Wishing you a happy and healthy Easter, from all at Esker.

Easter No-Cook Crispie Tray Bake
An indulgent treat perfect to make with the kids, and you can substitute different chocolate bars depending what you’ve got at home

50gm/2oz butter
150gm/5oz rice crispies
2 Crunchie bars, roughly chopped
2x 100gm bags of Mini Eggs, lightly broken/crushed
225gm/8oz marshmallows
2 Curly Wurly bars, roughly chopped
4x 59gm Mars Bars, roughly chopped

1) Lighly grease a 20cm/8in square tin and then cover with cling film. This is essential to help remove from the tin!
2) Put the rice crispies in a large bowl along with half the chopped Crunchie bars and half the broken Mini Eggs
3) Put the butter, marshmallows, Curly Wurly and Mars Bar into a pyrex bowl and using a microwave oven melt on a medium heat in 30 second bursts, stirring each time
4) Working quickly, pour the chocolate mixture onto the rice crispies and mix together well until all combined
5) Spoon the mixture into the prepared tin and press down evenly and firmly
6) Sprinkle the remaining Mini Eggs and Crunchie bars over the top, pressing down lightly to ensure they stick
7) Put in the fridge to cool for at least 1 hour, preferably over night
8) Once cool, turn out of the tin, remove the cling film, and slice into 2 inch / 5cm squares.

One-Pot Cajun Mince and Rice
Roast lamb is traditionally the meal served on Easter Sunday. This easy, one-pot method is a great meal for any night of the week, as it’s quick, easy and no mess!

225g minced lamb
120g ‘easy cook’ rice
1 crushed clove of garlic
1 green pepper, deseeded and chopped
1 onion, peeled and chopped
2 sticks celery, chopped
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon ground cumin
Pinch of cayenne pepper
1 tablespoon tomato puree
2 fresh tomatoes, chopped
300ml vegetable or meat stock
1/4 teaspoon Tabasco sauce
2 spring onions, chopped
Seasoning

1. In a large saucepan dry fry the mince, onion, celery, green pepper and garlic until browned
2. Add the herbs and spices, cook for another 2 minutes
3. Add the stock, rice, tomato puree and Tabasco sauce. Bring to the boil and simmer for 20 minutes, stirring occasionally
4. Remove from the hat and add the chopped tomatoes and spring onion. Stir well and serve immediately

Chocolate Nut Simnel Cake
A classic Easter cake with added indulgence from the chocolate and nuts

Ingredients
150gms / 5ozs softened butter
220gms / 8ozs caster sugar 
120gms / 4ozs sour cream
4 medium eggs
180gms / 6ozs self raising flour, plus 2 tablespoons to dust the raisins
1/2 teaspoon baking powder
100gms / 3ozs roasted chopped hazelnuts
20gms / 1oz toasted chopped almonds
100gms / 3ozs raisins

To fill and ice 
300gms / 10ozs white marzipan
60gms / 2ozs roughly chopped dark chocolate
70gms / 2 1/2 ozs dark chocolate
120gms / 4ozs butter
100gms / 3ozs icing sugar

Method
Preheat oven to 180C / 350f / Gas mark 4
1) Grease and line two 8in / 20cm round tins.
2) Put the two tablespoons of flour into a bowl, add the raisins, stir well to coat/dust.
3) Add the remaining cake ingredients into a large bowl. With a wooden spoon mix thoroughly until smooth.
4) Divide the mixture equally between the 2 tins, smooth the mixture and place in the oven for approx. 25-30 mins until cooked through. 
5) Remove cakes from tins and cool completely on wire racks
6) Melt the 70gms / 2 1/2 ozs dark chocolate for the butter cream and allow to cool. Cream the butter and icing sugar and then gradually add the melted chocolate.
7) Using two thirds of the butter cream, spread on the base of one of the cakes. Place the other cake on top. Cover the top with almost all of the remaining icing (reserve approx. 1 tablespoon).  
8) Using two thirds of the marzipan, roll out to 8in / 20cms round and place on top of the cake. 
9) Melt the 60gms / 2ozs chopped dark chocolate. Divide the remaining marzipan into 11 pieces and roll into balls. Using a cocktail stick, dip the balls into the melted chocolate and allow to set on baking parchment. 
10) Using the remaining buttercream put 11 equal spaced spots around the edge of the marzipan-covered cake. Place the chocolate balls onto the spots. 

