Whether you want to impress guests this Easter or enjoy some therapeutic baking time to yourself, these three delicious recipes are guaranteed to please, come every meal time.
Something to serve for brunch…
Baked eggs with spinach & tomato
Easter wouldn’t be the same without a good egg dish to start the day, and this recipe is a real go-to when you’re feeding a group of people, as each Porto Ramekin can be filled according to your guests’ unique preferences. It looks thoughtful and allows you to effortlessly cater for any specific dietary requirements.
100g bag of spinach
400g tin of chopped tomatoes
1 tsp chilli flakes
1 box of cherry tomatoes
A basil leaves
- Heat oven to 200°C/180°C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between four of our Porto Ramekin Dishes.
- Mix the chopped tomatoes and the chilli flakes together, then add to the dishes with the spinach.
- Make a small well in the centre of each mixture, crack an egg into this dip and then sprinkle with cherry tomatoes and seasoning.
- Bake for 12-15 minutes, depending on how soft you like your eggs, garnish with basil and serve with crusty bread.
Something to serve for dinner…
Mediterranean roast fish with prawns
Liven up your Easter dinner by serving this unexpected roast fish dish rather than opting for predictable chicken or lamb. Full of protein, healthy fats and deliciousness, simply serve on our Large Ceramic Serving Boards, which you can place down the centre of the table for guests to tuck into.
20-30 baby new potatoes
4 tbsp olive oil
4 small sea bass, gutted and scaled
2 lemons, zested then sliced
2 tsp fennel seeds
75ml white wine
Small bunch parsley, chopped
- Put the potatoes in a pan of cold, salted water. Bring to a simmer and bubble for 10 minutes, until tender. Heat your oven to 200°C/180°C fan/gas 6. Drain the potatoes, then tip them into a large roasting dish with two tablespoons of oil and some seasoning. Roast for 15 minutes.
- Meanwhile, make a couple of slashes into the side of each fish. Rub the remaining oil, the lemon zest, fennel seeds and some seasoning into the flesh and cavity of the fish. When the potatoes have had their cooking time, remove the dish from the oven, then make space in the centre to place the fish and prawns in. Place the lemon slices in the cavities of the fish and then pour the wine on top. Return to the oven for a further 15 minutes.
- When the fish is cooked, the flesh should pull away from the bones easily when gently pushed with a knife. When this happens, remove from the oven and scatter over the parsley just before serving.
Something to serve for dessert…
Bun & Butter Pudding
We appreciate that it’s essential to eat hot cross buns over the entire Easter weekend. We love this BBC Good Food recipe as it means you can now incorporate them into your dessert time as well as breakfast, elevensies or afternoon tea. Simply bake in our oven-friendly Large Porto Roaster and serve on our exquisite Symons Bone China Side Plate to give it the special treatment it deserves.
300ml double cream
100g golden caster sugar
8 hot cross buns
40g soft butter
100g marzipan, cubed
3 tbsp chunky marmalade
Icing sugar (for dusting)
- Heat oven to 170°C/150°C fan/gas 3. Meanwhile, warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with the fork in a large bowl, then gradually add into the cream mixture.
- Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish, dot with the marzipan and brush the marmalade on top.
- Pour over the cream mixture and set aside to soak for 15 minutes. Press the buns down into the custard mixture as they soften.
- Bake for 50 minutes until set, then remove and let it stand for 10 minutes. Dust lightly with icing sugar and serve while still warm.