Put your leftover Easter eggs to good use with this tasty bun recipe
Put those leftover Easter eggs to good use and get the kids into the kitchen to try out this recipe from Suzie Lee, winner of the BBC series Best Home Cook.
Easter egg leftover buns
100g Easter egg chocolate
100g salted butter
Approx. 16 rich tea or digestive biscuits (Depending on brand and size)
Approx. 50g – 100g other chocolate treats (like mini eggs)
Handful of marshmallows – chopped up if you don’t have mini ones (optional)
Line the tin with baking parchment.
Place the butter in the pan and put on a low heat, once the butter has started to melt, add the chocolate and then marshmallows (at this point you should be able to turn off the heat and the residual heat will melt the marshmallows) –all 3 of these elements will turn into a thick sauce (leave to cool slightly)
Using your hands crush each biscuit in your hand (this will great uneven biscuit pieces) and crumble into the thick sauce, do this a quickly as you can and mix quick to cover all the biscuit pieces with the thick chocolate sauce.
Then pour this mixture out into the lined tin, top with marshmallows and mini eggs or your choice of treat. Then let this tray bake set for at least an hour and then divide up into squares and enjoy!
Or why not try your hand at this Easy Lamb kebab
Approx. 300g Leftover roasted lamb – shredded
Leftover gravy (if not, some stock)
Shredded spinach leaves to serve
150g self-raising flour (and extra for rolling)
150g natural yoghurt
Pinch of salt and pepper
Pickled red cabbage
¼ a red cabbage finely shredded
150ml apple cider vinegar
1 heaped tbsp sugar
1 large clove of garlic minced
1 tsp salt
¼ tsp ground black pepper
100g natural yoghurt
Handful of mint leaves (finely shredded)
1 tsp of cumin powder
1 tsp of garlic powder or 1 finely mince garlic clove
Pinch of salt and pepper
Place the shredded red cabbage in a bowl or glass jar. Put the apple cider vinegar, water, sugar, garlic, salt and pepper into a pan and bring up to a boil, then pour over the cabbage. Cover and let it cool. For best results let it sit for at least 2 hours (but can be used once cooled).
In a bowl place the yoghurt in with the salt and pepper then add the flour a bit at a time and mix till all combined and you might not need all the flour.
Then knead for a minute until it comes into a ball, then oil the bowl and put clingfilm or beeswax over the bowl and leave the dough to rest for 20 minutes.
In a bowl mix the yoghurt, mint leaves, cumin powder, garlic and salt and pepper together.
In another pan add in the leftover gravy and heat through, if you have no more gravy make up some chicken/beef or lamb stock (about 200-250ml) and bring that up to a boil. Then toss in the shredded lamb and mix well. Keep on a really low heat to keep warm.
Now divide up the dough into 4 balls, dust your kitchen bench with flour and roll out flat into rounds to about 2/3 mm thick.
Heat up a dry pan and then put the first flatbread on the frying pan and after 30-60 sec it will start to puff up, flip it over and repeat. If the flatbreads are burning really quickly lower the heat.
Now put everything out on a big board to share- hot flatbreads, hot shredded lamb, shredded spinach leaves, pickled cabbage and yoghurt dressing.