Easter brings the family together for a well-earned break. Make this Easter the tastiest one yet – not forgetting the important Easter eggs!

What are you doing this Easter weekend?

Why not try our recipes below for a delicious Easter feast!


Fruity Gammon – ideal for a relaxed entertaining at Easter, as it requires the minimal preparation, is easy to serve and yet looks very impressive.

Preparation time: 15 minutes               Cooking time: 100 minutes                              Serves: 6


  • 1.5 kg Waitrose British Gammon Joint, unsmoked
  • 500ml bottle of Waitrose Vintage English Cider
  • 2 red skinned eating apples, quartered, cored and thickly sliced
  • 2 ripe pear, peeled, quartered, cored and thickly sliced
  • 75g pack Waitrose Semi-Dried Bing Cherries
  • 3 tbsp. clear honey
  • 25g Waitrose Slivered Almonds


  1. Place the gammon in a large saucepan and add the cider, reserving 3 tbsp. Cover and simmer for 1 hour then remove the gammon from the pan.
  2. Mix together the apples, pears and cherries with 2 tbsp. of the honey and the reserved cider. Arrange the fruit mixture in a roasting dish and add the gammon joint.
  3. Brush the gammon joint with the remaining honey and sprinkle with the almonds. Place in a preheated oven 180°C, gas mark 4 for 40-50 minutes, or until the gammon is thoroughly cooked. Turn the fruit occasionally. Loosely cover with foil if the joint becomes too brown.
  4. Allow to stand for 10 minutes before carving into slices. Serve the gammon and fruit with stir-fried green vegetables and boiled baby new potatoes.


Salmon with bacon and mushrooms – this is an alternative for those who are not meat lovers!

Preparation time: 10 Minutes               Cooking time: 25 Minutes                                Serves: 4


  • 4 tablespoons olive oil
  • 4 x 150g salmon (or trout) fillets
  • 1 x 250g pack smoked bacon lardons
  • 1 large red onion, peeled and sliced
  • 1 x 150g pack baby button mushrooms
  • 1 teaspoon lemon zest
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely chopped rosemary
  • A pinch of sugar


  1. Heat one tablespoon of the oil in a non-stick frying pan. Season the salmon and fry for 3 minutes skin-side up. Transfer to a plate.
  2. Fry the lardons for 4-5 minutes. Add the red onion, fry for 2 minutes, and then add the mushrooms, cook for 5 minutes more and stir in the lemon zest.
  3. Put the salmon on top of the onion mixture in the pan (or use an ovenproof dish) and grill on high for 2-3 minutes. Mix the vinegar, the rest of the oil and the rosemary with a pinch of sugar and season.
  4. Spoon over the salmon and serve with celeriac mash or crispy roast potatoes.


Finally not to forget the Easter treats – the classic Chocolate Nests!


  • Wholegrain mini wheat
  • Milk chocolate
  • Speckled mini eggs


  1. Melt the milk chocolate and leave to cool
  2. Mix together crushed mini wheat and melted milk chocolate then spoon into a muffin tray.
  3. Chill until set and serve filled with mini chocolate eggs or chocolate-dipped grapes for some Easter fun.


With all the chocolate treats over the Easter break, why not make it healthier by enjoying a bowl of fruit salad along with the chocolate treats. Use the vibrant coloured fruits that are now in season; strawberries, raspberries, mango, pineapple, peaches, cantaloupe melon and watermelon – all very refreshing!

Happy Easter everybody!!!