Easter Food & Easter Eggs

I recently read this article on Food24:

The story behind these 5 favourite Easter foods

And based an Easter menu around 3 of them.

When we sit down for Easter Lunch, most of us will be sharing dishes that we look forward to year after year. It’s quite a beautiful thought that our grandmothers and their grandmothers may have passed down a recipe through hundreds of years of generations.

We eat lamb, eggs and very specific baked goods, but why?

Read on about Easter Eggs and give the recipe a go.

And keep a look out for upcoming blogs on two more traditional Easter foods – and why they’ve become our favourites.

Of course – each dish is made all the more delightful with a Chaloner Premium artisanal product or two.

(Click here for the full article)

Easter Eggs

Easter eggs

As a long-standing symbol of rebirth and fertility, eggs have become synonymous with Easter celebrations. Before Christianity, pagans would observe the equinox with eggs as a symbol of rejuvenation of life, mimicking nature’s change in season from winter to spring.

For rebirth, eggs can represent the resurrection of Christ as well. As the New Testament and its biblical stories take place in the northern hemisphere, Easter would be celebrated in conjunction with the coming of a new season of booming baby animals and the blooming of flowers.

Scotch Eggs

5 x large free-range eggs

2 x 250g packets of mixed cooked grains

2 heaped tsp. Chaloner Almond & Olive Tapenade

30g fresh parsley

50g plain flour

100g fresh breadcrumbs

2L vegetable oil, for frying

Chaloner Olive & Chilli Marmalade for serving


Soft-boil 4 eggs in a pot of boiling salted water on a medium high heat for 5 minutes exactly, then transfer to a bowl of ice-cold water. Once cooled, carefully peel them.

Tip the grains into a food processor with the tapenade, pick in the parsley leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed.

Divide into 4 balls. One at a time, pat out on a 15cm square of greaseproof paper, to just under 1cm thick. Place the paper flat on your hand, put a peeled egg in the center and mold the mixture up and around the egg to seal it inside, using the paper to help you. As it comes together into a ball, remove it from the paper and press gently in your hands to create the perfect covering – patch up any holes as you go.

Place the flour in one bowl, beat the remaining egg in another, and the breadcrumbs into a third bowl. Cover the coated eggs with flour, dip into the beaten egg and roll in the crumbs until well covered, then chill.

When you’re ready to cook, just under half-fill a large deep pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.

Carefully lower the Scotch eggs into the pan using a slotted spoon and cook for 8 minutes, or until golden. Scoop out and drain on kitchen paper.

Cut in half and serve seasoned lightly with sea salt and with Chaloner Olive & Chilli Marmalade.

scotch eggs