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Hey there, snack enthusiasts! We have some exciting news to share with you all. Easter Greens has just expanded its range of delectable treats, and trust us, you're going to want to get your hands on these new savoury snacks. So sit back, relax, and let's dive into the deliciousness!

First up, we have Habas Fritas – fried broad beans tossed in salt. We're not talking a healthy little bit it's that perfect salty snack you want with your drink of choice in the evening.  

We've had them for a while - the Hodmedod's roasted fava beans. These little wonders come in two delightful flavors now! The favourite classic salted and tangy salt and vinegar. A perfect on-the-go snack to satisfy your cravings or try them on top of a salad for that extra crunch. .

Now, brace yourselves for a taste sensation with a kick! Introducing Huligan Jalapeno Pretzel Bites. These bite-sized morsels are full of jalapeno-flavoured goodness, guaranteed to add some excitement to your snacking routine. They're like a fiesta in your mouth, and we can't get enough of them... seriously come buy some before we eat them all ourselves. 

If you're looking for a lighter option that still delivers on flavor, our crispy seaweed snacks are a must-try. Available in both salted and wasabi flavors, these delicate sheets of seaweed offer a unique taste experience. Crispy, salty, and a touch of wasabi heat – it's a winning combination for a snack on the go that keeps it light.

Calling all vegetable lovers! Get ready to meet Emily Crisps Rainbow Roots. These colourful chips are made from a blend of real vegetables like sweet potato, beetroot, and parsnip. Packed with natural goodness and baked to perfection. 

Last but not least, we have Clear Spring Rice Crackers with Olive Oil. These crispy crackers are crafted with care, using high-quality ingredients. The subtle hint of olive oil adds a touch of sophistication to these bite-sized delights, making them a great accompaniment to your favourite dips or enjoyed on their own.

We're always on the lookout for new and exciting snacks to add to our range so if there is something missing you would like let us know! 

Calling all white chocolate lovers! (we know you are out there... we get lots of requests for white chocolate) We've got Happi bars in two incredible flavours. First up, the classic Happi bar that's pure unadulterated creamy goodness. The for something different a fruity twist! The Raspberry Happi bar. White chocolate with a burst of tangy raspberry. Happiness in every bite. Trust us... we've been having lots of bites of it.

Find them in store for just £2.99 each. 

Say hello to the new Vego Crispy Bar

You know how amazing Vego bars are, right? Well, they've just added to the family! Say hello to the Vego Crispy Bar. It's like a crunchy chocolate combo that'll we didn't know we needed but now are obsessed with.

The familiar vegan chocolate packed with rice crisps. Perfection!

Available in store now for just £1.65

The sun is coming out so it's time for some fresh and delicious recipes to enjoy outside! 

Ingredients -
2 cups oyster mushrooms
2 tablespoons olive oil
2 cloves of garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/2 teaspoon chilli powder
6 Amazin Tortillas
1 little gem lettuce
2 plum tomatoes
½ a red onion
1 bunch coriander
1 lime
Salt and pepper to taste

Method -
1. Heat the olive oil in a large frying pan over medium heat. Add the minced garlic and sauté for a minute until fragrant.
2. Add the oyster mushrooms to the frying pan and cook for about 5-7 minutes, stirring occasionally, until they become tender and slightly crispy.
3. Sprinkle the smoked paprika, cumin powder, chilli powder, salt, and pepper over the mushrooms. Stir well to evenly coat the mushrooms with the spices. Cook for an additional 2-3 minutes to allow the flavours to get to know each other.
4. Warm the corn tortillas in a dry pan, directly over a gas flame (lind your fingers!) or in a microwave for 30 seconds. It makes them nice and soft for wrapping.
5. It’s time to assemble! We’ve added in some suggestions in the ingredients - lettuce to shred, tomatoes and onion to slice, a sprinkle of coriander and a lime wedge but you can add whatever you like! Avocado, Oatly creme fraiche… even some Violife tex mex shredded cheese… just enjoy!

Ingredients:

• 1 cup fresh lemon juice

• 1 tbsp lemon zest

• 1 cup granulated sugar

• 1/2 cup vegan butter, melted

• 1/4 cup cornstarch

• 1/4 tsp salt

Instructions:

1. In a medium saucepan, whisk together the lemon juice, lemon zest, and sugar until well combined.

2. Add the melted vegan butter and whisk until smooth.

3. In a separate bowl, mix together the cornstarch and salt until combined.

4. Gradually whisk the cornstarch mixture into the lemon mixture until smooth.

5. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to boil, about 5-7 minutes.

