Homepage
Share on social media:
Easter gifting
Entertain the kids
Easter drinks
Sharing boards
Easter entertaining
Hot cross buns
Menu
I got it from Lidl
Download our free rewards app
*Runs from 01/07/2023 to 31/12/2023 with 1 promotion per calendar month (each a “Month”). 18+, UK (excl. NI) residents only. Receive a coupon reward when qualifying spend reaches the relevant spend target(s) in store in a Month. See the Coupon Plus ‘More information’ page in the app to see your spend target(s) and corresponding coupon reward. Lidl may change the spend target(s) and rewards from time to time at the start of each Month. Qualifying spend is total till receipt excluding infant formula and gift cards. Lidl Plus membership and app required at checkout. You have 7 days after date of receipt to use coupon. You must spend the minimum amount of the couponto redeem. Cannot redeem coupon on alcohol, infant formula or gift cards. 10% off coupon is up to a maximum discount of £20. Lidl GB (excl. NI) branches only. Promoter: Lidl Stiftung & Co. KG, Stiftsbergstraße 1, 74167 Neckarsulm, Germany. Full T&Cs apply: lidl.co.uk/cp
Spring veg
Spring gardening
Click to read
Toggle Motion
Prize Draw opens 07:00 on 01.03.2024 to 23:59 on 30.03.2024 inclusive; purchase min. £1 of Favorina items and scan Lidl Plus card at check-out to get stamp (a “Purchase”), each £1 spent on Favorina is one Purchase, get 5 stamps to complete a Stamp Card and submit Stamp Card on app. Each submitted Stamp Card is 1 entry into draw. Multiple entries permitted but entrant only eligible to win 1 prize. Prizes: 1 of 1000 coupons for £100 of shopping (excluding alcohol, infant formula and gift cards). 18+, Great Britain resident, Lidl Plus holder only. GB branches only. Promoter: Lidl Great Britain Limited, Lidl House, 14 Kingston Road, Surbiton, England, KT5 9NU. Full T&Cs apply:: lidl.co.uk/cp
Join the conversation
You can find us on Twitter, TikTok Facebook, Instagram and YouTube.
Terms & conditions
All prices correct at time of going to print. All offers subject to availability. Offers available in selected stores only, excluding limited range stores, see website for more information. All sizes, measurements, packaging and vintages may vary. All food pictures are serving suggestions only. Costs per serving are based on the proportion of ingredients used to make the dish. Products are not available from stores in N.I & R.O.I. For your nearest store please visit lidl.co.uk or call 0370 444 1234 – rate varies depending on the communications provider.
Follow us on:
Spend at least £1 on Favorina products to get a stamp
Collect 5 stamps within the Lidl PLus app to enter
Enter multiple times to be in with a chance to win £100 coupon. Ends 30th March.
Stop Motion
Start Motion
read Terms & conditions
8
Calling all budding chefs! This solid wood outdoor mud kitchen is sure to spark imagination and role play. Plus, it will encourage your children outside and away from screens.
Playtive Wooden Mud Kitchen
7
6
Goodbye winter, hello spring! Toast the arrival of sunshine with a lovely glass of easy-drinking fruity fizz, bursting with lovely fresh pear aromas.
Prosecco Spumante
5
Hitting your protein goals is about to get a whole lot more delicious. Choose from Milk Chocolate Crisp and White Chocolate Crisp.
High Protein Chocolate
4
Easter Egg Cheddar
Okay, we know a hot cross bun and Cheddar mash-up might sound a little unusual, but fruit and cheese have always been a winning combo. Try it, and see for yourself how great it is.
If you’re the kind of person who’ll choose a dessert over a starter, then this trio of Easter eggs is for you. You’ll get all the flavours of dark, milk and white chocolate in the form of three pretty eggs.
Deluxe Dessert Tasting Collection Easter Egg
2
Planning an Easter Egg hunt but want to dial down the chocolate? Pop these all-inclusive spring-themed sweets into fill-your-own reusable Easter eggs or pouches.
Favorina Animal Party Vegan Jelly Sweet Mix
3
1
Love hot cross buns? Take a look at this beauty – a stone-baked boule loaded with sultanas, raisins, orange and spice, and scored with a cross. Serve it sliced, toasted and spread with lashings of butter.
Giant Hot Cross Bun Loaf
10
9
Who doesn’t love a tulip in spring? It even has its own emoji! Make like a Dutch master and fill a vase with these rainbow stems.
Rainbow Tulips
£4.99
A mud kitchen for budding chefs, fabulous mini egg muffins, fizz for all, and more. Don’t leave store without getting your hands on these best buys.
750ml, 77p/100ml
£5.49
Favorina Bunny Music Toy
79g, £18.97/100g
£14.99
600g
£3.49
225g, £2.66/100g
£5.99
Deluxe Egg Cheddar
200g
£2.99
90g, £2.77/100g
£2.49
£39.99
Chocolate Mini Egg Muffin
100g
89p
400g, 47p/100g
£1.89
Lidl
of
Middle
Attention fans of our instore bakery! We’ve been baking up a batch of indulgent Easter muffins –dense yet light chocolate muffins that have been injected with chocolate sauce, topped with pink icing, hand-finished with mini chocolate eggs and presented in a dot print tulip wrap.
