Recipes: Make the ultimate Easter feast

If it’s your turn to host lunch this Easter Sunday, look no further for a crowd-pleaser of a menu: a fresh veggie-filled main and side, followed by a chocolatey riff on classic bread and butter pud

Easter Spring Vegetable Quiche

Serves: 6 people | Prep time: 40 minutes, plus 30 mins chilling time | Cook time: 40 minutes

Ingredients:

Pastry:

300g plain white flour

Pinch of Maldon Sea Salt

150g unsalted cold butter, cubed

3-4 tbsp cold water

Filling:

1 knob of butter

1 tbsp of olive oil

1 leek, finely sliced

150g asparagus, cut into 3-inch pieces at an angle

100g frozen peas

2 spring onions, finely sliced

4 large eggs, we used Burford browns

150ml double cream

150ml milk

Small handful of chives, finely chopped•

Maldon Sea Salt

Cracked black pepper

75g soft goat’s cheese, crumbled

Salad or garlicky greens, to serve

Method:

1.Start by making the pastry. Place the flour and Maldon Sea Salt into a large bowl and mix together. Then add the cold, cubed butter and use your fingers to rub the butter into the flour until it resembles fine breadcrumbs and there are no large lumps of butter left. Alternatively, you can do this by pulsing it a few times in a food processor. Then add the cold water (start with 3 tbsp and see if you need more) and mix together until it starts to clump and there are no floury or dry patches. Tip onto the work surface and gently knead until it comes together as a smooth pastry.

2.Then lightly flour the work surface and roll the pastry out with a rolling pin until it is £1 in thickness. Carefully lift it and line a 23cm fluted tart tin, pressing gently into the Sides, but leaving some pastry to overhang. Use a cutlery fork to prick some holes onto the base and then place the lined tin into the fridge to chill for 30 minutes.

3.Preheat the oven to 180c. After 30 minutes, take the pastry case out of the fridge and put onto a flat baking sheet. Scrunch up some baking paper and put this onto the pastry then fill with baking beans. Blind bake the pastry for 15 mins, then remove the baking beans and paper and return for another 5–7 mins, until the pastry is very lightly golden and feels chalky to the touch.

4.Remove from oven and set aside to allow to cool slightly. Then take a sharp serrated knife and carefully trim off the excess pastry overhangs so it has a nice, neat edge.

5.Heat a frying pan on a medium heat and add the knob of butter and 1 tbsp of olive oil. Then add the sliced leek and sauté gently until soft and starting to caramelize. Place a pan of water on to boil, and then add the asparagus and frozen peas – you just want to blanch them quickly for 2 minutes, then remove from the pan and place into a bowl with iced water to stop them cooking any further.

6.In a jug, whisk together the eggs, cream, milk and chives and season well with Maldon Sea Salt and cracked black pepper. Spoon the veg into the pastry case and crumble over the goat’s cheese. Then pour over the egg mixture and bake in the oven for 30 mins until the filling is set and the top is golden.

7.Remove from the oven and allow to cool slightly then serve with a green salad or garlicky greens - see below.

Garlicky Greens Medley

Serves: 4 people as a side dish | Prep time: 5 minutes | Cook time: 20 minutes

Ingredients:

200g green beans

200g sugar snap peas

100g garden peas (frozen is fine)

100g broad beans (frozen is fine)

2 tbsp olive oil

3 large garlic cloves, sliced

1 orange, zested

30g blanched hazelnuts, toasted and roughly chopped

Large pinch of Maldon Garlic Sea Salt

Cracked black pepper

A few springs of fresh mint leaves, to garnish

Method:

1.Place a large pan of water on to boil. When it is simmering, add the green beans and sugar snap peas. Let them blanch for just 2 minutes then remove with a slotted spoon or tongs onto a large plate with some kitchen paper. Then add the frozen peas and broad beans to the pan of water and do the same, after 2 minutes drain them into a sieve.

2.Place a large frying pan onto a medium heat and add the olive oil, once warm add the sliced garlic and let them gently fry for 1 minute. Then add the beans and sugar snap peas to the pan. Sauté them so they start to pop and char in places. If the garlic looks like its catching, then simply add a splash of water. Finally add the peas and broad beans to the pan, and sauté just until they warm back through.

3.Tip all the veg onto a large serving platter and season well with Maldon Garlic Sea Salt and some cracked black pepper. Then garnish with orange zest, chopped toasted hazelnuts and some mint leaves before serving.

Chocolate And Orange Bread And Butter Pudding

Ingredients:

8 thick slices of brioche

75g unsalted butter, melted, plus extra for greasing

Pinch Maldon Salt

100g fine-cut marmalade

300ml double cream

100ml whole milk

3 large eggs

75g golden caster sugar

1 orange, zested

½ tsp ground cinnamon

40g dark chocolate chips

2 tbsp demerara sugar

Extra cream, to serve

Method:

1.Grease the base and sides of a deep baking dish (roughly 25 x 20cm).

2.Mix the melted butter with the marmalade. Use this to brush both sides of the brioche slices, and then slice them in half diagonally. Arrange the slices in the baking dish and scatter over half of the chocolate chips. Use a Pinch of Maldon Salt to sprinkle over the dish for taste.

3.In a large bowl whisk together the double cream, whole milk, eggs, caster sugar, orange zest and cinnamon. Pour the mixture over the brioche slices and then leave the mixture for 30 minutes for the brioche to absorb the custard.

4.Preheat the oven to 180c.

5.Once the pudding has sat for 30 minutes it is ready to bake. Sprinkle over the remaining chocolate chips and the demerara sugar then place into the preheated oven for 30 – 35 minutes until golden brown on top and the custard has just set.

6.Allow it to sit for a couple of minutes before serving with some extra cream.

Recipes supplied by Maldon Salt. Find a wide range of Easter recipes, including a showstopping spiced carrot and parsnip cake, at maldonsalt.com