Celebrate Easter with lamb in a different but very
easy way…….
Less time cooking and more time to enjoy

Lamb Pasta Melt

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 tsp dried oregano

500g pack lamb mince

400g tin chopped tomatoes

140g pitted black olives

200g frozen spinach (about 7 cubes), defrosted

30g pack dill, thick stems removed, and leaves chopped

250g farfalle or preferred pasta shape

1 ball half-fat mozzarella, drained and finely torn

Method

  • Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 mins over a medium heat. Add in the oregano and lamb, turn the heat up to high and cook for a further 5 mins.
  • Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 mins until the lamb is cooked through.
  • Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 mins, until tender. Drain.
  • Preheat the grill to medium-high. Stir the meat mixture into the drained pasta and spoon into a 1.5ltr ovenproof dish. Top with the mozzarella and cook under the preheated grill for 4-5 mins, until golden and bubbling.

Mini Egg Cheesecake

Mini Egg Cheesecake

This mini egg cheesecake is a no bake recipe, so dead simple but needs a few hours to set or ideally overnight in fridge.

Ingredients

For the base

250g/9oz chocolate digestive biscuits

80g/2¾oz unsalted butter, melted, plus extra for

greasing

For the filling

680g/1lb 8oz full-fat cream cheese, at room

temperature

90g/3¼oz icing sugar

1½ tsp vanilla bean paste or maple syrup is a good

substitute

320ml/11fl oz double cream

320g/11½oz sugar-coated chocolate mini eggs,

roughly chopped, plus extra to decorate.

Method

  1. To make the base, line the bottom of a 20cm/8in
    springform or loose-bottomed cake tin with baking
    paper and lightly grease the sides.
    2. Add the biscuits to a food processor and blend
    to a fine crumb texture. Alternatively, add them to a
    food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter.
  2. Tip the biscuit mixture into the tin and use the
    back of a spoon to press down firmly and evenly.
    Place the tin in the fridge to chill.
    4. To make the filling, place the cream cheese,
    icing sugar, vanilla and half of the double cream in a
    large bowl and beat until smooth and thick. Stir in
    the chopped chocolate eggs.
    5. In a separate bowl, whip the rest of the double
    cream until it forms stiff peaks. Fold this into the
    cream cheese mixture.
    6. Pour the filling into the tin and level the top.
    Leave to chill in the fridge for at least 6 hours or
    overnight.
    When ready to serve, remove the cheesecake from
    the tin.