Not only does this sweet little plush bunny come bearing a bag of Easter eggs, it also sings a tune.
£1 off with Lidl Plus App 14.03.24 - 03.04.24
£4.75
New
A Chocolate muffin, injected with an indulgent smooth Chocolate sauce, topped with a subtle pink icing and hand finished with Chocolate-coloured eggs.
Click for more
£1 off
with our Lidl Plus App
18 stem count
Understated and sophisticated… our Deluxe collection of award-winning Fairtrade Easter chocolates and confectionery will be jostling for space in your Easter basket.
Make your Easter egg hunt even more exciting for your little chickens by hiding fun Favorina treats for them to find.
Read the article
We are leading the way when it comes to Fairtrade cocoa…
Make like the Easter bunny and fill your basket with award-winning Easter chocolates and confectionery – there’s something for everyone, whatever your budget.
£6.99
One for the grown-ups, this has all the aroma and flavour of a refreshing pink gin, but none of the alcohol.
Deluxe Pink Gin Marble Egg
180g, £3.88/100g
Deluxe Triple Chocolate Marble Egg
Beautiful to look at, with a glossy texture and marbled swirls of dark, milk and white chocolate on the shell, this egg has a satisfying snap.
£3.29
Step aside, Easter Bunny! There’s a new mythical creature waiting to win everyone over.
220g, £1.40/100g
Favorina Chocolate Unicorn
Crack open the rich chocolate shell and discover a selection of pralines hiding within.
350g, £1.43/100g
Favorina Italian-style Easter Egg
99p
Lollies are great for an outdoor hunt – use the stick to pop them upright in plant pots and garden beds.
35g
Favorina Chocolate Lollies
Shake things up on your Easter Egg hunt by adding some chocolate chicks and bunnies to the usual chocolate eggs.
50g, £1.58/100g
Favorina Mini Easter Egg Assortment
85p
Leave chocolate coins to Christmas and stock up for Easter with these chocolate eggs, chocolate bunnies and chocolate crème chicks.
70-84g, £1.01-£1.21/100g
Favorina Chocolate Easter Shapes
Our Devon-based Easter Egg creator, Chris, explains some of the Wonka-style magic behind his award-winning Fairtrade chocolate treats.
A pretty selection of mini Easter eggs in a variety of mouthwatering flavours.
185g, £2.70/100g
Deluxe Luxury Easter Egg Box
Deluxe Hen Party Chocolates
Just because you’re a grown-up doesn’t mean you can’t have a bit of fun! Hidden inside these cute little hens are a range of interesting flavours.
120g,
Deluxe Easter Egg Con Nocciole
Crack into the shell of this Italian-style egg and you'd find it's lined with a crunchy layer of chocolate-coated hazelnuts.
350g
£7.99
£3.08/100g
£3.99
The perfect gift for fans of white chocolate, this pretty egg is decorated with milk chocolate to temper the sweetness.
120g, £3.33/100g
Deluxe Blonde Ripple Egg
With its Jackson Pollock-style splashes and swirled appearance, this is part Easter egg, part work of art.
Deluxe Salted Caramel Ripple Egg
Deluxe Salted Caramel Easter Egg
It’s a flavour combination few can resist – and why would you want to? This one’s for fans of sweet caramel, rich chocolate and sea salt.
200g,
200g, £2.50/100g
Deluxe Dark Chocolate and Coffee Easter Egg
If mocha is your barista order of choice, then this boisterous egg will be right up your street.
‘Getting the three different chocolates combined in the one egg is visually impactful.’
It looks fab…
‘There’s a gorgeous kind of mouthfeel as you bite into each egg, followed by that melting moment.’
It melts in the mouth…
‘The quality of the chocolate taste just oozes through as it melts.’
It tastes incredible…
Did you know? We are leading the way when it comes to Fairtrade cocoa…
Not only do we sell more than 100 different types of Fairtrade-certified products each year, but in 2023 we also sold the largest volume of own-brand Fairtrade cocoa of all UK retailers, with a 48% share of the UK retailer own-brand market!
£1.99
125g
Favorina Milk Chocolate Figures
Top-notch products at a fair price are important to us, which is why we source our Fairtrade chocolate Easter eggs from a family-run, Devon-based business whose commitment to quality and ethical sourcing is at the heart of everything it does. Add to this a determination to keep people at the forefront of its operations, and you have all the ingredients for deliciously creative, award-winning Easter eggs.
Meet the maker
Close
Not only do we sell more than 100 different types of Fairtrade-certified products each year, but in 2023 we also sold the largest volume of own-brand Fairtrade cocoa of all UK retailers, with a 48% share of the UK retailer own-brand market! So, when you pick up your Easter eggs in store, you’ll be a very happy bunny knowing that by doing so, you’re helping to contribute to the improvement of living standards for farmers and workers around the world. And you’ll also have played a part in protecting our shared environment. You can’t get fairer than that!
A better buy
* Subject to availability. Selected stores. GB Only. In 2023 Lidl sold the largest volume of own-brand Fairtrade cocoa of all UK retailers, with a 48% share of the UK retailer own brand market.