Vegan Hot Cross Buns
Recommended by Raj Sahota, recipe by BBC Good Food

Ingredients

300ml unsweetened almond milk
50g dairy-free spread
500g strong white bread flour
7g sachet fast action yeast
70g golden caster sugar
½ tsp salt
2 heaped tsp ground cinnamon
2 heaped tsp mixed spice
1 large orange, zested
70g sultanas
50g mixed peel

For the cross
70g plain flour

For the glaze
50g apricot jam

Method

1. Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.
2. Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface. 
3. Knead the dough by stretching it back and forth on the surface for 5 – 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1hr or until doubled in size. 
4. Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour. 
5. Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins. 
6. Heat the oven to 220C/ 200 fan/ gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown. 

Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating. 

All-in-one Salmon with Vegetables
A fantastic family fish that cooks in one pot. Perfect served with a creamy mash

4 Salmon or Halibut steaks or cutlets, skin on
60g butter
375g baby carrots, cut in half lengthways
1 fennel bulb, cut into strips
2 small courgettes cut into finger-sized strips
1 teaspoon finely grated lemon rind
1 tablespoon chopped parsley
Seasoning
150ml white wine
Lemon wedges and parsley to garnish

1. Melt the butter in a shallow pan with a lid. Add the carrots and fennel and saute for about 3 minutes. Stir in the courgettes, lemon rind and parsley.
2. Place the fish steaks carefully on top of the vegetables, season and add the wine. Cover with the lid and simmer for 10-12 minutes or until the fish is opaque. Do no over cook.
3. Carefully lift the fish steaks onto warmed plates. Surround the fish with the vegetables and spoon over the juices. Serve garnished with parsley and lemon wedges.

Vegan Apple & Raspberry Ginger Topped Crumble (low sugar)
A dessert that’s tasty and healthy!? Recipe from Sam Townsend

For 2 people:

• 1 large bramley apple
• 125g raspberries
• 110g plain flour
• 60g dairy-free spread
• 50g golden caster sugar
• 1 tbsp rolled oats
• 1 tbsp demerara sugar
• 1 tbsp ground ginger

Method:

• Pre-heat oven to 190C
• Chop the apple and mix in with raspberries (sprinkle over 1tbsp golden castor sugar) and place in 20cm round baking dish at least 5cm deep.
• For the crumble topping, mix the flour and sugar in a bowl with the ground ginger as well as a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub these in too!
• Pour the crumble mix over the fruit to form a pile in the centre then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and will go crisp when baked. Then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
• Place on a baking tray and place in the oven for approx. 35-40 mins, until the top is golden and the fruit feels very soft when you insert a small sharp knife.
• Leave to cool for 10 mins before serving.
• Enjoy the delicious crumble with some oat-based vegan custard!
  

Easter Biscuits
A traditional and tasty recipe – no need to stick to rounds if you’d rather make other shapes!

225g / 8oz plain flour
110g / 4oz caster sugar
110g / 4oz butter
1 teaspoon mixed spice or ground cinnamon
110g / 4oz currants
Grated rind of 1 lemon
1/2 beaten egg

Preheat oven to 170 degrees C / gas mark 5.

Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the lemon zest, sift in the flour and mix well. Stir in the currants and enough egg to make a soft dough.

Roll out to 1/4 inch or 0.5cm thick, and cut into rounds about 2 inches / 5cm in diameter.

Bake for 15-20 minutes until golden brown.

Dust lightly with caster sugar whilst still hot, and leave to cool completely.

With thanks to Nancy Hawksworth from Shardlow Women’s Institute for her recipes, Raj, Sam, and BBC Good Food. Happy cooking!

Jennifer Ball

As Marketing Co-ordinator for Esker UK, Jennifer manages Esker UK's marketing campaigns and events for S2P solutions. She has been part of the Esker family since 2019.

Read more insights from Jennifer Ball

Wishing you a joyful Christmas and prosperous New Year.

Prune and Chocolate Torte
Submitted by Amy Rees from BBC Good Food

Ingredients

• 250g no-soak prunes, halved
• 4 tbsp brandy
• 25g cocoa powder
• 100g plain chocolate (at least 70% cocoa solids), in pieces
• 50g butter
• 175g golden caster sugar
• 4 large egg whites
• 85g plain flour
• 1 tsp ground cinnamon
• Lightly whipped cream or crème fraîche, to serve

Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.

Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.

Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.

Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.