6. Reduce the heat to low and continue to cook, whisking constantly, for an additional 2-3 minutes.

7. Remove the saucepan from the heat and let the lemon curd cool for a few minutes before transferring it to a glass jar.

8. Cover the jar with a lid and refrigerate the lemon curd for at least 1 hour or until it's completely chilled and set.

9. Enjoy the vegan lemon curd on toast, scones, pancakes, or as a delicious filling for cakes and pastries.

This recipe for vegan lemon curd is easy to make and has a tangy and sweet flavour that's perfect for adding to your favourite desserts or spreading on your morning toast. Give it a try and see how delicious vegan lemon curd can be!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

These beautiful puffy American style pancakes work perfectly with gluten free flour too!

Ingredients -
125g Doves plain flour
1 tsp Doves baking powder
150ml Brose oat milk
2tbsp Granulated sugar
1/2tsp Vanilla paste
Pinch of salt

Method -
1. Grab a big bowl to mix your batter in. Add in the flour and sugar, give it a quick whisk to remove any lumps
2. Next add in all your liquids and whisk well until there are no dry lumps and you have a smooth thick batter. There is no need to over whisk it though! Just until it’s nice and smooth
3. Warm a non-stick pan over a medium/high heat.
4. Rub some oil over the pan using kitchen paper, this avoids oily pancakes and just helps them not to stick. Add in roughly 1/4 cup of batter into the pan and leave to settle. It will form it’s own perfect circle if you just drop all the batter in one spot.
5. Cook until you start to see bubbles forming on the surface, the pancake will also start to puff up. Gently flip
and leave to cook for a further 1-2 minutes.

*The first crepe is normally sacrificed to the pancake god but after the first one they get easier to flip honest!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Looking for thin, delicate crepes this pancake day? We've got you covered with this egg free, dairy free and fuss free recipe. 

Ingredients -
250g Doves plain flour
530ml Brose oat milk
30ml Vegetable oil
3tbsp Granulated sugar
1tsp Vanilla Paste 

Method -
1. Grab a big bowl to mix your batter in. Add in the flour and sugar, give it a quick whisk to remove any lumps
2. Next add in all your liquids and whisk well until there are no dry lumps and you have a smooth batter. There is no need to over whisk it though! Just until it’s nice and smooth.
3. Warm a non-stick pan over a medium/high heat.
4. Rub some oil over the pan using kitchen paper, this avoids oily crepes and just helps them not to stick. Add in roughly ½ cup of batter into the pan (perfect for a 28cm pan) and rotate the pan to have an even thin layer of batter.
5. Brown for 2-3 minutes and then flip. Brown again for a further minute and it’s done!

*The first crepe is normally sacrificed to the pancake god but after the first one they get easier to flip honest!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Want to go that extra mile this Burn's night? Why not try making your own haggis from scratch!

Ingredients for 6 -
50g mixed lentils
50g pearl barley
30g naturli butter
1 large white onion, finely chopped
1 large carrot, finely diced
75g chestnut mushrooms
½ tsp ground allspice
½ tsp ground black pepper
90g pinhead oatmeal
½ tbsp natex yeast spread
600ml kallo vegetable stock
1½ tbsp molasses

Method -
1. Soak the mixed lentils in cold water for at least three hours to make them quicker and easier to cook. 
2. Boil the barley and drained lentils for about 30-45 minutes until the lentils are softened and the barley has a little bite. Set aside in a bowl.
3. Next melt half the butter in a frying pan and fry the onion on a medium heat until well softened, then add the carrot and fry until both are soft and beginning to brown. Add in the mushrooms and fry for a couple more minutes. 
4. Add the all spice and pepper and cook until fragrant.
5. Put the lentils and barley into the pan with the spiced veggies along with the oatmeal and the remaining butter and stir well to combine.
6. Dissolve the natex and treacle in the stock and pour 400ml of it into the pan. Turn up the heat and bring everything to a boil, then reduce the heat to simmer until the mixture is very thick and the lentils/barley are very tender, adding more stock as and when needed so it doesn't boil dry.
7. Heat the oven to 180C/350F/gas mark 4 and grease a tin to bake your haggis in. 
8. Taste the mix for seasoning, add any extra salt and pepper to your taste. Add your haggis mix into the tin, cover and bake for 30 minutes and then bake for a further 30 minutes uncovered.
9. Leave to cool slightly before dishing out and enjoy!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

It's Seville orange season so let's make marmalade 

 
Ingredients for 3 x 750ml jars -
1kg Seville oranges
1 lemon
1kg light muscovado sugar
1kg granulated white sugar