£3.33/100g
‘We’re more about adding value than just pressing go on a machine and churning out loads of eggs to foil wrap and put into boxes. We’re a people-based operation and we train our chocolatiers in developing new techniques and finishes to apply to the eggs.’ Chris has been supplying Easter eggs to Lidl for five years now, and only uses Fairtrade chocolate to ensure that commitment to quality runs right through the supply chain. ‘We want to be sure that we're doing business well and doing business right. Fairtrade has been around for a long time and people recognise the value it offers and know what it is they’re buying.’ So, what’s the secret to Easter eggs that win over both the critics and the customers? Quality ingredients, quality craftsmanship and going about business the right way, says Chris. ‘The end result is always better.’ And it helps, of course, that Chris loves the work he does. ‘You’d think after all the eggs we make, we wouldn’t still get excited about them, but we do.
You never lose that passion, it’s a wonderful world to be involved in.’ So, which is Chris’s favourite Easter egg? ‘The Deluxe Triple Chocolate Marbled Egg,’ he says, without skipping a beat. Here’s why:
‘We’re not an automated factory – we’re much more handcrafted,’ explains, Chris.
So, when you pick up your Easter eggs in store, you’ll be a very happy bunny knowing that by doing so, you’re helping to contribute to the improvement of living standards for farmers and workers around the world. And you’ll also have played a part in protecting our shared environment. You can’t get fairer than that!
Favorina Mister Choc Easter Egg
What's Easter without hot cross buns? Whether you're using them as an ingredient for an Easter dessert or toasting them to serve with tea, Lidl hot cross buns are award-winning and worth stocking up on.
Click for Hot cross bun churros
For the chocolate sauce, break up the dark chocolate into small pieces and put in a pan with the remaining cream for richness . Heat gently until the chocolate has melted and you have a smooth sauce. Set aside.
2.
Start by making the sauces. For the caramel sauce, put the caster sugar in a pan with 60ml of water and heat gently until the sugar has dissolved. Bring to a simmer until you have a dark golden caramel colour, then carefully pour in 75ml of the double cream, taking care as the sauce will bubble up. Add a pinch of salt, stir well and set aside.
1.
For the hot cross churros, cut each hot cross bun in half and then slice each half into three chunky fingers.
3.
Transfer the sauces to two bowls and then serve the hot cross bun churros alongside for dipping.
5.
Whisk together the eggs, milk and vanilla extract. In a separate shallow bowl, mix the light brown sugar and cinnamon. Heat the butter in a large frying pan until foaming. Dip the hot cross bun fingers into the egg mixture until well coated and then fry in the pan for 3-4 minutes, turning until golden and crisp . Remove from the pan and roll each finger in the sweet cinnamon sugar.
4.
Hot cross bun churros
SERVES 6 | PREP 15 MINS | COOK TIME 20 mins
4 hot cross buns 3 medium eggs 125ml semi-skimmed milk 1 tsp vanilla extract 50g light brown sugar 1 tsp ground cinnamon 20g butter
For the churros
• • • • • • •
100g caster sugar 175ml double cream 75g dark chocolate
For the caramel & chocolate sauces
• • •
Per serving: 508 cals, 27g fat, 16g sat fat, 42g sugar, 0.3g salt, 9g protein, 1g fibre
Can’t get enough of hot cross buns? Enjoy our award-winning fruit-laden Deluxe buns in the usual way or buck tradition and spin them into a Spanish-style dessert with our clever recipe. The choice is yours.
£1.25
The variety of sweet fruits in these luxe buns is what makes them distinct – if you love a richly fruited classic bun, then these are for you.
Deluxe Luxury Hot Cross Buns
4 pack
Click for Very Berry hot cross bun cheesecake loaf
For the creamy cheesecake filling, put the cream cheese, sugar and vanilla extract in a bowl and beat until combined. In a separate bowl, whisk the whipped cream to soft peaks. Gently fold the whipped cream through the cream cheese mixture and then fold through the blueberries and lemon zest for zing .
Grease and line a loaf tin measuring approximately 20cm x 9cm on the base. Slice open the hot cross buns and use a rolling pin to slightly flatten the tops and bases (you will need more tops than bases for this recipe, so you can toast and butter the leftover bases as a chef’s perk!) Line the base of the loaf tin with three tops, placing them cross side down and making sure they butt up to each other so there are no gaps. Line the two longer sides with more tops, making sure that they wedge each other in without gaps. Finally use two bottoms at either of the short ends.
To serve, carefully invert onto a serving plate and remove the tin and lining paper. Cut into slices.
Make sure the buns are pressed into the side of the tin and then fill the space in the centre with the cheesecake mixture, smoothing it with the back of a spoon to ensure there are no air pockets. Top the filling with three of the remaining hot cross bun tops and the trim the edging buns so they are level with the base, if necessary. Wrap the tin tightly in clingfilm and chill in the fridge overnight.
