Easter: it’s a family affair

The Sunday Roast isn’t just a meal, it’s a weekly institution that reaches its ceremonial peak over Easter.

There is something quietly heroic about a table groaning under the weight of meat, golden potatoes, Yorkshire puddings, and vegetables that may or may not have been boiled into submission.Or roasted with a scattering of thyme and coat of Cider & Horseradish Mustard for fluffy centres with crispy bursts of whole mustard seeds.

Families gather not just to eat, but to reaffirm their roles – the self-appointed gravy judge, the overzealous carver, the one who insists ‘we’ve made far too much’ before going back for thirds.Why not roast it all. Keep things simple and tasty. Potatoes, carrots, shallots, turnips with Creamed Horseradish stirred into the final stages.

At Easter, the roast becomes more than routine, it’s a ritual. In a world of rushed lunches and solo dining, this is a moment where time slows, waistbands loosen, and conversation flows as freely as the gravy.

If Christmas is the grand theatrical production, Easter Sunday lunch is the well-loved encore.Try something different – tenderstem broccoli. Cook it in advance, drain and leave to the side. When you’re ready, heat it through with a knob of butter and spoonful of sweet garden Mint Sauce.

Spring marks the arrival of new-season British Lamb, and there’s something rather poetic about eating the first fresh produce of the year, just as the country shakes off winter.Historically, lamb has also carried deep associations with renewal and rebirth, making it a natural fit for Easter’s themes.

But let’s be honest, tradition only survives if it tastes good too.And lamb does more than taste good, it practically begs to be slow-roasted with garlic and rosemary until the whole house fills with the delightful aromas of a traditional ‘Sunday’.

It’s the kind of dish that convinces, even the most modern of households to say, ‘Actually, let’s do things properly this year’.

And, with garden Mint Sauce on the side and sweet Redcurrant Jelly stirred into the gravy, it’s a heavenly family feast.

The Roast ‘Dinner’ Collection – just £15 (+p&p). Including:

Bramley Apple Sauce with Cider (240g) Made with Bramley apples & British dry cider

Mint Sauce (195g) A blend of garden mint & white wine vinegar

Redcurrant Jelly (215g) Rich, smooth and bursting with fruit

Creamed Horseradish Sauce (220g) Made with horseradish root & single cream

Cranberry Sauce (260g) Crammed with cranberries, this spoonable sauce has a richly intense flavour.

Enjoy!

No Easter would be complete without the humble yet iconic hot cross buns.

These softly spiced, fruit-studded buns, marked with their distinctive cross, have been part of British Easter traditions for centuries, though their origins are a delicious blend of fact and folklore.

Some say they date back to medieval monks who baked them on Good Friday, the cross symbolising the crucifixion.

Others insist they were once considered so special, that they were banned from everyday consumption and reserved strictly for religious observance (a rule modern Britain has cheerfully ignored, by eating them from January onwards, in some cases – January to January!).They are fabulous simply toasted, oozing with butter and proudly carrying one of our EXTRA fruity Jams.

Or……really push the boat out with this Hot Cross Bun B&B Pudding. It makes Easter Feasting that EXTRA bit special.

RECIPE – HERE.

We asked our Food Lovers what their favourite Stokes’ chilli sauces are, and took the top three to wrap in our Chilli Tasting Collection.

It makes a great gift for anyone who likes things a little on the hot side

Here is what you get!Habanero Hot Sauce

Hot, fermented Habanero chillies balance intense depth with a really clever, subtle fruity finish, this is a Great Taste Award Winner. Enjoy!Sweet Chilli Sauce

Made with red chillies and red peppers, our Sweet Chilli Sauce overflows with the vitality of the Orient. And, it’s so versatile – just imagine the many ways you might use it.Chilli Ketchup

A twist on the best – savour the rich tomato taste and then feel the heat of the chilli spices kicking in.

Spice up your shepherd’s pie, potato wedges, fish cakes … stir it into a gravy for a spicy edge – love it!

THE COLLECTIONJust £18 (+p&p)