Children off school for Easter? Get them excited to be in the kitchen with
this easy, seasonal recipe for savoury muffins - the first
in our Easter series, sponsored by Lidl
These little 'nests' are the brainchild of Michelin starred chef Kevin Love, and make a delicious Easter-themed snack to tide you over
until the big roast dinner. Just ask Mumsnet blogger Emma, of
BrummyMummyof2, and the lovely Erin, who stepped up to make them and
50g day-old bread (crusts removed and cut
60g honey roast
120ml semi skimmed milk
2 potatoes (grated and
salt and black pepper
25g melted butter, plus extra
1. Bring a pan of water to the boil and cook the broccoli for 3-4 minutes
until tender, then drain and refresh in cold or iced water. When
cold, trim the florets into smaller pieces.
2. Meanwhile, melt the butter in a pan and add the leek. Cook
for 5 minutes or until soft, then remove and allow to cool.
3. In a large bowl, mix the leek and broccoli with the bread, cheese and
4. In a separate bowl, whisk the eggs and milk together, add a pinch
of salt, and then add to the other ingredients. Cover and chill
for 30 minutes.
5. While the mix is chilling, preheat the oven to 200ºc
and grease a muffin tin with butter ensuring it is well covered.
6. Make the nests by mixing the potato and egg together and
seasoning with salt and pepper. Line the muffin moulds with a thin
layer of the potato mix, ensuring the sides and bottom are covered but
not too thickly. Pour or brush a little melted butter over the nests
and bake in the oven for 15 minutes or until golden.
7. Turn the oven down to 180ºc, spoon the chilled muffin
mix into the nests and return to the oven for a further 15 minutes. When
the muffins are cooked, remove them from the tin and allow to cool