Welcome to The English Kitchen's delicious round up of Easter Recipe Favorites. These are the things which my family has always loved for me to cook for them for Easter Dinner through the years.
WHAT MAKES THIS HAM SO DELICIOUS:
- Slow, gentle roasting keeps the meat juicy from edge to center.
- A simple, elegant glaze—brown sugar, Dijon, and real maple syrup—adds depth without overpowering the natural flavor of the ham.
- Cross‑hatching lets the glaze seep into every cut, giving you caramelized edges in every slice.
- Perfect pan juices form naturally and are delicious spooned over the meat.
WHAT MAKES THIS ROAST IRRESISTIBLE:
- A simple herb rub that enhances the natural sweetness of the lamb without overpowering it.
- High‑heat searing that locks in juices and creates a beautifully browned exterior.
- Slow, gentle roasting that keeps the meat moist and perfectly pink.
- A naturally rich flavor thanks to high‑quality lamb, known for its tenderness and depth.
- A centerpiece worthy of any table
Thinly sliced potatoes baked slowly in milk with butter, onion, parsley, and plenty of sharp cheddar create a dish that feels like pure comfort. This classic scalloped potato recipe is the kind many of us grew up with—no béchamel, no fuss, just simple ingredients layered together and baked until the potatoes are tender, the edges are bubbling, and the top turns beautifully golden and crisp. The milk transforms into a light, creamy sauce as it cooks, soaking into every slice and giving the dish that unmistakable homemade warmth.
WHAT MAKES THESE POTATOES SO SPECIAL:
Layers of flavor from onion, parsley, and cheddar tucked between the potatoes.
A buttery, golden top that adds just the right amount of richness.
A naturally creamy sauce created simply from milk and the starch of the potatoes.
A nostalgic, church‑supper style dish that pairs with everything from ham to baked beans.
A tray of proper British roast potatoes is the kind of comfort that makes a holiday dinner feel complete, and this recipe captures everything people adore about a true roastie. Large chunks of floury potatoes are parboiled until their edges just begin to soften, then shaken to create those fluffy, craggy surfaces that turn irresistibly crisp in the oven. Rolled in seasoned flour and browned in sizzling goose fat, they emerge deeply golden, crunchy on the outside, and soft and cloud‑like within — the perfect contrast in every bite.
WHAT GIVES THESE ROASTIES THEIR MAGIC:
Floury potatoes like Maris Piper or russets that roast up fluffy and tender.
Roughened edges that catch the fat and crisp beautifully.
Goose fat or beef drippings for that unmistakable savory crunch.
A long, hot roast that transforms simple potatoes into something spectacular.
A bowl of perfectly creamy mashed potatoes has a way of stealing the spotlight at any meal, and this recipe delivers everything people crave in a classic mash. Using floury potatoes like Russets or Yukon Golds ensures a naturally fluffy texture, while gentle simmering and thorough drying create the ideal base for richness. Warm cream and melted butter are folded in slowly, giving the potatoes a silky, cloud‑like consistency that feels indulgent without being heavy. Every spoonful is smooth, warm, and deeply comforting, with just a hint of seasoning to let the buttery flavor shine. A truly timeless side dish.
WHAT MAKES THESE POTATOES SO DELICIOUS:
Floury potatoes create the fluffiest, lightest texture.
Warm cream and butter melt seamlessly into the potatoes for luxurious richness.
Proper drying and gentle mashing prevent gluey potatoes and keep them soft and airy.
Simple seasoning enhances the natural flavor without overpowering it.
WHAT MAKES THIS SALAD SO APPEALING:
A from‑scratch lemon jelly that tastes clean and vibrant, not artificial.
Fresh, crunchy vegetables that hold their texture beautifully.
A balanced sweet‑tangy flavour that pairs well with rich dishes.
A retro presentation that feels both fun and elegant, whether molded or cut into neat cubes.
