Easter Feasting: A Weekend’s Worth of Recipes

Image by Lauren Bamford & styling by Stephanie Stamatis

This long weekend, we bring together a selection of recipes from the IN BED Journal designed to carry you through the day; from a nourishing breakfast to a produce-led lunch, and something indulgent to finish. Begin with Green Baked Eggs, before moving to a long-table lunch of Spring Roast Pork and generous sides: recipes that celebrate simple ingredients and thoughtful cooking. And because it wouldn't be Easter without chocolate, we've chosen a decadent Chocolate Mousse to close proceedings. Whether you’re hosting a full gathering or cooking just for a few, these recipes are an invitation to lean into the rituals of the long weekend: to cook, to connect, and to enjoy the beauty of a meal shared at home.

Green Baked Eggs by Harriet Davidson

"I hope hot cross buns are a plenty on your long weekend morning table but this recipe is one for when you’re needing something savoury, something green and something that feels good in your stomach. This green baked eggs dish is inspired by both my mother’s spanakopita recipe, a favourite of mine, and a breakfast I had on my first trip to Paris at Café Oberkampf."

This recipe is one for when you’re needing something savoury, something green and something that feels good in your stomach.

Spring Roast Pork by Harriet Davidson

"Claydon Park's farm, along with the produce beds, includes pigs, cows and lambs that are sold through the local butcher. It’s hard to imagine animals that have had a happier, healthier life. The pigs at the farm are fed twice a day with the food scraps from the local supermarkets. Spending a little more on good quality, sustainable farmed, meat is so important, and so worth it. It’s not often I cook a roast but goodness, when it’s a product like this, how could you not? This roast leg is the star of the show for this spring lunch, prepared simply to complement Claydon’s beautiful vegetables."

Braised White Beans by Poppy Powell & Federico Patino

"The braised white bean recipe is a favourite of ours. Beans are such a humble dish, tragically underrated and under-recognised! Not only are they delicious, they are one of the most culturally important ingredients in the world."

Beans are such a humble dish, tragically underrated and under-recognised! Not only are they delicious, they are one of the most culturally important ingredients in the world.

Shaved Brussel Sprouts w/ Lemon & Anchovy by Harriet Davidson

"This recipe came from a recent Brussels sprouts conversation I had with a brilliant chef I’m learning huge amounts from, on everything from chopping chives to tasting and seasoning. It uses the vegetable in a completely different way to the richer roasting I usually turn to. It’s fresh and crunchy, it’s light and bright, it’s zesty with zing and has that texture from the nuts that I crave in almost everything I eat. The combination of lemon, garlic, olive oil, parmesan (go heavy), pepper (also go heavy) and anchovy is just something we all need more of in life. I literally sat at my window and smiled to myself when I ate this the first time I made it."

Chocolate Mousse w/ Whiskey Soaked Prunes by Harriet Davidson

"I admit, I’m a bit of a prune addict, perhaps having grown up with my Father’s stewed rhubarb, apple and prunes. The addition of these whiskey-soaked prunes add another layer of warmth and makes the dessert feel a little more luxe, because we can use all the luxe we can get at the moment. But, if there are no prunes in your pantry and you’ve finished the whiskey, the choc mousse is perfect just as is, perhaps with a little drizzle of olive oil and definitely a sprinkle of sea salt."