Tasty Tuesday: 3 Beri-Licious Easter Recipes!

Tasty Tuesday: 3 Beri-Licious Easter Recipes!
Tasty Tuesday: 3 Beri-Licious Easter Recipes!

Make your Easter extra special with our selection of premium British berry recipes with healthy twists from an easy laid-back brunch recipe, to a roast lunch with a berry twist, and spring-inspired sweet treats to toast to the long weekend!

1. Vegan pancakes with Raspberry sauce


  • 250g plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • Pinch of salt
  • 350ml oat milk
  • Oil for cooking
  • 400g Driscoll’s Maravilla Raspberries 
  • 2 tbsp maple syrup
  • 1tsp vanilla extract


  1. Combine the flour, bicarbonate of soda, baking powder, and salt in a bowl and whisk well. Then slowly whisk in the oat milk until a thick pancake texture forms.
  2. Heat 1 tsp of oil in a pan, once the pan is hot, ladle out the mix into a pancake. Turn down the heat and cook for 3-4 minutes or until bubbles start to appear. Then flip and cook for a further 2-3 minutes. Remove from the heat and repeat until all the pancake mix is used up. You may need to re-oil the pan throughout the process.
  3. In the meantime, add the Driscoll’s® Maravilla™ Raspberries, maple syrup, and vanilla extract to a food processor and blitz until smooth. Pour the mix through a cheesecloth (or a fine strainer) into a jug and pour over pancakes to serve. 

2. Driscoll’s Victoria Sweet Blackberry and Herb Roasted Lamb


  • 200g Driscoll’s Victoria Sweet Blackberries
  • 1 Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1 olive oil
  • 30 cloves garlic, divided
  • 1 chopped fresh rosemary leaves
  • 2 teaspoons thyme leaves
  • 1 salt
  • 1/2 ground black pepper
  • 1 bone-in leg of lamb, trimmed (approx 2.7kg)
  • Reserved blackberry puree
  • 500 ml chicken stock
  • 2 tablespoons cornflour
  • 200g Driscoll’s Victori Sweet Blackberries


  1. Preheat oven to 200°. Purée Driscoll’s® Victoria™Sweet Blackberries in a blender or food processor until smooth. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Dijon mustard, vinegar, 6 cloves garlic, rosemary, thyme, salt, and pepper in a medium bowl. Set aside.
  2. Pierce meat using a meat fork every 1 inch. Rub half the blackberry herb mixture over the lamb, coating the outside completely. Sprinkle the remaining 24 peeled halved garlic cloves in a large roasting pan. Place lamb in a roasting pan. Let stand 20 minutes.
  3. Roast 30 minutes. Reduce oven temperature to 180° and continue to roast 1 hour longer until the meat thermometer reads 145°F for medium-rare. Remove lamb from the pan and let rest for 10 to 15 minutes before carving.
  4. To make the sauce, pour off all but 1 tablespoon drippings from the roasting pan. Add 250ml chicken stock to the roasting pan and stir with a wooden spoon to loosen and dissolve any browned bits. Pour stock mixture into a blender or food processor and purée until smooth.
  5. Combine garlic broth mixture, remaining chicken stock, remaining blackberry purée, and cornflour in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Stir in blackberries. Serve over sliced lamb.

3. Driscoll’s Zara Strawberry Chocolate Brownies


400g Driscoll’s Zara Strawberries

  • 110g plain chocolate
  • 120g butter
  • 250g sugar
  • 1 vanilla extract
  • 80g plain flour
  • 75g sliced almonds, optional
  • 75g chocolate chips or chopped white chocolate bar
  • 2 large eggs


  1. Preheat the oven to 180°. Gas mark 4. Butter 12 muffin cups, or coat with cooking spray. Chop 1/2 package strawberries, reserving the smallest berries for garnishing.
  2. Place chocolate and butter in a medium glass mixing bowl. Microwave on medium power 2 to 3 minutes or until butter is melted; stir until chocolate is completely melted. Stir in sugar, eggs and vanilla. Mix in flour, chopped Driscoll’s® Zara Strawberries, and almonds if using, stirring just until combined.
  3. Scoop batter into muffin cups, filling one-half full. Bake for 15 to 17 minutes or until brownies are just set on top and no longer shiny. Remove from the oven and sprinkle chocolate chips or chopped white chocolate evenly on tops of brownies. Return to the oven for 1 to 2 minutes or until chocolate softens. Remove from the oven and spread chocolate with the back of a teaspoon or knife.
  4. Cool completely in the pan. Run a knife around the edges and lift to remove from the pan. Before serving, cut remaining strawberries in half and place one on top of each brownie.

These recipes are brought to you by Berry People and are perfect for Easter long weekend. Make them with your friends and family and let us know in the comment how did they turn out!


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