The Ultimate Easter Sunday Lunch

We’ve got the perfect Easter recipes so you can be the host with the most and wow your guests with your cooking skills. Seasonal Spring lamb and hot cross buns all served on Truly gorgeous serveware? Sounds like the Ultimate Easter Sunday Lunch to us!

Easy Roast Lamb Recipe

Instead of spending your Sunday slaving away in the kitchen, this Easy Roast lamb recipe is quick and delicious; so you can spend less time cooking and more time eating and relaxing.

Serves 6


1 large leg of lamb (2.5kg)

4/5 cloves of garlic

1 bunch of thyme

1 bunch of oregano

400g can chopped tomatoes

Zest and juice of 1 lemon

1kg of new pototoes

250g pitted greek kalamata olives

4 tbsp olive oil


  1. Preheat the oven to approx 220C. Using a pestle and mortar, bash the garlic, half of the thyme and oregano, and lemon zest together. Add in the lemon juice, a splash of olive oil, and a pinch of salt and mix together. Using a sharp knife, stab the lamb across the whole joint and slather the paste into the holes.

2. Pour the new potatoes into a roasting tray, and cover with the leftover paste and olive oil. Place the lamb amongst the potatoes and roast for 20 minutes, then reduce the temperature to 180c and roast for 1 hour 15 minutes for medium rare, and another 15 if you prefer medium. Turn the potatoes and baste the lamb with the juices. Once the lamb is done, add in the remaining herbs in with the potatoes, and keep warm.

3. Take out the potatoes, and place the roasting tin over a medium flame. Pour in the canned tomatoes and olives to the pan juices and simmer for 3-4 minutes. Serve the lamb with the potatoes, sauces and a simple Spring salad. Enjoy!

Serve it with

Constellation Plate | Fluted Bowls | Ceramic Jug | Wooden Serving Board | Fluted Red Wine Glasses

Hot Cross Buns Recipe

If you’re in need of an Easter sweet treat, then these delicious hot cross buns should hit the spot. The fruit buns are packed full of flavour and are certainly worth the effort!

Makes 15 buns


150ml full-fat milk, plus 2 tbsp more

50g butter

500g bread flour

1tsp salt

75g caster sugar

1 tbsp sunflower oil

7g sachet fast-action yeast

1 egg beaten

75g sultanas

50g mixed peel

zest 1 orange

1 apple, peeled, cored and finely chopped

1 tsp ground cinnamon

For the cross

75g plain flour, plus extra for dusting

For the glaze

3 tbsp apricot jam


  1. Bring the milk to the boil, then remove from heat and add the butter. Leave to cool until it reaches room temperature. Put the bread flour, 1 tsp salt, caster sugar and yeast into a bowl. Make a well in the centre, and pour in the warm milk and butter mixture then add the beaten egg. Mix well using a wooden spoon, then combine everything together using your hands until you have a nice sticky dough.

2. Pour the mixture onto a floured surface and knead the dough until you have a nice smooth and elastic consistency. Place the dough into a lightly oiled bowl, and cover with oiled cling film and leave in a warm place until it has doubled in size (approximately one hour.)

3. With the dough still in the bowl, add in the sultanas, orange zest, mixed peel, 1 finely chopped apple and the ground cinnamon. Knead all the ingredients into the dough then leave to rise for another hour, making sure to cover with oiled clingfilm.

4. Divide the dough into 15 even balls, and roll them out on a floured surface. Place them onto a lined baking tray ensuring you leave enough space for them to expand whilst in the oven. Then leave for another hour, covering with oiled clingfilm.

5. Preheat the oven to 200C. Next, mix together the plain flour and slowly add in 2-3 tbsp water to make the paste for the cross. Pour into a piping bag and pipe your crosses on the buns, the pop into the oven and bake for 20 minutes until a nice golden brown.

6. Slowly heat the apricot jam until melted, and glaze over the buns whilst still warm then leave to cool. Bon Apetit!

Serve it with

Fluted Crystal Vase | Constellation Plate | Pom Pom Serving Platter | Round Shagreen Tray