Mrs Crunch’s delicious recipes to bring the family together this Easter Sunday

EASTER Sunday won’t be quite the same this year but you can still make it mouthwateringly memorable.

These delicious recipes are a brilliant way to bring the family together this year.

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Easter Sunday won’t be quite the same this year but you can still make it mouthwateringly memorable with these delicious recipes[/caption]

From lamb with a twist to indulgent chocolate cake, we have cracking eats for the family to enjoy.

Find more inspiration at Morrisons.com/recipes.

Easter nest cake

Morrisons

This delicious Easter nest cake can be prepped and cooked in under 1.5 hours[/caption]

Serves 8. Preparation: 25 mins. Cooking: 1hr

YOU NEED:

• 240g plain flour
• 280g caster sugar
• 2 tsp baking powder
• 400g butter, 100g for the sponge, 200g (softened) for buttercream and 100g for the nest
• 240ml semi-skimmed milk, plus 2 tbsp for the buttercream
• 100g cocoa powder, plus 5 tbsp for the buttercream
• 3 eggs
• 250g milk chocolate
• 400g icing sugar
• 200g marshmallows
• 100g corn flakes
• Selection of chocolate eggs to decorate

METHOD:

1. To make the sponges, preheat your oven to 180C, line the base of 2-3 sponge tins with greaseproof paper and grease the sides well with butter or oil.
2. Place the butter and sugar in a mixer and blend well till softened, sieve the flour, baking powder and cocoa powder and add to the whipped butter and sugar.
3. Add the milk and the egg and beat again. Add to your lined tins and bake in the oven for 20-25 minutes.
4. Once it is cooked, remove the tins from the oven and allow to cool.
5. To make your buttercream, melt the chocolate either in a microwave or over a pan of simmering water.
6. Soften the butter in a mixer and whip until it is pale, add the icing sugar and the cocoa a little at a time – so the icing sugar doesn’t go everywhere.
7. Add the melted chocolate and whisk well, add the drops of milk so you have a smooth but not lumpy velvety chocolate icing.
8. Build your cake in layers, smooth the sides with the chocolate buttercream, and pipe some buttercream on the top to sit your nest on.
9. Next, melt the chocolate, butter and marshmallows in a bowl over simmering water – or alternatively in a microwave (cook for 30 seconds at a time, until all melted, and be careful it doesn’t burn) stirring well to make sure the mix does not split.
10. Line a glass bowl with greaseproof paper or clingfilm. Add the cornflakes to the melted chocolate marshmallow mix and stir in well.
11. Place the cornflake chocolate mix in the bowl and shape up the sides like a nest, making sure it’s not too thick and you have a nice, nest-like shape.
12. Allow the nest to cool in the fridge for 15-20 minutes.
13. Turn out the nest on top of your cake and decorate with your selection of chocolate eggs.

Oriental lamb stir-fry

Morrisons

A delicious stir-fry ready to eat in just 30 minutes[/caption]

Serves 4. Preparation: 10 mins. Cooking: 10 mins, plus allow 10 minutes to marinade

YOU NEED:

• 400g lean lamb leg steaks, cut into stir-fry strips
• 1 large garlic clove, peeled and finely chopped
• 90ml Worcestershire sauce
• ½ tsp dried chilli flakes
• 1 tsp Chinese five-spice powder
• 30ml runny honey
• 2 tsp rapeseed oil
• 1 piece fresh root ginger, use a 2.5cm piece then peel and finely chop
• 300g stir-fry vegetables
• 400g fresh egg noodles
• 2 pinches salt
• 2 pinches pepper
• 2 tbsp freshly chopped flat-leaf parsley
• 2 tbsp light soy sauce

METHOD:

1. In a shallow bowl, mix all the marinade ingredients together. Add the lamb, stir to coat, cover and set aside for 10 minutes.
2. Heat the oil in a large, non-stick frying pan or wok, remove the lamb from the marinade, reserve the marinade and stir-fry for 3-4 minutes, tossing frequently.
3. Add the reserved marinade, and the stir-fry ingredients and noodles, toss gently and cook for a further 2-3 minutes. Season if required.
4. Garnish with the parsley and soy sauce, if used, and serve immediately.

Easter Sunday swirl buns

Morrisons

Mouthwatering buns ready in under two hours[/caption]

Serves 12. Preparation: 1hr 30 mins. Cook: 15 mins

YOU NEED:

• 500g strong white flour, plus extra for dusting
• 5g salt
• 10g caster sugar
• 7g fast-action yeast
• 120ml milk
• 1 large egg
• 115g Stork With Butter – 40g for the dough, 75g for the filling
• 1 tsp flavourless oil, for greasing
• 75g dark muscovado sugar
• 1 tsp mixed spice
• 75g marzipan, cut into small chunks
• 100g dry mixed fruit
• 50g almonds, roughly chopped
• 4 tbsp apricot jam

METHOD:

1. To make dough, place flour in bowl, stir in salt and sugar.
2. Add yeast, stir it through the flour.
3. Add milk, egg and 150ml tepid water and mix with wooden spoon or hands till dough is scraggy.
4. Squeeze in Stork With Butter then knead till mix is smooth and elastic.
5. Place dough into oiled bowl, cover with clingfilm, allow to rise until doubled in size – an hour.
6. While dough rises, make filling.
7. Cream together Stork With Butter, sugar and spice until paste-like.
8. Once dough has risen, flour worktop, roll dough into 18in-wide square.
9. Spread filling over dough, scatter on marzipan, fruit and nuts.
10. Roll into tight spiral, trim ends, cut roll into 12 slices.
11. Place these, spiral side up, in medium-size roasting dish.
12. Allow to rise for 30 minutes.
13. For glaze, boil together jam and water for one minute.
14. Preheat oven to 220C/200C fan/gas mark 8.
15. Bake buns for 15 minutes or until risen and golden.
16. As buns come out of oven, paint over the jam. Allow to cool.