Easter feasts

Planning a feast for family or friends this Easter? Make sure you add lamb, chocolate and hot cross buns to your to-do list. You'll find recipes for all in this board, plus some creative twists on the much loved hot cross bun.
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Lamb is the traditional Easter meal across much of Europe. In Australia, it makes a perfect Easter pie.

Lamb is the traditional Easter meal across much of Europe. In Australia, it makes a perfect Easter pie.

Pastry chef Darren Purchese's bun 'n' butter pudding recipe is perfect for those with leftover hot cross buns this Easter, or for custard fiends.

Not such a quick recipe but worth it! Pastry chef Darren Purchese's bun 'n' butter pudding recipe is perfect for those with leftover hot cross buns this Easter, or for custard fiends.

This Neil Perry marinated lamb with a tangy, garlicky yoghurt dressing takes you straight to the Mediterranean.

Marinated lamb leg with chickpea salad and garlic yoghurt dressing - neil perry

Brigitte Hafner's slow-cooked Greek lamb. Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.

Slow-cooked Greek lamb - Absolutely amazing and so easy your daughter can make it!

Autumn feast: slow-roasted lamb with tarragon, peas and crispy  potatoes makes a perfect family feast for an Australian Easter.

Autumn feast: slow-roasted lamb with tarragon, peas and crispy potatoes makes a perfect family feast for an Australian Easter.

Karen Martini's dark chocolate, pistachio and praline truffles. The beautiful bittersweet treats make perfect little Easter gifts.

Karen Martini's dark chocolate, pistachio and praline truffles. The beautiful bittersweet treats make perfect little Easter gifts.

Apricot and cardamon hot cross buns. Substitute the apricots and cardamom with sultanas and mixed spice for a more traditional hot cross bun.

Apricot and cardamon hot cross buns. Substitute the apricots and cardamom with sultanas and mixed spice for a more traditional hot cross bun.

Brigitte Hafner's Italian-style pork. The key to crackling is to start roasting the pork in a very hot oven and to sprinkle the skin very generously with salt. Any excess salt can be brushed off before carving. Another trick is to quickly blanch the pork, skin side down, in a shallow tray of simmering vinegar and water for a few minutes, before rubbing with the oil and salt.

The key to crackling is to start roasting the pork in a very hot oven and to sprinkle the skin very generously with salt. Any excess salt can be brushed off .

Arabella Forge's home-made chocolate Easter eggs are made with a base of cocoa butter, coconut oil or a mixture of both.

Arabella Forge's home-made chocolate Easter eggs are made with a base of cocoa butter, coconut oil or a mixture of both. They are dairy, sugar and gluten-free.

Jill Dupleix's roast chicken. A great roast starts with the bird, so buy the best you can; trussing the legs gives a good shape; garlic, herbs and butter add flavour; roast the vegetables at the same time.

To be used for upcoming recipe spread. Epicure, The Age. 27 June Please credit Marina Oliphant.

A mashup of the traditional British hot cross bun and the Swedish semla (a traditional Shrove Tuesday sweet) is a perfect Easter treat.

A mashup of the traditional British hot cross bun and the Swedish semla (a traditional Shrove Tuesday sweet) is a perfect Easter treat.

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