Boil water in a deep pan, add your potatoes and cook for 15-20 mins until very soft. Drain, pop back in the pan, add beef dripping, milk and a big pinch of salt and pepper and use a masher to mash until lump-free and creamy.
  5. Serve your beef and onions centre-stage on a serving platter alongside gravy and any other seasonal veg of choice.

Loaded Easter Egg

In the unlikely event there’s leftover Easter eggs this weekend, try our easy-peasy Loaded Easter Egg Ice Creams to level up your evening sweet treats. Simply hollow out a small hole in your leftover eggs, fill with whipped ice cream mixed with our mini egg brownies and enjoy.

Time: 15 mins plus 2 hrs setting time

Serves: 4 medium ice cream filled eggs


  • 4 medium leftover Easter eggs/bunnies etc... or lots of smaller eggs
  • 900ml vanilla ice cream
  • 4 Morrisons mini egg brownies crumbled
  • 100g milk chocolate

You will also need:

  • 2 disposable piping bags

To serve (optional):

  • Choc sauce & sprinkles


  1. Start by removing your ice cream from the freezer until softened and malleable. Mix your ice cream and crumbled brownie and transfer into one or two disposable piping bags.
  2. Unwrap each Easter egg or bunny and place upside down in a glass or mug to hold in place and bring a saucepan of water to the boil.
  3. Pop a small tsp in the boiling water for 30 seconds and then use it to create a 2p sized hole into the bottom of each egg/bunny (you may need to re-dip and heat your spoon).
  4. Cut away the end of your piping bag and pipe your ice cream into each egg/bunny before popping in the freezer for 2-3 hours to set. Serve with choc sauce and sprinkles and get smashing with a spoon for the ultimate Easter egg dessert.

Hot Cross Buffins

Introducing your spring sweet treats for the foreseeable. Our Hot Cross Buffins are the perfect sidekick to a hot cuppa, packed with berries and buttermilk and ready in just 45 mins.

Time: 45 mins

Serves: 10


For the buffins:

  • 150g currants
  • 150g cranberries
  • ½ tsp bicarbonate soda
  • 400g self-raising flour
  • 1 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 180ml sunflower oil
  • 250ml buttermilk
  • 200g caster sugar
  • 3 medium eggs
  • Zest 1 orange

To finish:

  • 2 tbsp apricot jam
  • 100g icing sugar


  1. Pre-heat oven to 180˚C, 160˚C fan, gas mark 4. Start by soaking your currants and cranberries in boiling water for 5 mins before draining and removing any excess water. Line a muffin tin with 10 muffin cases.
  2. Meanwhile, sift bicarb, flour, nutmeg and cinnamon in a large mixing bowl and create a well in the centre. In a separate bowl whisk oil, buttermilk, sugar and eggs until combined and add to the dry mixture. Mix together until combined before folding in drained, dried fruit and orange zest.
  3. Divide across cases, pop in the oven for 20-25 mins, remove and allow to cool on a cooling rack. Mix your apricot jam with 1-2 tbsp of boiling water to loosen before brushing all over your cooled hot cross buffins.
  4. Finally, mix your icing sugar with 1-2 tbsp of water and add to a small piping bag. Snip away a very small section of the end and pipe crosses across your hot cross buffins.

Rhubarb Crumble Bites

See in spring with a good old-fashioned rhubarb crumble… with a twist, of course. Transform your favourite pud into our easy Rhubarb Crumble Bites ideal for grazing. 

Time: 1hr 15

Serves: 10


For the compote:

  • 200g rhubarb roughly chopped
  • 2 tbsp honey
  • For the bars
  • 180g unsalted butter cubed
  • 1 tsp vanilla extract
  • 100g white chocolate roughly chopped
  • 2 large eggs
  • 180g light brown sugar
  • 1 tsp baking powder
  • 200g plain flour
  • 150g rhubarb cut into 2cm battons
  • 75g Morrisons crumble mix

To finish:

  • 100g good quality white chocolate


  1. 180˚C, 160˚C fan, gas mark 4 and line a 18cm x 18cm x 4cm baking tray with baking paper. Start with the compote by putting the rhubarb and honey in a small saucepan and simmering for 10-15 mins until softened and able to break down with the back of a fork. Pop to one side.
  2. Melt your butter in a pan with a pinch of salt over a medium heat for 5-10 mins until a nutty brown colour. Remove from the heat and add your vanilla extract and white chocolate, stirring until smooth.
  3. In a medium bowl whisk your eggs and sugar together for 5 mins with an electric hand whisk until fluffy. Fold through your butter and choc mix and sift in your baking powder,  flour and 1/2 a tsp of salt. Gently fold in until combined, being careful not to over-mix before folding through your compote.
  4. Pour into your lined tray and then poke in rhubarb slices before sprinkling with crumble and popping in the oven for 40-45 mins (you may need to cover with foil for the final 10 mins). Remove and allow to cool before slicing.
  5. Melt your white choc in a heatproof bowl in the microwave in 15 second blasts and then drizzle over. Slice into 10 and serve.

Rice Crispy Cheesecake

Biscuit base? Not nostalgic enough for us… Try our vanilla cheesecake with a chocolate rice krispy base to change the Easter baking game… you’ll be on pudding duty for all the dinner parties to come!

Serves - 4-6 

Time - 20–30 minutes (plus chilling time) 


  • 600g cream cheese 
  • 350ml double cream
  • 80g icing sugar
  • 60g rice krispies
  • 300g dark chocolate
  • 1 tsp vanilla extract
  • 150g Easter chocolate of choice to break to pieces for the filling (mini eggs, caramel filled eggs, mini bunnies)
  • Easter chocolate to decorate the top of the cheesecake (mini eggs, mini bunnies, easter eggs) 


  1. Take a 20cm spring form cake tin. Line the bottom with baking paper or cling film (this will make it easier when removing from the tin).
  2. Melt the dark chocolate in the microwave until smooth. Gently mix together with the rice crispies then pack into the base of the tin. Place in the fridge to set whilst you make the filling.
  3. Whip the cream cheese, icing sugar and vanilla together until smooth. Gradually pour in the cream and whip until thick.
  4. Break up the chocolate you are using for the filling into small bits then fold in with the cream cheese and cream mix. Pour over the chocolate rice base and smooth the top out with a palette knife or spoon. Place in the fridge for 6 hours or overnight until set. 

Rocky Road Wreath

Easter holiday fail-safe? Baking! Get your Easter bunnies to create the ultimate bank-holiday sharer. All you need is chocolate (or leftover eggs!), biscuits, marshmallows and raisins. 

Serves - 4-6  

Time - 15 minutes (plus chilling / setting time) 


  • 450g milk chocolate
  • 100g white chocolate
  • 65g raisins
  • 200g broken digestive biscuits
  • 65g mini marshmallows
  • 20g rice crispy
  • Assorted Easter chocolate to decorate the wreath with


  1. Mix together the raisins, broken biscuits, mini marshmallows and rice krispies together in a large bowl and set aside.
  2. Melt the chocolate in the microwave in intervals until melted and smooth. Pour the melted chocolate over the other ingredients and gently stir so everything is well combined.
  3. Cover a plate with cling film or baking paper. Place a small bowl or ramekin in the centre of the plate and spread the chocolate mix around the plate, arranging it into a wreath shape.
  4. Melt the white chocolate in the microwave then drizzle over the wreath. Decorated with your chosen Easter chocolate then place in the fridge until set. Carefully remove from the plate and dig in. 

Bunny Twists

Shake a tail feather for these adorable dark chocolate and cinnamon puff pastry bunny twists - because the biggest rule at Easter is to make sure chocolate is involved in all mealtimes… 🐰

Makes - 12 

Time - 45 mins 


  • 2 sheets of pre-made puff pastry
  • 60g unsalted butter
  • 1 tsp ground cinnamon
  • 50g soft brown dark sugar
  • 150g dark chocolate
  • Can of whipped cream 


  1. Heat the oven to 190’c. Line 2 baking sheets with baking paper.
  2. Using your fingers rub together the sugar, cinnamon and butter. Melt the chocolate in the microwave until smooth.
  3. Spread the cinnamon butter mix over 1 of the puff pastry sheets, leaving a 2cm border around the edge. Lay the other sheet of puff pastry over the sugared pastry and gently press together.
  4. Slice into strips along the long edge. You should get 12 strips. Twist each strip a few times then bend into a U shape, cross the tops over one another to make the bunny ears.
  5. Lay on the prepared baking trays and bake for 25 minutes until golden. Allow to cool fully then squirt a blob of the cream into the centre of the round part to make a bunny tail.