Very Berry hot cross bun cheesecake loaf
SERVES 8 | PREP 15 MIN, plus chilling time | COOK TIME n/a
9 Very Berry hot cross buns 200g cream cheese 50g caster sugar 1 tsp Madagascan vanilla extract 150ml double cream 125g blueberries Zest of 1 lemon
XXp
per serving*
Whether you’re a traditionalist who wouldn’t dream of serving anything other than lamb at Easter, or someone who likes to buck the trend, these alternative roasts will have everyone at the table talking.
for lunch
Lamb
for a change
Chicken
Pasta
Click for sticky marmalade roast lamb leg with potato and carrot bake
Click for feta-stuffed roast chicken with warm potato salad
Click for nutty savoy cabbage and gnocchi bake
Click for lemony salmon with cheesy roasted savoy cabbage
Leftover lamb? Shred it off the bone and mix with chopped dried apricots, walnuts, coriander and dill. Season and dress with a little olive oil and lemon juice. It’ll make a lovely alfresco lunch to serve on Easter Monday.
Waste not
Slice the lamb and serve with the vegetables and some sauteed savoy cabbage on the side.
Remove the lamb from the oven. Mix the marmalade and the Worcestershire sauce together to add tang and blitz in the microwave for 30-45 seconds, until bubbling. Baste the lamb with half of the glaze. Return to the oven for 15 minutes, then baste again with the remaining glaze. Return to the oven for a final 15 minutes. Remove and leave the lamb to rest for 15-20 minutes.
Separate the garlic cloves and peel. Make small incisions in the lamb and poke a garlic clove in each one for kick , along with a small sprig of rosemary. Sit any remaining rosemary in the middle of the roasting tray on top of the vegetables and place the lamb on top. Season well all over, then pour over the chicken stock. Roast for 3½ hours.
Preheat the oven to 160°C, fan 140°C, gas 3. Peel and slice the potatoes and carrots very thinly. Peel and slice the onion. Put all the vegetables in a bowl with the ground coriander for punch and season. Mix well and then layer up the vegetables in the base of a large roasting tray. Dot over the butter for richness .
1.25kg potatoes 400g carrots 3 onions 2 tsp ground coriander 50g butter 1 garlic bulb 2.5kg deluxe lamb leg ½ pack rosemary 600ml chicken stock 4 tbsp marmalade 1 tbsp Worcestershire sauce Sautéed savoy cabbage, to serve
• • • • • • • • • • • •
SERVES 6-8 | PREP 20 MINS | COOK TIME 4 Hours
Sticky marmalade roast lamb leg with potato and carrot bake
Transfer the crispy chicken to a board and leave to rest for 20 minutes. Serve with the potato salad.
Cut any large potatoes in half and then place in a roasting tray. Drizzle over the oil and season well. Roast for around 40-45 minutes, or until soft. Slice the olives and roughly chop the sundried tomatoes. Mix these and the grilled peppers through the cooked potatoes along with the reserved basil for colo ur . Roughly chop the parsley for freshness and add to the salad, then season well.
Put the chicken in a roasting tray, halve the zested lemon and put the two halves in the cavity. Carefully separate the skin from the breast and then stuff the spinach and feta mix between the breast and skin. Season well and roast for 1 hour 30 minutes until the juices run clear, basting with the cooking juices after about an hour.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the spinach in a microwave-safe bowl and cover. Blast for 30 seconds until wilted, then wait until cool and squeeze out any excess water. Finely chop and place in a bowl. Roughly chop the basil and add two-thirds to the spinach, reserving the rest for the potato salad. Crumble the feta into the bowl, then zest the lemon for zing and add this to the bowl. Season with black pepper and mix well.
100g baby spinach ½ a 30g pack basil 200g feta 1 lemon 2kg whole chicken 750g salad potatoes 1 tbsp rapeseed oil 50g pitted black olives 100g sunblush tomatoes 100g grilled peppers Handful flat leaf parsley 1 tbsp basil
SERVES 4 | PREP 15 MINS | COOK TIME 1 hour 30 mins
Feta stuffed roast chicken with warm potato salad
Remove the skin from the salmon, flip over and transfer to a plate. Pour over the dressing for crunch and serve with the roasted cabbage and baby potatoes on the side.
Meanwhile, whisk together the olive oil, lemon zest and juice for zing . Season well. Finely chop the parsley and walnuts and add to the dressing.
Place the savoy wedges on the top shelf and place the salmon on the shelf below. Roast for 25-30 minutes, until the salmon is cooked through and the cabbage starting to crisp .
.
Cut the savoy cabbage into 6 wedges and place in a roasting tray. Drizzle over the oil and toss to make sure the wedges are well coated. Season well. Grate the parmesan and then sprinkle some parmesan under each cabbage wedge for punch and sit the wedge back on top.
Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking tray with baking paper and place the salmon on the tray, skin side up. Season the skin well.
700g-1kg side of salmon 1 savoy cabbage 2 tbsp rapeseed oil 50g parmesan 2 tbsp extra virgin olive oil Zest and juice of 1 lemon 1 tbsp fresh parsley 50g walnuts Boiled baby potatoes, to serve
• • • • • • • • •
SERVES 6 | PREP 15 MINS | COOK TIME 30 MINS
Lemony salmon with cheesy roasted savoy cabbage
Roughly chop the sourdough and hazelnuts and then mix with the rest of the parmesan. Scatter over the top of the gnocchi to add crunch . Drizzle with the olive oil and bake for 30 minutes, or until golden and bubbling with a crisp top.
Bring a pan of water to the boil and add the gnocchi. As soon as they rise to the surface of the water, spoon out with a slotted spoon and add to the leeks and cabbage for bulk. Pour over the cheese sauce and add a cupful of the gnocchi water. Stir well so the gnocchi and vegetables are well covered in the sauce. Transfer to a baking dish.
