Make-ahead Easter recipes
Showing 33-48 of 56 recipes
Sweet tarts
Sweet ricotta tart
Julia Busuttil Nishimura's sweet ricotta tart with dark chocolate and Italian candied fruit is a perfect dessert for Easter or a dinner party.
Roast potatoes
Roast potatoes with polenta, balsamic and thyme
You can make these crispy roast potatoes ahead so that, when the meat has cooked, you can pop the potatoes in the oven while the meat rests.
Easy baking recipes to make with kids
Terry’s Chocolate Orange rocky road
This moreish Terry's Chocolate Orange rocky road uses the classic wedges as topping for an extra chunky texture. Fab for Christmas or Easter!
Christmas starters
Beetroot-cured salmon with watercress
This colourful Christmas starter uses beetroot and colourful citrus zest to produce a beetroot-cured salmon that looks as good as it tastes.
Comfort food
Warm Nutella puddings with chocolate caramel
Nutella, chocolate and caramel combine in these soft-centre puddings. Rich, decadent and utterly heavenly... you won't be able to resist.
Chicken pies
Creamy chicken, mushroom and dijon pie
A creamy chicken and mushroom pie with a crisp pastry lid makes comforting feed-a-crowd fare. If you like, top with mashed potato instead.
Christmas trimmings, sides and sauces
Carrot, parsnip and mascarpone gratin
A make-ahead side dish to serve with your roast dinnerr. This creamy carrot and parsnip gratin with rosemary and bay is a crowd pleaser.
Christmas trimmings, sides and sauces
Sherry-braised leeks
These silky textured braised leeks, made more indulgent with sherry and double cream, are delicious as a Christmas side dish.
Trout
Trout terrine with capers, chopped egg, dill and chives
Served with fresh crusty bread and sharp pickled cucumbers, Gill Meller's trout terrine is studded with chopped egg and capers.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter