Kick off your Easter celebrations in style with one of our impressive but easy to make starters.

This gorgeous spiced lamb flatbread is a real treat, topped with spiced lamb mince, feta cheese, red onion and fresh herbs. Slice into portions and serve with olives and lemon wedges - it's great for sharing!

Try spreading our mouth-watering smoked mackerel pâté onto freshly made sourdough bread for a lighter starter. It takes very little time to prepare and can be made in advance and stored in the fridge.

Seafood Pho is a warming dish full of fragrant spices, vermicelli noodles, and seafood. The cod and prawns are cooked to perfection using your stand mixer’s steaming basket - with minimal mess. Pour into small bowls and garnish with spring onions, Thai basil and coriander for an extra kick.

Or for a tasty starter that’s full of flavour, a fresh tomato soup with basil oil is a family favourite - you can also make the soup vegan by using dairy free butter.

Easter lunch doesn’t always have to follow tradition - so why not try some alternative dishes this year?
Our fish wellington is a great main course to share with guests. With succulent fish, creamy sauce and buttery puff pastry, this dish is prepared entirely using the Cooking Chef XL. Serve with seasonal vegetables and pair with the mackerel pâté or lamb flatbread starters.
Try your hand at making homemade filo pastry using the Cooking Chef XL to create a tasty vegetable filo tart. Light and crispy filo pastry encases juicy tomatoes, courgette and zingy lemon, mint and feta - a real taste of spring. Slice and serve with hasselback potatoes and greens, with the tomato soup or seafood pho making great starter dishes.

As a twist on an Easter classic, your guests will love a tender and juicy herb crusted rack of lamb. Simply roasted in the oven, it’s delicious with our creamy cabbage gratin and roasted potatoes. You can pair it with the seafood pho or mackerel pâté for a flavoursome lunch menu.

Indulge in a sweet treat with one of our Easter dessert ideas!

Bring a pop of colour to the table with Mazurek, a Polish cake traditionally eaten at Easter. It can be topped with fruit jams and flaked almonds in a beautiful diamond shaped pattern across the cake.

Our pear and chocolate frangipane tart is a real showstopper. Made using the Titanium Chef Patissier XL, this decadent dessert combines rich chocolate with soft and juicy pears, and is best enjoyed with vanilla ice-cream or cream.

Hot cross bun and butter pudding is the perfect dessert to finish your Easter feast. It’s a great way to use up leftover hot cross buns, too. Pour over some warm, gooey custard and enjoy!

Feeling inspired? Try making some of our Easter bakes to enjoy over the weekend including Simnel cake and Easter biscuits!