Still debating what to serve tomorrow?
Well, we got you. THIS is possibly the most Easter meal there ever was – and one that is guaranteed to blow your guests’ minds, from start to finish.
Welcome to hot cross buns – like you have never served or cooked with them before.
Starter: Welsh Rarebit Canapés
(Serves 6)
Ingredients
625g Cornish Cruncher (cheddar) cheese, grated
2 eggs
1 tsp Worcestershire sauce
1 tsp hot English mustard
2 tbsp double cream
Tabasco sauce – to taste
1 pack (4) M&S savoury cheese hot cross buns
Method
1. Preheat oven on grill setting
2. Mix together the Welsh rarebit ingredients in a large bowl and set aside.
3. Slice the hot cross buns in half and the cut the halves diagonally to make triangles. Toast lightly.
4. Spread the rarebit mix generously onto the buns. Transfer to a baking tray.
5. Toast under a hot grill until beautifully golden and gratinated. Remove from the oven and enjoy while hot.
Main Course: Hot Cross Bun-crusted Lamb with Salsa Verde
Ingredients
For the lamb
2 lamb racks
1 tbsp olive oil
Salt and pepper
For the crust
2 luxury hot cross buns, blended into rough crumbs
40g unsalted butter, softened
30g parmesan, finely grated
½ pack parsley, finely chopped
1 lemon, zest only
Pinch salt
For the salsa verde
2 banana shallots, finely chopped
3 tbsp olive oil
½ tin anchovies
2 tbsp capers
1 lemon, juice only
1 pack fresh parsley, finely chopped
1 pack fresh mint, finely chopped
200g purple sprouting broccoli to serve
Method
1. Preheat oven to 200°C. Lightly oil and season the lamb racks.
2. Mix the bun crust ingredients and press onto the lamb racks.
3. Roast for 12-15 minutes and allow to rest for 5-10 minutes.
4. Meanwhile, place the chopped shallots and olive oil into a small saucepan and cook until soft and sweet.
5. Add the anchovies, capers and lemon juice and continue to cook for 2 minutes. Stir the chopped herbs through.
6. Serve the lamb with steamed purple sprouting broccoli dressed with salsa verde; add extra salsa verde on the side.
Dessert: Hot Cross Bun Eggy Bread with Ice-Cream
Ingredients
For the ice cream
600ml cream
400ml milk
1 cinnamon stick
2 whole allspice seeds
300g sugar
6 egg yolks
2 M&S luxury hot cross buns, chopped into little chunks and toasted very well
For the eggy bread
80ml double cream
3 large eggs
100ml whole milk
4 M&S Kentish Bramley apple hot cross buns
Butter for frying
Method
- Bring the milk and cream to the boil with the cinnamon and allspice and infuse for 10 minutes. Beat the eggs and sugar in a bowl.
- Using a fine sieve, pour the infused liquid over the egg and sugar mix. Whisk gently to combine. Transfer back to the pan and cook very gently, stirring frequently so that the mix thickens and coats the back of a spoon.
- Once thickened, strain and chill. Once cold, add the toasted hot cross bun pieces and pour into a plastic tray to freeze for at least 6 hours or overnight. Ideally, beat every half hour to stop ice crystals forming.
- For the eggy bread, whisk the cream, eggs, sugar and milk in a bowl.
- Halve the hot cross buns. Melt a large spoon of butter in a large frying pan until it sizzles.
- Soak the hot cross buns in the egg mix and fry until crispy and golden. Be careful not to have the pan too hot as the sugar and raisins in the buns may burn. Use more butter as needed to prevent this.
- Scoop ice-cream onto your hot eggy bread and drizzle with chocolate sauce.
