Easter Squeezy Hot Cross Buns

A savoury twist on a classic Easter treat. This unique hot cross bun recipe is the perfect brunch for the whole family to enjoy this Easter. We are elevating it even further with a good squeeze of Primula over the top, to enhance its signature look. Give it a try, these savoury buns are sure to impress!

Ingredients (makes 4):

  • Primula Cheese and Ham
  • Branston Pickle
  • Streaky Bacon Rashers or Sausages
  • Cheesy or Original Hot Cross Buns
  • Chives
  • Butter
  • 4 eggs
  • Salt and pepper to taste

Method:

  • Begin by pan frying your bacon or sausages
  • Remove your cooked meat, in the same pan scramble your eggs, then top with chives
  • Toast your hot cross buns then top with butter and a generous spread of Branston Pickle
  • Top with your eggs, preferred meat and good squeeze of Primula Cheese and Ham
  • Once you have filled all your hot cross buns, go over the cross on top using a squeeze of Primula for that signature look!

 

 

Easter Squeezy Cornflake Nests 

Introducing Easter Squeezy Cornflake Nests – a savoury spin on the beloved Chocolate Cornflake Cakes! This creative twist swaps chocolate for creamy Primula Cheese and Chive, giving the crunchy cornflake base a rich, cheesy flavour. Instead of mini eggs, these nests are topped with crispy The Jolly Hog’s streaky bacon rashers, a drizzle of maple syrup, and fresh chives for a perfect balance of savoury and sweet. Light, crispy, and utterly moreish, these nests are a must-try for an Easter breakfast bite or brunch – a fun and delicious recipe to try with the kids and surprise the whole family!

Ingredients:

  • Primula Cheese and Chives
  • Kellogg’s cornflakes
  • The Jolly Hog’s Streaky Bacon Rashers
  • Maple syrup
  • 1 egg white
  • Salt and pepper to taste
  • Chives

Method (makes 4 nests):

  • To a bowl add one egg white and whisk till fluffy and airy.
  • To the same bowl add a good squeeze of Primula Cheese and Chives, and salt and pepper to taste.
  • Whisk till smooth and airy.
  • Add in 2 cups of Kellogg’s cornflakes and fold carefully making sure each piece is coated without crushing them.
  • Carefully place the coated cornflakes in a muffin tin leaving as much airy space as possible.
    1. Note: do not pack and press down the cornflakes when placing into mould as this will make the nests dense and will lose its crunch.
  • Cook in the airfyer for 4 minutes on 200 degrees (or oven) until golden and crispy.
  • When chilled, take the nests out the muffin tray, top with a good squeeze of Primula Cheese and Chives, cut up pieces of The Jolly Hog’s streaky bacon rashers and a drizzle of maple syrup.

 

 

Easter Squeezy Salmon Pancakes

Give your Easter brunch a delicious twist with these Easter Squeezy Salmon Pancakes! Light, fluffy, and packed with flavour, these pancakes are the perfect balance of indulgent and refreshing. Topped with silky Leap Smoked Salmon, fragrant herbs, and a generous squeeze of Primula Original, they’re a guaranteed crowd-pleaser. Try them this Easter and bring a little gourmet flair to your family feast!

Ingredients (makes 6 pancakes):

Pancakes:

  • Primula Original
  • 300g self-raising flour
  • 1 tsp baking powder
  • 2 medium eggs
  • 300ml milk
  • Salt
  • Olive Oil
  • Butter

Alternatively, we also love Aunt Bessie’s American Style Pancake and Waffle mix! To make the batter, simply add 2 eggs, some water and a good squeeze of Primula Original!

Toppings:

  • Leap Smoked Salmon
  • Primula Original
  • Dill
  • Capers
  • Salt and Pepper to taste

Optional:

  • Pickled red onions
  • Chives
  • Cucumbers

Method:

  1. Mix the flour and baking powder into a large bowl with a small pinch of salt.
  2. Crack in the eggs and whisk until smooth. Add a squeeze of Primula Original and milk while whisking.
  3. Add a drizzle of oil and a small knob of butter in a non-stick frying pan until sizzling.
  4. Add a generous amount of batter to create your desired pancakes the size you like. We would recommend 20cm pancakes for a serving size.
  5. Cook until bubbles start to form on the surface, then flip and cook the other side.