Method -
1. Cut the oranges and lemon in half and squeeze the juice into the pan. Put a piece of muslin into a separate bowl and spoon the pips and pith into it.
2. Cut the peel of the oranges to the desired thickness, tearing off any large pieces of remaining flesh and adding them to the muslin as you go. Put the shredded peel into the pan and tie the muslin bag up tightly and add that too.
3. Pour over 2.5l of water, bring to the boil and then simmer gently for 2 hours. The peel should be soft.
4. Remove the muslin bag and allow to cool in a bowl. It needs to be cold enough to squeeze, turn off the heat for the marmalade so that it doesn’t burn while the bag cools.
5. Bring the marmalade back to a simmer, and squeeze the muslin bag hard into it – a good quantity of gloopy juice should come out. Stir this in and then add the sugars and stir well until dissolved.
6. Turn the heat up and boil rapidly until the marmalade reaches setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) but to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so. If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it's ready. If not, check it every five minutes or so.
6. Allow to sit for 15 minutes then spoon into sterilised jars and seal immediately.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Name - Pauline

When did you start at Easter Greens? July 2022

What do you do at Easter Greens? I try to speak to tourists in their native languages only to figure out that they’re actually Italian and not Spanish

Why did you want to work at Easter Greens? I used to shop here before I started to work here and always thought that it would be such a nice job and then my friend Izzy told me that they were hiring so I applied for it :)

What do you love about working at Easter Greens? I love being able to pet dogs and that all the customers are really lovely

What is your favourite item that we sell? The white chocolate Love Raw cream wafer bars

What do you like to do outside work? I like to read, sing and walk through the city

What gets you out of bed in the morning? About 20 alarms in 5-minute increments

What are your ambitions in life? I actually just graduated from Drama school, so I aspire to work as an actor in theatre and film and I also want to travel the world - ideally I’d love to travel for acting work and just live in lots of different places for short periods of time

Now COVID restrictions are lifting what are you excited to start doing again? Watch live theatre and spend time with my friends

Tell us an interesting fact about yourself. I worked at a windsurfing school for a summer when I was 17 and one time I saved 2 kids from almost drowning

Who says salads cant be enjoyed as things get colder?

Ingredients -
1 medium-sized butternut squash (peeled and cubed)
3tbsp Suma olive oil (divided)
25 g Bramik raw pecans
2tbsp Suma brown sugar
60 g rocket (chopped)
30 g Bramik dried cranberries
1tbsp Aspal balsamic vinegar
Sea salt + black pepper

Method -
1. Preheat oven to 200C
2. In a bowl mix the butternut squash cubes in 1tbsp of olive oil and plenty of salt and pepper. Roast for 15-20 minutes or until tender but keeping it’s shape. You don't want mash.
3. While roasting, toast the pecans in a pan over medium heat until golden and fragrant then pop aside.
4. In the same pan heat 1tbsp olive oil and 2tbsp brown sugar and stir to combine. Add back in the pecans along with a pinch of salt and toss for a minute or two to coat well and caramelise. Transfer to a plate to cool, spreading to make sure they don’t stick together.
5 Grab a serving bowl and add in your rocket along with the cranberries. Once butternut squash is cooked, toss it right into the bowl along with the pecans.
6. Finish by dressing the salad with 1tbsp olive oil and 1tbsp balsamic vinegar and a touch more salt and pepper to taste.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Rich dark chocolate with sharp sweet marmalade. What a delicious combination! 

Ingredients -
180g Doves plain flour
200g cane sugar
100g Montezuma's Happy Hippy chocolate
50g for topping
9tbsp St Dalfour Marmalade
1 tbsp custard powder
100g Naturli butter
40g cocoa powder
½ tsp sea salt
1 tsp vanilla paste
150ml Oat Milk

Method -
1. Preheat your oven to 175c
2. In a bowl mix together all your dry ingredients - flour, cocoa, custard powder, sugar and salt.
3. In a heatproof bowl add in your chocolate and butter. Heat over a double boiler (or in a microwave, just be careful not to burn it) until the chocolate and butter have melted and mixed together. Add in the vanilla and the oat milk and stir to combine.
4. Add the wet to the dry and mix. You don’t want to mix it too much just enough to combine it all so you have no dry lumps.
5. Line an 8x8 inch pan with baking paper and pour in the batter. Level with a spoon then dollop on the
Marmalade and extra chocolate chunks. Swirl with the spoon and then bake for 25-30 minutes.
6. Leave to cool completely before cutting and enjoying.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.