Heat the remaining butter in a saucepan until just foaming. Add the flour and stir until smooth. Add the garlic granules and nutmeg and cook out for a minute, then slowly add the milk, whisking as you add to ensure the sauce is smooth. Bring to a simmer and simmer until the sauce thickens. Remove from the heat and add the gorgonzola and 50g of the parmesan for richness and punch . Keep stirring until the cheese has melted. Season well.
Preheat the oven to 200°C, fan 180°C, gas 6. Cut the leeks into chunky slices and finely shred the cabbage. In a large pan, melt 25g of the butter and fry the leeks for 6-8 minutes until soft. Pick the thyme leaves and add to the pan with the shredded cabbage for earthiness . Continue to cook for 3-4 minutes, until the cabbage has wilted. Set aside.
75g butter 2 large leeks 1 savoy cabbage 3 sprigs of thyme 50g plain flour 1 tsp garlic granules Pinch ground nutmeg 600ml milk 60g gorgonzola 75g parmesan 600g gnocchi 100g sourdough bread 50g roasted hazelnuts 1 tbsp olive oil
• • • • • • • • • • • • • •
SERVES 6 | PREP 20 MINS | COOK TIME 55 MINS
Nutty savoy cabbage and gnocchi bake
Our Lincolnshire-based grower, George, explains why Savoy cabbage is king of the brassicas
‘I like to cut Savoy into quarters or segments, then brush lightly with olive oil and roast in the oven for about 20 minutes.’
Roast them…
‘People tend to overcook vegetables, but if you can keep the texture and colour, that’s better. I simply shred the cabbage and then steam it quickly.’
Steam them…
‘I always cook too much veg, so I mash up any leftover potatoes and add in leftover Savoy and carrots to make bubble and squeak the next day’.
Use them to make bubble and squeak…
George’s 'family farm in Lincolnshire has been growing Savoy cabbage for three generations. ‘It’s a particularly good place for growing vegetables because of the fertile, top-grade soil of the Lincolnshire Fens,’ explains George. ‘Savoy grows over the winter and, because we’re on the coast, we’re a couple of degrees warmer so our crops are less likely to be affected by frost.’ But, George says, it’s not just the climate that protects the crop – Savoy’s crinkly, bubbly texture does a pretty good job of protecting itself. ‘Unlike other cabbages, Savoy has layers of air and natural air bubbles between each leaf, so it can insulate itself in the winter,’ he explains. At harvest, the cabbages are hand-cut from the fields using knives, then those protective outer layers are removed and the trimmed cabbages are taken straight to a blast chiller to cool down before being packed and shipped off to Lidl within 1-2 days. ‘The quicker you can get the heat of the field out of the cabbage, the longer the shelf life,’ says George. And what about those discarded leaves? Turns out, they’re green in more ways than one. ‘We feed all our vegetable waste into an anaerobic digester, which is essentially a “concrete cow”. It breaks down the waste and produces bio-gas, which we convert into green energy that we use to run the farm and also supply to the National Grid.’ Get the best out of your Savoy cabbage once you get it home, with these cooking tips from George…
Meet the grower
for Good Friday
Fish
bake for veggies
Deluxe CornFed Free Range Whole Chicken
Deluxe Salmon Side, Lemon & Dill
Did you know more people than ever are switching from lamb to chicken at Easter? Make it more special than your usual Sunday roast with a Deluxe Corn-fed Free-range Whole Chicken – a plump golden bird with skin that browns and crisps up beautifully.
1.2-2.2kg
/kg
Ingredient spotlight
Easter falls a little earlier this year, so it makes sense to serve veggie guests something that’s hearty and warming, but still full of new-season joy. What could be better than Savoy cabbage?
Deluxe West Country Leg of Lamb
A whole leg of lamb makes a succulent Easter centrepiece – for depth of flavour and guaranteed juiciness, plump for our Deluxe West Country Lamb.
1.8-2.7kg
£9.99
Click for Sticky marmalade roast lamb leg with potato and carrot bake
Click for Lemony Salmon with Cheesy Roasted Savoy Cabbage
Click for Nutty savoy cabbage and gnocchi bake
Click for Feta-stuffed roast chicken with warm potato salad
Roast them...
Steam them...
George’s 'family farm in Lincolnshire has been growing Savoy cabbage for three generations. ‘It’s a particularly good place for growing vegetables because of the fertile, top-grade soil of the Lincolnshire Fens,’ explains George. ‘Savoy grows over the winter and, because we’re on the coast, we’re a couple of degrees warmer so our crops are less likely to be affected by frost.’
Share with flair
Bring a pan of water to the boil and add the gnocchi. As soon as they rise to the surface of the water, spoon out with a slotted spoon and add to the leeks and cabbage for bulk . Pour over the cheese sauce and add a cupful of the gnocchi water. Stir well so the gnocchi and vegetables are well covered in the sauce. Transfer to a baking dish.
Cut any large potatoes in half and then place in a roasting tray. Drizzle over the oil and season well. Roast for around 40-45 minutes, or until soft. Slice the olives and roughly chop the sundried tomatoes. Mix these and the grilled peppers through the cooked potatoes along with the reserved basil for colour . Roughly chop the parsley for freshness and add to the salad, then season well.