Deviled eggs have a way of stealing the spotlight at any gathering, and the version on your page captures exactly why they’re such a timeless favorite. These eggs are wonderfully simple yet incredibly flavorful, made with velvety mashed yolks blended with good mayonnaise, grainy Dijon mustard, and just the right touch of salt and pepper. The filling becomes smooth, creamy, and gently tangy, piping beautifully back into the whites before getting that classic dusting of paprika for color and warmth. These deviled eggs are the kind people hover around at parties, the ones that vanish from the platter long before anything else. They’re simple, elegant, and endlessly crowd‑pleasing
WHAT MAKES THESE EGGS SO POPULAR:
A perfectly cooked egg with tender whites and bright yellow yolks.
A silky filling made from just a handful of quality ingredients.
Grainy Dijon mustard that adds depth without overpowering the eggs.
A sprinkle of paprika that gives a subtle smokiness and a beautiful finish.
Warm, tender, and impossibly light, these Lion House Rolls are the kind of homemade bread that makes a meal feel special. The dough is enriched with milk, butter, a touch of sugar, and just enough egg to give each roll a delicate, pillowy crumb. After a slow rise, the dough is rolled into long strips and spiraled into their signature shape, creating beautiful layers that bake up golden on the outside and feather‑soft within. Every bite is buttery, airy, and melt‑in‑the‑mouth delicious — the sort of roll you “test” straight from the oven and instantly reach for another.
WHAT MAKES THESE ROLLS SO BELOVED:
A soft, enriched dough that stays tender for days.
The unique rolled shape that creates irresistible flaky layers.
A light-as-air texture thanks to proper kneading and a gentle rise.
A golden, buttery finish that makes them perfect for any holiday table.
These three‑ingredient buttermilk biscuits deliver everything people love about a true North American biscuit: towering height, tender layers, and that irresistible buttery aroma that fills the kitchen the moment they hit the oven. Using frozen grated butter gives them an exceptional flakiness, creating little pockets of steam that help the biscuits rise beautifully tall and bake up light as air. Cold buttermilk brings gentle tang and tenderness, while self‑raising flour keeps the recipe wonderfully simple. A biscuit worth baking again and again.
WHAT MAKES THESE BISCUITS SO ADDICTIVE:
Frozen butter melts in the oven, not in the dough, giving you flaky layers and a crisp, golden top.
Cold buttermilk adds flavor and tenderness without any fuss.
Only three ingredients keep the recipe quick, reliable, and perfect for busy mornings.
A soft, lofty crumb makes them ideal for butter, honey, jam, or serving alongside soups and stews.
This Lemon Cream Pie is the kind of dessert that feel effortless. The filling blends mascarpone, sweetened condensed milk, heavy cream, and fresh lemon juice into a texture that’s unbelievably silky—plush, velvety, and lightly tangy, with just enough sweetness to keep every bite balanced. The magic happens when the lemon juice hits the cream mixture and thickens it into a luxurious, spoon‑soft filling that sets beautifully in the fridge. The result is a pie that feels rich yet feather‑light, refreshing yet indulgent, and perfect for the holidays when you want something decadent without turning on the oven. Served with softly whipped cream and a few curls of lemon, this pie is everything a holiday dessert should be: cool, creamy, refreshing, and dangerously easy to love.
WHAT MAKES THIS PIE SO POPULAR:
No‑bake ease keeps the kitchen cool while delivering a dessert that tastes like it took hours.
Mascarpone gives the filling a lush, velvety texture that feels extra special.
Fresh lemon juice brightens every bite and naturally thickens the cream.
A crumb crust—homemade or store‑bought—adds buttery crunch to contrast the creamy filling.
Chills to perfection, slicing cleanly into dreamy wedges that hold their shape.
WHY THIS DESSERT ALWAYS WINS PEOPLE OVER:
A perfect meringue base Crisp and delicately crackled on the outside, soft and marshmallow‑like inside. That contrast alone makes every bite memorable, and the gentle sweetness lets the toppings shine.
Lemon‑rippled whipped cream Instead of mixing the lemon curd in completely, it’s streaked through the cream so you get ribbons of bright, tangy flavour running through each spoonful. It looks beautiful and tastes even better.
Fresh raspberries for juicy tartness Their natural acidity balances the sweetness of the meringue and the richness of the cream, giving the dessert a refreshing lift.
Candied almonds for crunch A simple topping that adds texture, nuttiness, and a little caramelized sweetness. That crunch against the soft cream and airy meringue is irresistible.
Downsized for smaller households This recipe makes just three servings, which means you don’t need a crowd to enjoy a show‑stopping dessert. It feels special without being extravagant.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
A good egg salad has a way of taking you right back to the kitchen you grew up in, and this version is as comforting and familiar as they come. Mom’s Classic Egg Salad is creamy, simple, and wonderfully nostalgic—made with perfectly cooked eggs, a touch of tangy mustard, and just the right amount of crunch. It’s the kind of recipe that proves the best lunches don’t need to be fancy; they just need to be made with care.
This easy, budget‑friendly staple comes together in minutes and tastes delicious whether you spoon it onto soft sandwich bread, tuck it into a wrap, or scooped it over crisp lettuce as a light lunch. It’s reliable, satisfying, and timeless—exactly the sort of recipe you’ll find yourself returning to again and again.
- 4 large hard boiled eggs
- 2 TBS finely chopped spring onions
- 2 TBS finely chopped celery
- 2 TBS mayonnaise
- 1 TBS Dijon mustard
- salt and black pepper to taste
- Peel your eggs, discarding the shells. Place them into a bowl. (The eggs, not the shells.)
- Chop the eggs according to your favorite method to your desired consistency. (I like to use a pastry blender and I don't like the pieces of egg to be overly large. Mom always used a fork.)
- Add the celery and onion and toss everything well together. (I use a fork to toss things together.)
- Add the mayonnaise and Dijon mustard. Mix all well together. (This is where I break out a spoon.)
- Add salt and pepper according to your taste.
- Store in a covered container in the refrigerator until you are ready to use it.
For Soft Boiled Eggs with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil. Pierce the large end of the egg with an egg piercer or a needle. (This helps to release any pressure which might crack the shell.) When the water is gently simmering, lower the egg on a tablespoon. Set an egg timer. It will take 3 to 4 minutes for a large egg to be soft boiled. If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.
For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs. Fill a saucepan with enough water to cover the egg, and heat to a gentle boil Pierce the large end of the egg with an egg piercer or needle. (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan. Cover the pan and remove from the heat. Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.
Pierce the large end of the egg with an egg piercer or needle (see above). Put the egg in a pan and fill it with water. Bring it to a boil, and then reduce to a simmer. Simmer for 12 minutes. Remove from the heat and immediately place the egg into cold water.
NOTE: An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.
Also for hard boiled eggs, older eggs are easier to peel. If I know I am going to be needing boiled eggs for something I always get them in well ahead of time. I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.
- Purchase clean, fresh eggs from refrigerated display cases. White or brown. It doesn't matter. Their nutritional content is the same.
- When you get home from the shops, refrigerate your eggs promptly, large ends up. It is best not to store them on the door of the refrigerator as opening and shutting the door causes too much of a variance of temperature.
- For best quality, use your eggs within one week. You can store them, however, for up to five weeks.
- Always discard any eggs with broken or cracked shells. They may have been contaminated with salmonella bacteria. It is not worth taking the chance.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing, and keep them cold until serving time.
- Chill leftovers or make-ahead dishes containing eggs promptly.
Classic Egg Salad
You can't beat a classic. This has been pleasing people for years! Easy to make, economical, filling and delicious!
Ingredients
- 4 large hard boiled eggs
- 2 TBS finely chopped spring onions
- 2 TBS finely chopped celery
- 2 TBS mayonnaise
- 1 TBS Dijon mustard
- salt and black pepper to taste
Instructions
- Peel your eggs, discarding the shells. Place them into a bowl.
- Chop the eggs according to your favorite method to your desired consistency. I like to use a pastry blender and I don't like the pieces of egg to be overly large.
