They are a popular dish served at Easter breakfast in Poland. They also make a delicious appetizer we are used to eating several times a year. Stuffed Eggs in Shells are delicious, comforting and simple to make; however, getting empty shells without breaking them is the most tricky part. The entire unpeeled egg is cut in half lengthwise after being hard-boiled, and the insides scooped, finely chopped and seasoned. The eggshells are stuffed back, topped with bread crumbs and fried in butter. They are best served hot with a slice of fresh bread. Find the recipe here...

Hot Cross Buns are a staple of British cuisine. They are made from enriched yeast dough packed with dried fruits, lemon or orange zest, spices and marked with an icing or dough cross on top. The cross is believed to represent the crucifixion of Jesus, the spies signify the spices used to embalm him at his burial. Traditionally spiced and fruited buns are eaten hot or toasted on Good Friday and Easter, however people buy them whenever they feel like a sweet and aromatic bun. In 1592, Queen Elizabeth I banned the sale of hot cross buns on every day except for Good Friday, Christmas and at funerals as they were too special to be eaten daily. Find the recipe for aromatic hot cross buns with a pinch of saffron here…