EASTER is the perfect excuse for getting together and celebrating with family and friends over fresh, delicious seasonal food.

Whether you are looking for the perfect breakfast to eat on the go, a tasty side-dish to accompany the Easter roast or quick, tasty eats – these Primula Cheese recipes will be perfect for Easter feasting.

Mini Breakfast Frittata Muffins

Serves: 12.

  • 1 tube of Primula Light Cheese
  • 280g cooked quinoa
  • 300g frozen peas
  • 3 spring onions, finely sliced
  • 10g mixed herbs, e.g. mint, parsley or dill, finely chopped
  • 7 large eggs
  • Salt and pepper
  • Paper cases or baking parchment.

Preheat oven to 200˚C / 400˚F.

Line a muffin tin with paper cases.

In a large bowl, combine the quinoa, peas, spring onions and herbs and mix well.

Add the eggs, salt and pepper and whisk until well combined.

Using a small ladle, portion the mix into the paper cases, ensuring an even spread of ingredients.

Top with a squeeze of Primula Light cheese spread into the centre of each Frittata.

Bake for 15-20 minutes, until the muffins are set and the cheese is bubbling and melted.

Enjoy warm or at room temperature.

Dutch Baby with Cheese, Bacon and Kale

Serves: four.

  • Batter, 40g plain flour
  • 120ml full fat milk
  • 2 large eggs
  • Pinch of salt
  • Pinch of grated nutmeg
  • 4 tbsp. butter.

To make the filling:

  • 6 slices of bacon
  • 2 handfuls of curly kale, stems removed
  • 1 tsp. olive oil
  • Salt and pepper
  • 100g Primula Original Cheese Tube.

Preheat oven to 220˚C/425˚F /Gas Mark7.

Place bacon on an oven tray and grill until crispy.

Set bacon aside and allow to cool.

In a medium bowl, lightly beat the eggs with the milk.

Whisk in flour, salt & nutmeg until just combined. The mixture should be a little bit lumpy.

Melt butter in a heavy, oven-proof frying pan (a cast iron skillet is ideal), either in the oven or on a hob.

When butter has melted, pour in batter and place in the oven.

Bake until pancake is golden brown, approximately 15-20 minutes.

Whilst the pancake is baking: Fry kale in olive oil over a high heat, until edges start to crisp. Season well with salt & pepper.

Break the bacon into shards, and fill pancake with kale and bacon.

Finish with generous dollops of Primula cheese.


Cheesy Parsnip Mash

This flavour packed cheesy mash will convince even the fussiest of eaters to devour their veg.

Serves: 4-5

  • 150g Primula Original Cheese
  • 400g parsnips
  • Olive oil
  • 5 sprigs of thyme
  • Salt and pepper.

Preheat oven to 200˚C/400˚F/Gas Mark 6.

Chop parsnips into small chunks, toss with olive oil, salt & pepper and sprigs of thyme. Roast in oven until very soft (20-25 minutes) but not crispy.

In a food processor, combine parsnips with Primula Cheese and blitz to a smooth puree. You may need to add 1-2 tablespoons of milk or water if the mixture is too thick.

Check seasoning and add more salt and pepper if necessary.

Serve hot.