Traditionally, you cannot eat meat on Good Friday, so we’ve put together a collection of recipes that you might want to try out to enjoy this Bank Holiday Weekend. Let us know how you get on with them by sharing your pictures and experiences on our social media pages.
Hot Cross Buns
This Easter classic is eaten on Good Friday, but is a favourite throughout the whole of the Lent period. Why not make your own using the recipe below? Makes 12 buns.
- Bring the milk to the boil and then remove from the heat and leave to cool until it reaches room temperature.
- Meanwhile, mix together the salt, sugar, flour, butter, yeast and egg in a bowl, and slowly add the warmed milk until it starts to form a soft, sticky dough. Add the chopped apple, sultanas, orange zest, mixed peel and cinnamon, and mix together.
- Tip the dough out of the bowl onto a lightly floured surface and knead it by holding the dough with one hand, stretching it with the heel of the other hand, then folding it back on itself. Repeat this movement for around five minutes, or until the dough feels elastic and smooth.
- Place the dough into a lightly oiled bowl, cover with oiled cling film and leave it to rise in a dry, warm area for approximately one hour, or until doubled in size.
- Once the dough has risen, split it into 12 smooth balls and arrange the balls on a baking tray lined with parchment. Make sure you leave enough space so that the buns just touch when they rise and expand. Place the buns to one side to prove for another hour. While the buns are proving, pre-heat the oven to 220C/425F/Gas 7.
- To make the cross on your buns, gradually add about five tablespoons of water to your flour in a bowl, using just enough to create a thick paste. Spoon the mixture into a piping bag and pipe a line along each row of buns, then repeat in the other direction to create crosses.
- Bake the buns on the middle shelf of the oven for 20-25 minutes, or until golden-brown. Meanwhile, melt the apricot jam and sieve to get rid of any lumps. Once the buns have finished baking, brush the warm jam all over the top of them and leave to cool.
Cheese and Spinach Pie
Traditionally, this pie was made using 33 sheets of pastry, with one sheet for each year of Jesus’ life. However, that can be extremely time-consuming – and fattening! Here’s a lighter option using filo pastry for a modern twist on a traditional Easter dish! Serves 6.
- Cut the spinach leaves, rinse well and then steam until tender. Drain and then place in a food processor to finely chop. Press through a sieve to ensure any remaining moisture is removed.
- Fry the onion to soften then add the spinach and stir together for a couple of minutes. Season with salt and pepper to taste and set aside.
- Stir in the cream with the ricotta and a pinch of salt to make a smooth mixture.
- Add 6 sheets of filo pastry, brushed with melted butter, to a greased 25cm pie dish.
- Spread the top layer of pastry with the spinach and onion, then spoon the ricotta mixture on top. Make 6 hollows in the ricotta and add a knob of butter in each, then crack an egg into each hollow on top of the butter. Season each egg hollow with salt, pepper and marjoram then sprinkle parmesan cheese over the whole pie.
- Add the remaining sheets of filo to the pie, again brushing each sheet with melted butter. Press the edges firmly together to seal and trim excess pastry. Prick the top layer of the pastry with a fork and brush the whole pie generously with butter.
- Bake in a preheated hot oven at 200°C for 40 minutes or until the pastry is golden brown. Serve hot or leave to cool and eat cold with a salad.
Fish is traditionally eaten on a Friday, so why not keep with tradition and mix things up a bit with this easy to make pasta dish? You can pick and choose your own seafood to your taste and create your own unique dish. Serves 2.
- Cook the pasta according to packet instructions and set to one side.
- Heat the butter and olive oil together in a pan then add the spring onions and cook gently for 2-3 minutes.
- Add the garlic and fry for another minute before adding the seafood. Add the saffron and the liquid it’s soaked in and cook for another 2-3 minutes.
- Stir in the hot pasta and coat with the seafood mixture.
- Spoon into serving dishes and top with the grated parmesan to finish.