Christmas Game Pie
Submitted by Georgina Kershaw via Paula Rowlinson

It’s that time of year again, when we have been asked for our traditional recipes, and once again I asked my good friend Paula Rowlinson to look through her grandparents original recipe book and here it is :

Ingredients

• Chicken. Pheasant, Rabbit, Guinea fowl or any variation
• 4oz parsley
• White sauce, stock
• Short crust pastry
• Prunes
• Walnuts

Method

• Pre-heat the oven to Gas Mark 4 / 180C
• Cook game, remove from bone (do not use too much  water)
• Line a baking tin with pastry
• Chop meat into cubes and place in the tin
• Make the white sauce with the stock and add the parsley, pour over the meat.
• Cover this with the prunes and walnuts
• Cover the pastry by brushing with beaten egg
• Before putting in the oven make 2 small holes for the release of steam
• Cook for 1.5 hours

Whiskey Turkey
A special Christmas recipe from Stephen Wynne-Jones

Step 1: Go buy a turkey
Step 2: Take a drink of whiskey
Step 3: Put turkey in the oven
Step 4: Take another 2 drinks of whiskey
Step 5: Set the degree at 375 ovens
Step 6: Take 3 more whiskeys of drink
Step 7: Turn oven the on
Step 8: Take 4 whisks of drinky
Step 9: Turk the bastey
Step 10: Whiskey another bottle of get
Step 11: Stick a turkey in the thermometer
Step 12: Glass yourself a pour of whiskey
Step 13: Bake the whiskey for 4 hours
Step 14: Pour another whisk of glasskey
Step 15: Take the oven out of the turkey
Step 16: Floor the turkey up off of the pick
Step 17: Turk the carvey
Step 18: Get yourself another whittle of Boskey
Step 19: Tet the sable and pour yourself a glass of turkey
Step 20: Bless the saying, pass and eat out
Bon Appetit !!!!

Trench Cake – a Christmassy, vegan take on the classic!
Submitted by Sam Townsend

The non-vegan recipe was first used during the Great War, December 1914 (just replace with margarine and cows milk).

Ingredients

• 1/2 lb flour (about 2 cups)
• 4 oz non-dairy margarine
• 1/4 pint of oat milk
• 3 oz brown sugar
• 3 oz cleaned currants
• 2 teaspoons cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• grated lemon rind

Method

• Preheat oven to 350F/ 180C/ GM4
• Grease and/ or line an 8” cake tin
• Rub together the non-dairy margarine and flour (just like making a crumble topping)
• Add the rest of the dry ingredients EXCEPT the bicarb
• Mix together the oat milk and bicarbonate of soda
• Add to bowl and mix well – it will make a thick batter
• Pour into tin and bake for around 1 hour, or until knife comes out clean
• Remove from tin once slightly cooled and then allow to cool completely
• Best served with a steaming hot cup of tea!

Tropical Christmas Cake with Coconut Icing
Submitted by Jennifer Ball, original version on bakearama

A fresh twist on the original classic!

Ingredients

• 600g mixed tropical dried fruit (I used a 200g mix of apricots, sultanas and apples, plus 400g mix of pineapple, papaya and mango)
• 50ml rum or other spirit (optional)
• 185g butter
• 185g golden caster or light brown sugar
• 3 eggs
• 225g plain flour
• 1 teaspoon baking powder
• 30g chopped crystallised ginger
• Spice blend as desired (I used 1 teaspoon each of cinnamon and ginger, and 1 1/2 teaspoons of nutmeg )

For the icing: –

• 75g butter
• 150g icing sugar
• 200g desiccated coconut

Method

If you’ve time, soak the dried fruit overnight in the rum , in a covered bowl.
Beat together the sugar and butter until light and fluffy.
Add the eggs, spices, baking powder and sieved flour, and beat again until smooth.
Finally, add the dried fruit and ginger and mix well combined with an even distribution of fruit.
Pour into a greased, lined in – 7 inches round with high sides is perfect, but you could use a larger round, a square or even a novelty tin.
Bake at 150 degrees for 2 1/2 – 3 hours, until an inserted skewer comes out clean. Timing will very much depend on your oven type, mine took around 2 1/2 hours in a fan oven. If the top is starting to brown then cover with tin foil for the remainder of the cooking time.

Remove from the tin and leave to cool completely – overnight is ideal as you don’t want the icing to melt off!

For the icing, simply beat together the butter and icing sugar until light and fluffy. If you have an electric stand mixer then leave it on for 4-5 minutes, the extra beating will lighten the mixture so that the tallow of the butter fades into a white.
Add the coconut and beat again until smooth, use a dash of milk if it’s a little too stiff.
Use immediately as it will set hard – applying generously all over the cake, and smoothing with a palette knife dipped in hot water.

Jennifer Ball

As Marketing Co-ordinator for Esker UK, Jennifer manages Esker UK's marketing campaigns and events for S2P solutions. She has been part of the Esker family since 2019.

Read more insights from Jennifer Ball

Wishing you a happy and peaceful Christmas.

Recommended by Raj Sahota. Recipe from BOSH!:

Vegan Giant Christmas Sausage Roll

A Christmas Dinner centrepiece. High taste, high protein and high praise to BOSH! for the recipe.

