5 fun Easter recipes

Emma Brown - Nutritionist | 07 Apr, 2022

Here are some fun and delicious recipes to try with the family this Easter! With sweet and savoury options, there's something for everyone.

Bunny banana pancakes

Bunny banana pancakes

Serves 1 - 256 kcals per serving

Kcals 256
Fat 12.2g
Sat fat 4.2g
Carbs 23.5g
Sugar 21.3g
Fibre 2g
Protein 14.4g
Salt 0.4g

Ingredients

  • 1 medium banana
  • 2 medium eggs
  • Low cal cooking spray
  • 1 tbsp blueberries
  • 2 raspberries
  • 1 tbsp light squirty cream

Method

  1. Thoroughly mash the banana in a large bowl, then crack in the eggs and beat everything together with a fork.
  2. Heat a large non-stick pan over a low-medium heat and spray with low cal cooking spray.
  3. Carefully spoon the pancake mixture into the pan one section at a time – make three medium circles and two very small circles for the feet.
  4. Cook the pancakes for 3-4 minutes on each side, then set aside to cool a little.
  5. From one of the pancakes, cut out your ears, a small heart and small flower shape – then give any leftover bits a taste test!
  6. To assemble your bunny, put the ears into position at the top of your plate, then put one pancake on top of the bottom edges of the ears for the head, then lay the last pancake just overlapping the bottom of the head.
  7. Pop the two small rounds at the bottom for the feet and add your flower and heart as decoration.
  8. Scatter over your fruit and squirt the cream at the bottom of the bunny for its fluffy tail. Enjoy with a little side portion of the remaining blueberries.
Egg and bacon bunny

Egg and bacon bunny

Serves 1 - 319 kcals per serving

Kcals 319
Fat 22.1g
Sat fat 6.8g
Carbs 3.3g
Sugar 3g
Fibre 0.9g
Protein 26.2g
Salt 2.1g

Ingredients

  • Low cal cooking spray
  • 2 streaky bacon rashers
  • 3 medium eggs
  • Dash of milk
  • Salt and pepper to season
  • 20g cucumber
  • 1 strawberry
  • 2 blueberries

Method

  1. Heat a small non-stick pan over a medium heat and spray with low cal cooking spray. Add the bacon rashers and cook for 5-6 minutes, turning occasionally, until cooked through.
  2. Meanwhile, crack two eggs into a bowl. With the third egg, separate out the egg white from the yolk, add the yolk to the other eggs and put the white in a bowl by itself.
  3. Add a dash of milk and some seasoning to the eggs, beat together well, then set aside.
  4. Place another non-stick pan over a low-medium heat, spray with low cal cooking spray and add the egg white. Cook through for 3-4 minutes until no longer translucent. Set aside once cooked.
  5. Spray the pan with low cal cooking spray again and add the beaten eggs. Cook for 4-5 minutes, stirring regularly to create scrambled eggs. The eggs are done when no longer runny.
  6. Meanwhile, cut four thin slices of cucumber for the whiskers and two pieces of strawberry for the nose and bow tie.
  7. Using the egg white, cut out the bunny cheeks, teeth and bow tie.
  8. Once the scrambled eggs are done, pile onto a plate in a circle, put the bacon rashers on top for ears, lay the egg white shapes into position as the teeth, cheeks and bow tie, then add the blueberries, cucumber and strawberries as eyes, whiskers, and the nose.
Easter lunch plate

Easter lunch plate

Serves 1 - 333 kcals per serving

Kcals 333
Fat 11.5g
Sat fat 3g
Carbs 40.8g
Sugar 11.3g
Fibre 6.6g
Protein 20.4g
Salt 1.2g

Ingredients

  • 2 medium eggs
  • 25g slice cucumber
  • 1 small carrot
  • 2 slices wholemeal bread
  • 1 tsp light mayonnaise
  • Pinch black pepper
  • 2 gem lettuce leaves
  • Black writing icing
  • 8 green grapes