But, George says, it’s not just the climate that protects the crop – Savoy’s crinkly, bubbly texture does a pretty good job of protecting itself. ‘Unlike other cabbages, Savoy has layers of air and natural air bubbles between each leaf, so it can insulate itself in the winter,’ he explains. At harvest, the cabbages are hand-cut from the fields using knives, then those protective outer layers are removed and the trimmed cabbages are taken straight to a blast chiller to cool down before being packed and shipped off to Lidl within 1-2 days. ‘The quicker you can get the heat of the field out of the cabbage, the longer the shelf life,’ says George. And what about those discarded leaves? Turns out, they’re green in more ways than one. ‘We feed all our vegetable waste into an anaerobic digester, which is essentially a “concrete cow”. It breaks down the waste and produces bio-gas, which we convert into green energy that we use to run the farm and also supply to the National Grid.’
Get the best out of your Savoy cabbage once you get it home, with these cooking tips from George…
Serving a whole side of fish when feeding a crowd on Good Friday is a no-brainer. Yes, it has the wow factor, but it’s also quick and easy to prepare, bake and serve leaving you more time to spend on the sides.
You can find more information in the section below
Per serving: 689 cals, 41g fat, 21g sat fat, 14g sugar, 1.1g salt, 38g protein, 7g fibre
Per serving: 329 cals, 19g fat, 11g sat fat, 26g sugar, 0.4g salt, 5g protein, 1g fibre
Per serving: 445 cals, 33g fat, 6g sat fat, 5g sugar, 0.3g salt, 30g protein, 4g fibre
Per serving: 583 cals, 29g fat, 14g sat fat, 11g sugar, 2.1g salt, 20g protein, 8g fibre
Per serving: 748 cals, 25g fat, 10g sat fat, 13g sugar, 3.9g salt, 82g protein, 7g fibre
Spring, with its bank holidays, extra daylight hour and warmer weather, is a season for hosting outdoor gatherings. Whether you're dusting off the barbecue or serving simple garden fare, start and end your meal with a sharing board of Deluxe Deli treats, in store from 21 March.
£1.49
90g, £1.99p/100g
Palmiers with Parmesan Cheese & Pesto
How to create a sharing platter that will keep everyone coming back for more.
Nulla in nisl tortor. Suspendisse ex justo, convallis ut tortor non, tempor facilisis turpis. Integer ut luctus ipsum. Nulla neque magna.
2/3
A savoury twist on the classic French pastry, these are salty, herby and cheesy all at once.
A crispy, buttery, classic cheese straw is hard to beat – nibble them with a drink or use them to scoop up dips.
Cheese Twists
These darling buds bring some welcome greenery to a sharing board – and pack a lovely, salty, briny punch.
212ml, 94p/100ml
Deluxe Caperberries
£1.59
130g, £1.15/100g
These brittle little toasts, flecked with tomatoes and black olives, are a must on any board. Spread them with dip, top them with cured meat or enjoy them on their own.
Deluxe Crisp Breads with Tomato & Black Olives
150g, 99p/100g
Bring a touch of brightness to the platter with this sweet and tangy red pepper dip.
Red Pepper Dip
150g, £1.59/100g
Up your houmous game with this spicy, citrusy, fruity Moroccan-style version of everyone’s favourite dip.
Moroccan-style Houmous
£1.59/100g
A deli meat that always drapes prettily across a sharing board is mortadella – and this one is studded with tiny cubes of parmesan for an added flavour explosion.
Deluxe Mortadella with Parmigiano and Pistachios
100g, £1.99/100g
Spicy, garlicky and seasoned generously with pepper, slivers of Italian salami will always go down a treat.
Deluxe Italian Salami
210g, £2.61/100g
With this trio of succulent Italian meats – prosciutto, salami and coppa – you’ll have everyone’s favourites covered.
Deluxe Italian Antipasto Platter
290g, 69p/100g
Hand-crimped and rich with pepper-seasoned British pork, this classic British pie from Melton Mowbray is hard to resist.
British Melton Mowbray Pork Pie
300g
Fill a small bowl with large plump olives, pitted and stuffed with whole almonds and slick with glossy extra-virgin olive oil. Also available stuffed with sundried tomatoes, peppers and garlic.
Deluxe Garlic and Pimento XXL Olives
£2.29
400g, £57p/100g
Add in a cheese that’s loved as much for its bright orange flavour and crumbly texture as it is its powerful flavour. A real winner!
Red Leicester Cheese
400g, £1/100g
This aged Cheddar boasts such depth and complexity you’ll be reluctant to put down the cheese knife.
Deluxe 30 Months Vintage Cheddar
£2.69
220g, £1.22/100g
There’s no point serving boring cheese! This pungent, creamy Stilton is a real head turner.
Deluxe Mature Blue Stilton
£1.99/100g
Cashews, pistachios… we’re fans of any and all nuts. Coat them in chocolate and we love them even more.
Deluxe Chocolate-covered Nuts
285g, 58p/100g
Warming, fruity and with just the right amount of tang, this spiced chutney works with just about any cheese – use the leftovers to pep up a cheese toastie.
