Easy and cheap family meals this Easter – from hot cross bread and butter pudding to slow-roasted lamb
GET set for a cracking Easter without making it too egg-spensive.
You can enjoy all the yummy Easter treats while still keeping an eye on your budget.
For Good Friday fish, cook up a tasty potato-topped pie or make fish cakes using tinned salmon.
For breakfast, make some soft-boiled eggs, or bag a bargain on shop-bought hot cross buns — you can get a pack of six Rowan Hill buns for 99p from Lidl.
For extra Easter points, you could get stuck in and make your own.
Use any leftover buns in the zesty pudding, below, and save the rest of your money for the main Easter feast.
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Lamb is the traditional meat, so buy the best you can.
The cheapest cut is a lamb shoulder, which makes for a juicy lunch.
Stud with sliced garlic and rosemary for a classic roast or push the boat out with the recipe, right, based on a favourite from the Lidl website, which comes in at only £2.80 per person.
Add these zingy roasted baby potatoes and buttered greens for an extra special meal at only £4.02 per person.
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So why not cook these dishes up to enjoy a Happy Feaster for less.
- Lamb roast dinner plus pudding for £4 per person
Slow-roasted lamb with British garden rub
(Serves six)
Total cost: £16.85
Per person: £2.80
YOU NEED:
- 1.8kg shoulder of lamb
- 2 red onions, peeled
- 1 onion, peeled
- 2 lemons, sliced in half
- 200ml vegetable stock
- Salt and pepper
For the rub:
- 25g butter, softened
- 10g rosemary leaves, picked and finely chopped
- 10g parsley, finely chopped
- 10g mint, finely chopped
- Salt
METHOD: Preheat the oven to 170C/150C fan/gas mark 3.
For the rub, mash the butter with a fork until very soft. Finely chop the rosemary and add to the butter.
Add the remaining herbs and mix well to combine. Season well and set aside.
Gently move any strings to either end of the joint.
Carefully slash the top of the joint in a criss-cross pattern, then move the strings back into place so the joint keeps its shape while roasting.
Massage the rub into the slits and spread the excess across the top of the lamb.
Chop the onions into thick wedges and arrange across a roasting tray.
Squeeze over the lemon juice and nestle the skins into the tray with the onions, then pour over the stock.
Balance the lamb on top and season. Cover the tray loosely with foil, roasting for two hours.
After this time, remove the foil from the tray and return to the oven for a final hour, until the lamb is golden brown and very tender.
Remove from the oven and leave to rest for 30 minutes before serving with the onion pieces and juices from the tray on the side.
Zingy roasted baby potatoes
(Serves six)
Total cost: £1.61
Per person: 26p
YOU NEED:
- 1kg baby potatoes
- 5 cloves garlic
- 3 sprigs rosemary
- 1½ tbsp olive oil
- 15g parsley, chopped
- 10g mint, chopped
- Salt and pepper
METHOD: Preheat the oven to 220C/200C fan/gas mark 6.
Scrub the potatoes and scatter across a baking tray.
Using the end of a rolling pin, bash the garlic (while still in its skin) until crushed.
Dot the garlic among the potatoes on the tray to give them a punch.
For earthiness, add the rosemary to the tray and drizzle over olive oil.
Toss the tray to evenly coat the potatoes in the olive oil, then season generously with salt and pepper.
Roast for 30 to 35 minutes, until golden and cooked through.
To serve, stir through the chopped fresh herbs – the mint will add zing and the parsley colour – and top with a pinch of salt.
Zesty hot cross bread and butter pudding
(Serves six)
Total cost: £1.90
Per person: 31p
YOU NEED:
- 500g custard
- Six hot cross buns
- 50g butter
- 1 orange, zest only
- Handful dried fruit
- Handful chopped nuts
METHOD: Pour the custard into a small saucepan over a gentle heat and warm through, stirring regularly.
Slice the hot cross buns in half and spread with the butter, then arrange across a 1-litre baking dish.
Pour over the warm custard for sweetness, ensuring that it is evenly distributed across the buns.
Set aside to rest at room temperature for ten to 15 minutes.
Preheat the oven to 180C/160C fan/gas mark 4.
Sprinkle the orange zest over the top of the pudding for a touch of zing and bake in the oven for 20 to 25 minutes, until golden.
Once cooked, leave to cool for a few minutes before dividing between bowls.
Add a handful of dried fruit for chew and chopped nuts for crunch.
Buttered greens
(Serves six)
Total cost: £3.97
Per person: 65p
YOU NEED:
- Two packs green beans, trimmed
- 250g asparagus, trimmed
- 25g butter
- 15g flaked almonds
METHOD:
Bring a large pan of water to the boil and add the asparagus and green beans.
Cook for two to three minutes until just tender.
Meanwhile, place a frying pan over a medium heat.
Add the flaked almonds and toast in the dry pan until golden, then tip onto a plate.
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Drain the vegetables and transfer to the frying pan. Return the pan to the heat and add the butter.
Toss to coat and fry gently for one to two minutes. Transfer to a serving dish and sprinkle with the toasted almond flakes.