Method

  1. Bring a small pan of water to the boil over a medium-high heat, then cook the eggs for 8 minutes until hard boiled.
  2. Meanwhile, cut out the veg shapes! Cut three slices of cucumber and cut each into flower shapes, removing the skin. Slice a thin piece of carrot lengthways and cut out two very small bunny ears, three tiny circles and three small bunny head shapes. Set aside.
  3. Once your eggs are done, pop into a bowl of cold water to cool.
  4. With your slices of bread, cut two crustless circles out and two ears using the top crust section of the bread. (Tip! Blitz the remaining bread into breadcrumbs and pop them in the freezer for when you next make a dish using breadcrumbs).
  5. Peel the eggs and mash one in a bowl with the mayonnaise and black pepper. Make an egg mayo sandwich using the two bread circles.
  6. Place your lettuce on a plate and put the sandwich on top. Pop in the bread ears, then use the writing icing to draw on the bunny face and smile. Add two of the tiny carrot circles as cheeks.
  7. Add the remaining egg to the plate and stick in the carrot ears. Use the remaining tiny carrot circle for the nose and draw on the eyes with the writing icing.
  8. Serve with the grapes, cucumber flowers and carrot bunnies.
Garlic and rosemary roasted rack of lamb

Garlic and rosemary roasted rack of lamb

Serves 4 - 571 kcals per serving

Kcals 571
Fat 34.5g
Sat fat 14.1g
Carbs 40.6g
Sugar 6g
Fibre 6.1g
Protein 25.7g
Salt 0.2g

Ingredients

  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 tsp black pepper
  • 1 tsp salt
  • 450g rack of lamb
  • 800g potatoes, cut into wedges
  • Low cal cooking spray
  • 1 large courgette, cut into chunks
  • 20 cherry tomatoes

Method

  1. In a bowl mix together the olive oil, garlic, 1 tsp dried rosemary, 1 tsp black pepper and ½ tsp salt.
  2. Put the rack of lamb in an oven proof dish, skin side up. Lightly slice the skin to help the marinade soak in. Then using your hands, thoroughly rub the garlic and rosemary marinade all over the skin of the lamb.
  3. Gently cover the lamb and pop it in the fridge to marinade for 2-3 hours.
  4. Once you're ready to start cooking, take the lamb out of the fridge to bring it to room temperature. Preheat the oven to 220°C/200°C Fan/Gas mark 6.
  5. Rinse the potatoes then scatter in a large roasting tin. Spray with low cal cooking spray, season with salt and pepper, and pop in the oven to roast for 30 minutes.
  6. After the potatoes have been cooking for 10 minutes, put the lamb in the oven on the top shelf to cook for 15-20 minutes, depending on how pink you like it.
  7. At the same time, add the courgette and tomatoes to the potatoes and scatter over 1 tsp dried rosemary. Return to the oven for the remaining 20 minutes.
  8. Take the lamb out of the oven and leave to rest for a few minutes.
  9. Serve the lamb on top of the roasted potatoes and vegetables for a lovely Easter dinner!
Chocolate Easter nests

Chocolate Easter nests

Serves 6 - 163 kcals per serving

Kcals 163
Fat 9.1g
Sat fat 4.8g
Carbs 16.2g
Sugar 10.6g
Fibre 5.1g
Protein 2.6g
Salt 0.1g

Ingredients

  • 80g dark chocolate
  • 15g vegetable oil based spread
  • 45g shredded wheat
  • 18 mini chocolate eggs

Method

  1. Bring a small saucepan of water to the boil. Put a heatproof bowl over the top of the pan, so the water heats the bottom of the bowl.
  2. Add the chocolate and spread to the bowl and stir well until completely melted.
  3. Remove the bowl from the heat and crumble in the shredded wheat, breaking it up using your hands. Mix together well until everything is well combined.
  4. Spoon the mixture into 6 cupcake cases, top each nest with 3 chocolate eggs and put in the fridge to set.

Nutritionist Emma Brown (ANutr), MSc Human Nutrition is passionate about how food science applies to the human body, and how the nutrients in what we eat affect us and ultimately have an impact on our health.