Easter recipes: classic favourites to enjoy over the long Easter weekend

These Easter recipes use flowers and herbs from your garden and make for unusual and delicious spring dishes

Easter recipes: elderflower cordial
(Image credit: GardeningExpress.co.uk)

These Easter recipes will introduce novelty and freshness to your Easter table. If you feel like trying something different that's fresh and spring-inspired, why not experiment with these wonderful flower-and-herb infused recipes (and one very naughty chocolate-based one)? 

Most of these Easter recipes are made with plants that are so common you could probably pick them from your own garden, while others are more exotic and adventurous (but still easily available online). 

These recipes come without measured amounts – but a handful of each flower or herb will be enough to infuse the recipe. Why not give them a try, take a snap and post them on our Facebook, Twitter or Instagram feeds – we'd love to see them.

For more recipes, see our dedicated hub page.

1. Nettle soup

Nettle soup is a summer classic, and a breeze to make. 

1. Lightly fry traditional root vegetables such as potatoes, turnip, and carrot in oil.

2. Next, boil in stock-flavoured water until soft. 

3. Add a handful of washed nettle leaves. 

4. When the nettle leaves have wilted, blend the soup in a blender.

5. Dish up in bowls and decorate with nettle flowers. Serve with crusty bread and soft butter. 

Easter recipes: nettle soup

(Image credit: GardeningExpress.co.uk)

2.  Frittata with chrysanthemums and dandelions

Fab for an Easter breakfast or a light lunch, this is a breeze to make and tastes lovely.

1. Roughly chop the heads of chrysanthemums and dandelions.

2. Beat eggs gently with a fork to suit the number of people you're cooking for (one to two eggs per person will do.

3. Dice an onion and thinly slice a potato. The thinner you slice your potatoes before pre-cooking, the nicer the frittata will be. 

4. Pour into a shallow, oven proof pan or dish and bake in the oven, in the same way you would a tortilla, at gas mark 5 for about half an hour. 

5. Slice and serve up with a tomato salad.

Chrysanthemum and dandelion frittata

(Image credit: GardeningExpress.co.uk)

 3. Nasturtium salad 

Nasturtiums have a lovely, peppery flavour similar to watercress and go very well with all kinds of summer salads (try adding a twist to a chicken and walnut salad, for example), but their taste really comes into its own when used to garnish the simplest green leaf and tomato combo. Add a dash of balsamic vinegar to finish.

Nasturtium salad

(Image credit: GardeningExpress.co.uk)

4. Elderflower cordial

A refreshing drink for all seasons, this cordial is back in fashion. 

1. Trim fresh elderflower heads from their stalks and cover with freshly boiled water.

2. Leave to infuse overnight. 

3. In the morning, add sugar to taste, and the juice of a lemon. 

4. Dilute before serving. Decorate with a fresh spring of elderflower.

elderflower cordial

(Image credit: GardeningExpress.co.uk)

5.  Hibiscus and sumac prawns 

If you haven't already tried sumac, you should. Tart and lemony, this spice (or, to be precise, ground fruit) elevates salad dressings, marinades, and even desserts. It is irresistible with seafood. 

1. Mix a teaspoon of sumac with olive oil, lemon, and dried hibiscus flowers to make a delicious prawn marinade.

2. Leave covered in the fridge for at least an hour.

3. Grill or barbecue until the prawns turn pink and are cooked through.

Find the best barbecues in our buyer's guide – and don't miss our guide on how to barbecue right to get all your Easter BBQ recipes spot on. 

hibiscus and sumac prawns

(Image credit: GardeningExpress.co.uk)

6. Chocolate fondue

chocolate fondue recipe

(Image credit: Getty)


To serve four people this delectable dessert, you'll need:

  • Dark chocolate, finely chopped, 400 grams
  • Double cream, 200 ml
  • A pinch of salt


1. In a saucepan, warm up the cream on medium heat until it begins to gently simmer at the edges. Be careful not to boil the cream – just get it to a nice, warm temperature. As soon as it begins to simmer/bubble, take off the heat. Add a pinch of salt.

2. Add the chopped up chocolate and mix well with the cream until dissolved. If the consistency is not thick enough, add a bit more chocolate. 

3. Transfer into a pondue pot if using. Serve in the middle of the table with a platter of strawberries, chopped up fruit, and marshmallows. 

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