- Add the celery and onion and toss everything well together.
- Add the mayonnaise and Dijon mustard. Mix all well together.
- Add salt and pepper according to your taste.
- Store in a covered container in the refrigerator until you are ready to use it.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you are looking for a simple, comforting meal that makes good use of leftover cooked chicken then this is the recipe you will want to keep close to hand. Tender cooked pieces of chicken are gently folded into a creamy mixture of sour cream, mayonnaise, and pantry herbs and seasonings. Crisp celery and sharp cheddar cheese are also folded in before spreading it into a casserole dish, slathering the top with crisp cracker crumbs and baking the whole lot to golden brown, bubbling perfection.
No cream of whatever soup required, this is a small batch recipe that feeds two to three people. You can also double it to feed more.
It’s a wonderful way to use leftover chicken, and the ingredients are as humble as they come — nothing fancy, nothing complicated, just honest, old‑fashioned flavor. Perfect for busy weeknights, cozy suppers or anytime you want something that feels and tastes like it came straight from your grandmother's kitchen.
- 2 cups (340g) cubed cooked chicken
- 1/2 cup (53g) chopped celery
- 1 1/3 cups (4 ounces/113g) grated strong cheddar cheese
- 1/4 cup (60g) full fat mayonnaise
- 1/4 cup (60g) sour cream
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 15 buttery round crackers, crumbled
- 1 TBS butter, melted
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
- Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together. (I use a small wire whisk to do this.)
- Fold in the chicken, cheese and celery, again combining well together. (Make sure you scrape from the bottom so nothing gets left unfolded. I use a rubber spatula and scrape from the bottom of the bowl.)
- Spread this mixture out in the baking dish evenly. (I use the rubber spatula to smooth it over.)
- Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture. (Put the crackers in a zip lock baggie and roll a rolling pin over them. I like mine to be a mix of coarse and fine crumbs. If you really like a cracker crumb topping you could double the amounts.)
- Bake in the preheated oven for half an hour until golden brown and bubbling around the edges. (You can stick a metal knife in the center and see how hot it gets to make sure it is totally heated through.)
- Let sit for 5 to 8 minutes before serving.
- If you are not a fan of celery, feel free to use canned water chestnuts or slivered almonds. Both work well, taste good and add a lovely crunch.
- You could add some chopped cooked vegetables if you wish. Broccoli is nice.
- You can vary the type of cheese used if you wish. You can combine two different kinds. Just be sure to use a cheese that will melt nicely into the casserole.
- Top with Crispy Fried Onions rather than the cracker crumbs if you wish. Or you can mix a small amount of the Onions into the cracker crumbs.
- Top with crushed potato chips rather than the cracker crumbs. Pick your favorite kind and just go with it. Sour Cream & Onion are very nice.
- Crushed cornflakes mixed with the melted butter are also very nice.
- If you are looking for a creamier finish, double the sour cream and the mayonnaise.
Scalloped Chicken Casserole (small batch)
Rich and creamy with plenty of cheese and a tasty crunch from the use of celery. A lovely buttery cracker crumb topping completes the picture.
Ingredients
- 2 cups (340g) cubed cooked chicken
- 1/2 cup (53g) chopped celery
- 1 1/3 cups (4 ounces/113g) grated strong cheddar cheese
- 1/4 cup (60g) full fat mayonnaise
- 1/4 cup (60g) sour cream
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 15 buttery round crackers, crumbled
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 7 by 11 inch casserole dish. Set aside. (1/2 liter/1/2 quart dish)
- Whisk the mayonnaise, sour cream, thyme, garlic powder, onion powder, salt and pepper together in a large bowl, combining well together.
- Fold in the chicken, cheese and celery, again combining well together.
- Spread this mixture out in the baking dish evenly.
- Combine the cracker crumbs and the melted butter. Sprinkle evenly over top of the chicken mixture.
- Bake in the preheated oven for half an hour until golden brown and bubbling around the edges.
- Let sit for 5 to 8 minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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