Deluxe Spiced Apple & Pear Chutney
250g, £1.20/100g
Different cheeses need different crackers, and this snappy selection has every cheese covered.
Deluxe Premium Cracker Selection
Surprise everyone with this creamy Barber’s Somerset Cheddar, flecked with luxurious black truffle.
200g, £1.20/100g
Barber's Somerset Truffle Cheddar
£1.20/100g
Sticky, sweet and crunchy with filo and nuts, baklava is the perfect sweet treat to serve with an after-dinner coffee.
Deluxe Baklava
Choose a board… wood and marble are often chosen because they’re strong enough to hold everything and they look beautiful, too. For pleasing symmetry and ease of grazing, match the shape of your platter or board to the shape of your table. Rectangles and rounds are popular for reason!
1/3
Don’t forget the starchy sidekicks… bread and crackers are a must, especially if you’re serving spreadable cheese and dips.
3/3
Guests will go nuts for the post-meal treats.
Go overboard with tasty Deluxe Deli treats.
Choose a board For easy access, match the shape of your board to the shape of your table.
Divide and conquer
Add colour
Olive Wood Bowls
£12.99
Consider board shape
The easiest way to be sure everyone has easy access is to match your board to the shape of your table – round, rectangular or square.
Keep loose items like olives and nuts from rolling off the board by decanting into little bowls.
Fresh veggie crudités and fruit look great and provide a lovely contrast to salty meats and rich cheese.
110g
Deluxe Tuna Fillet Ventresca
Our round-up of award-winning wines and drinks to suit a Good Friday Fish dinner, classic roast lamb – or just to sip with friends on a bank holiday while you’re grazing over bowls of nibbles.
Chilean Sauvignon Blanc Blush Rosé
Richard says: 'As it happens, both chicken and lamb are highly wine friendly – it is often the sauce or accompaniments that determine the best wine match. I actually think that a dry rosé is often the best option if there are different dishes on the menu – Lidl’s Exquise rosé is nicely packaged for Easter and would be ideal.'
‘I’m serving both chicken and lamb for Easter – is there a wine that will go with both?’
Bright, vibrant and dry, this crisp white wine pairs well with spring classics, such as our warm roasted radish and pea salad with goat’s cheese.
75cl
Chilean Cabernet Sauvignon Reserva Privada
£6.49
South African Pinotage Coastal Region
Australian Pinot Grigio South Eastern
£6.69
With a gentle rather than overpowering hit of oak plus notes of melon and vanilla, this South American chardonnay is the perfect match for our feta-stuffed roast chicken.
Deluxe Chilean Chardonnay Reserva Privada
Chilean Merlot Reserva Privada
Intense with bold fruit flavours, this is one to serve with your Easter lamb.
Pro in the Know
We ask Lidl’s resident Master of Wine, Richard Bampfield…
£7.49
Exquise rosé
The Colhagua Valley is at the heart of Chile's wine production and the cooler vineyards close to the coast are ideal for making crisp, aromatic Sauvignon Blanc. This wine in particular is dry with notes of passionfruit.
Pinotage is South Africa's signature red grape, producing ripe, generously flavoured reds that combine juicy fruit with a smoothness achieved through careful oak ageing. Enjoy with barbecue or grilled sausages.
Pinot grigio is a lightly aromatic grape that naturally gives wine a pinkish blush. This wine is un-oaked, so the focus is on its natural freshness and delicate flavours. Serve it alongside cured meats or with our Deluxe Deli sharing board.
Go to recipe
With their sunny climate, beautiful vineyards and exotically different grape varieties, Spain and Portugal are a wine-lover's dream. Never has quality been higher and, most importantly these days, never has the value for money been better.
Zest and juice the lemon for zing and pick and chop the mint leaves. Whisk lemon juice and zest with the remaining extra virgin olive oil and add the mint for freshness . Season the dressing and toss through the roasted vegetables. Transfer to a serving bowl and add little spoonfuls of goat’s cheese for punch .
Preheat the oven to 200°C, fan 180°C, gas 6. Cut any larger radishes in half and peel and halve the shallots. Place in a roasting tray and drizzle with 1 tablespoon of the oil. Season well and roast for 25 minutes, or until soft. Remove from the oven and add the peas for colour , then return to the oven for 5 minutes, until the peas have defrosted.
Per serving: 184 cals, 10g fat, 5g sat fat, 5g sugar, 0.4g salt, 10g protein, 5g fibre
Warm roasted radish and pea salad with goat’s cheese
SERVES 6 | PREP 10 MINS | COOK TIME 30 MINS
500g radishes 10 shallots 2 tbsp extra virgin olive oil 400g frozen peas 1 lemon 3 sprigs of mint 150g soft goat’s cheese
Zest and juice the lemon for z and pick and chop the mint leaves. Whisk lemon juice and zest with the remaining extra virgin olive oil and add the mint for freshness . Season the dressing and toss through the roasted vegetables. Transfer to a serving bowl and add little spoonfuls of goat’s cheese for punch .
5/5
The key to baking with kids is to make it quick – and fun. Our top buys will help make things a bit easier – and more colourful.
From tots to teens, your own little bunnies will be looking for things to do over the Easter holidays. Here are four fun things for them to get involved in…
Weighing out ingredients doesn’t have to be a chore. Add a bit of flair to your kitchen counter (and accuracy to your bakes) with these pretty prink digital scales.
