Cheap Easter recipes starting at just 27p per person – including lamb roast and hot cross bun brownies
MAKE it a very happy Feaster with delicious dishes for everyone to enjoy.
Whether you’re cooking the main Easter roast, baking a sweet chocolate treat or creating a lighter vegetarian lunch, these recipes will make your Easter chicks chirpy.
- Recipes from recipes.lidl.co.uk.
- Cost per serving based on proportion of ingredients used to make the dish.
- Prices correct at time of going to press.
Spring Veggie Sunburst Tart (Makes 12 slices)
64p per portion
YOU NEED:
- 2 leeks
- 1 bunch spring onions
- 2 garlic cloves
- 2 tbsp olive oil
- 240g fresh spinach leaves
- Half a 30g pack of basil
- 150g garlic and herb goat’s cheese
- 2 sheets of puff pastry (375g each)
- 1 egg
METHOD:
Thinly slice the leeks, spring onions and garlic.
Heat the oil in a large frying pan and gently fry the vegetables for six to eight minutes, until lightly golden and softened.
Remove from heat.
Put the spinach in a microwave-safe bowl and cover.
Microwave for two to three minutes until wilted.
Leave to cool then squeeze out excess liquid.
Roughly chop and add to the softened vegetables, along with chopped basil for colour.
Stir through the goat’s cheese for creaminess and season well.
Unroll one sheet of pastry and roll it out further with a rolling pin to create more of a square, leaving it on the base paper.
Using a dinner plate about 26cm in diameter, cut out a pastry disc.
Slide the paper and pastry disc on to a flat baking sheet.
Put a small heap of the filling in the middle, then shape the rest of the filling into a ring just inside the edge of the pastry.
Unroll the second sheet of puff pastry and roll out as before, then cut out a slightly larger disc shape.
Beat the egg and brush around the edge of the filling, then lay the second pastry disc on top.
Using the rim of a mug, press down in the middle of the pastry circle where the filling is.
Bring a bit of sunshine to the table with this tear-and-share pastry
Press the outer edges together, then crimp all the way round with a fork.
Create the starbursts by making 12 cuts all the way round, from the outer edge to the central filling mound.
Lift each section and twist it so the filling is sitting upwards.
Brush the pastry with the remaining beaten egg and bake for 35-40 minutes, until risen, golden and crisp.
Remove from the oven and leave for ten minutes before serving.
Rosemary, Lemon and Garlic Lamb Leg with Baked Feta Spring Veg (Serves six)
£3.81 per portion
YOU NEED:
For the marinated lamb:
- 1.5kg leg of lamb
- 4 tbsp olive oil
- 1 lemon
- 4 rosemary sprigs
- 4 garlic cloves, roughly chopped
- 4 anchovy fillets, drained and roughly chopped
- 2 tsp chilli flakes
For the veg:
- 1kg new potatoes, halved
- 6 shallots, peeled and halved lengthways
- 250g radishes
- 200g asparagus
- 200g broccoli
- 100g feta, crumbled
- Olive oil
- Salt & pepper
For the gravy:
- 2 tbsp gravy granules
- 100ml red wine
- 600ml chicken stock
- 1½ tbsp redcurrant jelly
- Salt
METHOD:
The day before cooking, place the leg of lamb into a large plastic food bag with all the marinade ingredients.
Once you have squeezed the juice of the lemon into the bag, throw in the leftover lemon halves too.
Seal the bag and leave in the fridge for 12-24 hours.
On the day of cooking, remove the lamb from the fridge and bring up to room temperature for two hours.
Preheat the oven to 190C/170C fan/gas mark 5.
Put the lamb in a large roasting tray and slash the top of the joint with the tip of a knife.
Take the garlic and anchovies from the marinade and push into the gaps.
Give your Easter roast a spring-like spin with baked feta and seasonal vegetables
Rub the rest of the marinade all over, then add the potatoes and shallots to the tray.
Roast for one hour and 15 minutes for rare (add another ten minutes for medium and another ten minutes for well done.)
Twenty minutes before taking the lamb out, mix the radishes, asparagus and broccoli in another roasting tray and top with salt, pepper, feta and a splash of oil.
Add to the oven and roast for 30 minutes.
Remove the lamb and leave to rest, covered in foil, for ten minutes.
Meanwhile, to make the gravy pour any juices from the lamb pan into a large saucepan and add the gravy granules.
Mix together with a wooden spoon over a medium heat and add the wine.
Simmer for three to four minutes, stirring all the time, then pour in the stock and redcurrant jelly.
Season with salt and pepper and leave to simmer for five to ten minutes.
Carve the lamb, then serve with the roasted vegetables.
Hot Cross Bun Brownies (Makes 16)
27p per portion
YOU NEED:
125g dark chocolate
250g butter
150g caster sugar
150g dark brown sugar
4 medium eggs
125g plain flour
50g cocoa powder
1 tsp mixed spice
2 hot cross buns
50g milk chocolate
METHOD:
Preheat the oven to 160C/fan 140C/ gas mark 3.
Line a 23cm square tin with baking paper.
Break up the dark chocolate and dice the butter.
Put them both in a saucepan and place over a gentle heat until they have melted.
Remove from the heat, mix until smooth then set aside to cool.
Whisk together the caster sugar, brown sugar and eggs in a large bowl.
In a separate bowl, sift together the plain flour, cocoa powder and mixed spice.
Very lightly toast the hot cross buns and cut them into 2cm cubes.
When the chocolate butter mix has cooled, whisk it into the sugar and egg mixture, then carefully fold through the flour and cocoa, followed by the hot cross bun pieces.
These tasty brownies bring the winning combination of buns and choc together
Transfer the mix to the prepared tin and bake for 40 minutes, or until lightly cracked on the surface with a slight wobble in the middle.
Leave to cool in the tin.
Break up the milk chocolate and place in a microwave-safe bowl.
Blitz for 30 seconds until melted.
Transfer to a disposable piping bag.
Cut the brownies into 16 squares, snip the end off the piping bag and pipe a chocolate cross on each square.
Leave to set.