OluchilloydBlog

Here is an Easter version of classic bread and butter pudding where hot cross buns that are going a little stale are used instead of bread. Be economical in your cooking, but still have all the flavours of Easter. Prep time 15 minutes/Cook time 30 minutes/Serves 8 Ingredients: 400ml (1 2/3 cups) whipping cream, plus

Carrot cake is something else that is synonymous with Easter. Here the traditional carrot cake is spiced up with the addition of chai (Indian spice tea) and finished with coconut icing. Prep time 45 minutes/Cook time 30 minutes/Serves 12 Ingredients: Finely-grated zest and juice of 1 unwaxed lemon 75g (2 2/3 oz) raisins 125g (4

This is a giant version of a hot cross bun, ideal for toasting and serving spread with butter and/or marmalade. It also looks great sitting on the Easter breakfast table. Once baked the loaf will keep for up to three days, but is best sliced and toasted after the first day. Prep time 30 minutes/Cook

This is a Greek-style Easter dish of roast lamb served on a bed of long-grain rice. The lamb is slow roasted, making it so tender it can be flaked with a fork. Prep time 45 minutes/Cook time 120 minutes/Serves 6-8 Ingredients: 4 tbsp olive oil 1 whole leg of lamb (1.7-1.9kg [3 ¾-4 1/3 lbs])

easter-ham.png This is a classic American-style Easter ham recipe that forms the centrepiece of the Easter day meal for many in the USA. prep time 15 minutes/cook time 165inutes /serves 18 Ingredients: 150g (3/4 cup, packed) brown sugar 180ml (3/4 cup) orange marmalade 120ml (1/2 cup) Dijon mustard 1/2 fully cooked-bone-in ham (2.7-3.6kg [6-8 lbs])

Traditionally, South African bobotie is a dish consisting of spiced minced meat baked with an egg-based topping. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word boemboe, meaning curry spices. Others think it to have originated from bobotok, an Indonesian dish which consisted of totally different ingredients. Originally it was made in the Cape

Here is an alternate Easter recipe from South Africa. Why not spice up your Easter table with this fantastically flavoured and succulent curried slow-roasted whole leg of lamb. The mother-in-law masala blend is from the South African Indian community of Durban and is essential to the flavour. As you may not easily be able to

The serving of young greens has been a springtime and Christian tradition for centuries. Often bitter greens are used, a mix of farmed seasonal greens and wild greens such as dandelion, ramsons, nettles, cleavers and garlic mustard. Here the tradition is updated with Italian flavours to make an interesting accompaniment for the Easter main meal.