From moreish fish fillets and savoury lamb legs to mouthwatering pies and freshly baked hot cross buns, serve deliciously stunning centrepieces for Easter - and beyond - with our springtime SpinneysFOOD range
Available year long in-store and online
Showstopping centrepieces
HONEY PAPRIKA SALMON FILLETS
This salmon fillet is coated in a honey paprika marinade that gives it a bright, deep-red hue. We add dried lime powder to offset the spice from the chilli flakes with a seasoning blend of fresh garlic, butter and honey, for a sweet-savoury, spicy and sour combination of flavours that awakens your taste buds. Cook the fillet in the oven at 180°C for about 25 minutes and serve it on a bed of bulgur or couscous.
CRÈME FRAICHE, DILL & PARSLEY SALMON FILLETS
No dill is wasted in the making of our herby salmon fillet with crème fraiche. Inspired by the flavours of a Ukrainian recipe, the fillets are coated in a creamy combination of crème fraiche and butter, which when baked caramelise the fish's skin beautifully. We also use loads of fresh parsley and dill to deliver maximum freshness with each forkful. You can either slow-cook the fillet in the oven at 110°C for 70 minutes or at 180°C for 25 minutes for quicker results.
HERBY DIJON ROAST LAMB LEG
This succulent bone-in lamb leg is cooked with plenty of fresh herbs like rosemary, parsley and coriander in addition to bright and briny capers that bring in an extra tang that complements the herbaceousness of the greens. We marinade the lamb leg with mustard and mayo, which create an extra-satisfying caramelising factor to the meat when cooked.
VEGAN MINI MUSHROOM & CASHEW PIES
Our vegan mini mushroom and cashew pies are made with a combination of leeks, celery, tomato and mushrooms. The filling is then finished off with walnuts and cashews and is brought to life with fresh thyme and dried oregano. They are perfect to serve as a starter, to satisfy afternoon cravings and make the perfect grab and go snack.
LEMON & HERB PARMESAN-CRUSTED SEA BASS FILLET
Crispy, zesty, flaky. Our colourful lemon and herb-crusted sea bass recipe uses panko for extra crunch, lemon zest and Lumi for brightness and parsley and thyme for maximum freshness. We mix the panko with olive oil and butter to form a loose, thick crumb that binds together with the fish when baked in the oven.
DELIGHTFUL DOUGHS
HOT CROSS BUNS
A classic Easter delicacy, our hot cross buns are fluffy with a succulent warmth brought in by the cinnamon spice. They are finished off with sweet studs of juicy raisins.
STICKY TOFFEE HOT CROSS BUNS
Our twist on a classic Easter hot cross bun, made with sticky English toffee. For the perfect eating experience, warm it up, slice it in half and slather generous amounts of softened butter.
CHOCOLATE HOT CROSS BUNS
Decadent, cocoa-filled hot cross buns to answer all chocolate lovers' needs. Perfect for those who prefer a sweeter version of hot cross buns for an even sweeter foodie experience.