Ingredients

• 3 Parsnips – boil in salt water till soft, drain well, cool before using
• 100g Hazelnuts
• 1 Red Onion
• 150g Chestnut Mushrooms – chopped
• 400g Butter Beans
• 400g Cannellini Beans
• 100ml Vegetable Stock
• 2 tbsp Maple Syrup
• 1 tbsp Olive Oil
• 2 tbsp Soy Sauce
• 2 cloves Garlic grated
• 2 tbsp Nutritional Yeast
• 2 tbsp Chickpea Flour
• 1 tsp Thyme leaves
• 1/2 tsp Fennel Seeds – crushed
• 1/2 tsp Ground Ginger
• ¼ tsp fresh black pepper
• 100g pre-cooked Chestnuts -roughly chopped
• 200g Brown Breadcrumbs
• 2 sheets Pre-rolled Puff Pastry
• Olive Oil -to brush pastry and fry onions

Fry the onion ’till softened. Add chopped mushroom and cook about 7 minutes. Put in the blender with the cooled and well drained parsnips and whizz. 

Tip in the butter beans, cannellini beans and the cooked & chopped chestnuts. Blend to a thick paste. Add everything else and blend well.  Transfer to a bowl and add breadcrumbs. Mix thoroughly.

Place greaseproof paper on the baking sheet. Lay both sheets of pastry side by side. Carefully spoon the mixture into a mound of 2.5 inches high on one pastry sheet. Decorate the pastry that will go over the mound using cookie cutter. Brush the sides of pastry with water. Hold the greaseproof paper on the edges to get the pastry onto the sausage mixture. Seal edges firmly with your fingers then press the edges down with a fork to seal and decorate. Brush with olive oil. Bake till golden, 35– 40 minutes on 200 degrees Centigrade.

—–

Submitted by Georgina Kershaw from Paula Rowlinson:

Christmas Pudding

One of my closest friends has always sworn by her Nanny’s and Pop’s Christmas pudding, Dorothy and Vic Day. Vic continued to make this Christmas pudding up until he died in 2013 at the age of 94, he then handed the original recipe book over to his Granddaughter.

Now his granddaughter, Paula Rowlinson has shared it with a few of her friends because it is just too good to keep a secret, so give it a go….we all are!

Ingredients

• 1 x egg beaten
• 8oz of wholemeal bread made into breadcrumbs
• Chopped nuts
• Small grated carrot
• Grated orange rind
• 8oz of raisins
• 2oz of currents
• 2oz of sultanas
• 4oz of brown sugar
• Pinch of salt
• 4oz of sunflower margarine
• 1 x tablespoon of milk
• 1 x tablespoon of brandy
• 1 x teaspoon of ground ginger
• 1 x teaspoon of mixed spice
• 1 x tablespoon of syrup

Mix well and then pour into a pudding bowl, steam for 4 hours and then re-steam again for 2 hours when needed.

—–

Recommended by Amy Rees

Christmas Fairy Cakes

These delicious little cakes are great to put out when guests call round at Christmas.

Ingredients
125g soft butter
125g self-raising flour (or to make these chocolately, replace 40g of flour with cocoa)
125g caster sugar
2 large eggs
½ tsp of vanilla extract.
1 tsp cinnamon
2-3 tablespoons of milk.

Put everything, apart from the milk, into a bowl and use a mixer or an electric hand whisk to combine. Add the milk and mix again.
Share the mixture out between 12 cake cases in a cake tray and bake for 15-20mins at 200oc.
Ice with white icing and edible glitter or other sparkly cake decorations.

Boxing Day Pancake Brunch

Something to try throughout the festive season for breakfast, brunch, lunch or supper! Recipe makes enough for approximately four people.

Ingredients
• 270g plain flour
• 2 tsp baking powder
• 2 dessert spoons caster sugar
• 260ml milk
• 2 large eggs
• 4 tbsp melted butter (cooled slightly)
• Extra butter for cooking

Put the flour, baking powder and sugar into a large bowl. Stir lightly and add the milk, melted butter and eggs. Use a balloon whisk to create a silky, thick batter.
Use a frying pan to cook the pancakes on a low heat. Melt a small blob of butter, then add small dollops of the batter. You can cook multiple pancakes at a time. Leave the pancakes alone until the batter circles start to bubble, then turn over. Once golden on both sides, remove from the pan. They should be thick and fluffy.
This is a great American-style pancake recipe on its own, but for Christmas, top a stack of pancakes with clementine segments, chocolate-hazelnut spread, a sprinkle of cinnamon and a drizzle of honey.
Alternatively, serve with sausages, blueberries and a drizzle of honey.

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