Silvercrest Kitchen Scale
Make it…
2/5
Whether your making cupcakes or tartlets, these pastel silicone moulds will help them slide out with ease.
Ernesto Silicone Cupcake or Tart Moulds
3/5
Belbake Cake Mixes
4/5
If you can manage to not eat them straight from the oven, store your bakes in a container. This one has a handle, so you can transport them easily.
Ernesto Cake Storage Box
£1.19
each
For many families, partaking in an annual egg hunt is a ritual everyone looks forward to, young and old. Make it even more of a more cracking good time with these Easter egg hunt essentials.
2/4
1/4
Drop your Easter egg hunt treasures into this pretty felt basket – it also doubles as a napkin holder to pop on the Easter table.
Livarno Home Easter Felt Basket
Made for little hands to clutch as they’re running round the garden.
Tuck them inside coat pockets, pop them behind books on a shelf, slide them into shoes by the door, or nestle them among the leaves of a plant pot.
Hide Easter eggs in clever spots
Mark each egg with a letter of the alphabet and tack a list of words to find on the fridge. The kids will need to solve a puzzle by finding all the lettered eggs to spell out the words on the list.
Add a fun game to proceedings
Colour code your eggs and separate the family into teams to search for their coloured eggs. The goal is to find all the eggs for their team – add excitement with a few 'wild' eggs of a colour no team has, such as gold.
Make it a team event
Who said an Easter egg hunt had to take place outdoors? For those who don’t have a garden (or who wake up to less than stellar weather), bringing the fun inside with an indoor hunt is the idea solution. Here are three top ideas for upping the fun factor.
Take the fun inside
1/5
£49.99
Hands-free and sturdy, a stand mixer makes baking with children a breeze – and this one is a snip compared to pricier models.
Silvercrest Stand Mixer
with the kids
Bake
There’s so much about spring for little ones to love – but what’s not so fun is waiting oh-so-patiently for the Easter Bunny to arrive and the egg hunt to start. Keep them busy until the festivities begin with this easy-as brownie bake.
Click for hot cross bun brownies
Break up the milk chocolate and place in a microwave-safe bowl. Blitz for 30 seconds until melted. Transfer to a disposable piping bag. Cut the brownies into 16 squares, snip the end off the piping bag and pipe a chocolate cross on each square. Leave to set.
When cooled, whisk the chocolate butter mix into the sugar and egg mixture, then carefully fold through the flour and cocoa, followed by the hot cross bun pieces. Transfer the mix to the prepared tin and bake for 40 minutes, or until lightly cracked on the surface with a slight wobble in the middle. Leave to cool in the tin.
Whisk together the two types of sugar and the eggs in a large bowl. In a separate bowl, sift together the plain flour, cocoa powder and mixed spice. Very lightly toast the hot cross buns and cut them into 2 cm cubes.
Preheat the oven to 160°C, fan 140°C, gas 3. Line a 23cm square tin with baking paper. Break up the dark chocolate and dice the butter. Put them both in a saucepan and heat over a gentle heat until they have melted. Remove from the heat, mix until smooth and set aside to cool.
125g dark chocolate 250g butter 150g caster sugar 150g dark brown sugar 4 medium eggs 125g plain flour 50g cocoa powder 1 tsp ground mixed spice 2 hot cross buns 50g milk chocolate
• • • • • • • • • •
SERVES 16 | PREP 10 MINS | COOK TIME 30 MINS, plus cooling
Hot cross bun brownies
3/4
Hang these pretty decorations from twigs in a table arrangement, or use them on an indoor hunt in place of the chocolate varieties.
Livarno Home Easter Egg Decorations
4/4
Stick them into indoor plant pots, vases and even wellies to help little ones navigate an indoor hunt trail.
285g
*Terms and conditions apply
Unlock 2 for 1, Kids Go Free and more at 1000's of UK attractions.
Find out more
GoHenry’s debit card and learning app for kids aged 6-18 has everything your child needs to learn about money first-hand, from budgeting pocket money to setting savings goals, with parent view offering full transparency into your child’s account and spending. Set up your account using the exclusive offer this Spring half-term and watch your kids grow their money skills today.
The sooner they can eat their bakes, the happier they’ll be. Take a shortcut with these ready-made mixes.
Click for Hot cross bun brownies
Per serving: 405 cals, 17g fat, 7g sat fat, 4g sugar, 0.2g salt, 12g protein, 5g fibre *Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press; subject to change.
Make a tzatziki-like sauce to serve alongside courgette fritters or lamb kebabs. Grate radishes into Greek yogurt then stir in chopped mint, crushed garlic, olive oil and seasoning.
Grate them
Trim and quarter radishes and stir-fry them in oil until blistered and golden. Add some soy sauce, sesame oil and a sprinkling of sesame seeds and stir into fried rice.
Stir-fry them
Finely slice a handful of radishes and toss with a glug of white wine vinegar and a few pinches of sugar and salt. Leave for a few hours to pickle, then drain and serve with mackerel on toast.
Pickle them
Sure, you can chop them up and add them to a salad, but there are so many more ways to enjoy radishes…
How to stretch radishes further
Radishes are one of the most underrated spring vegetables – it’s hard to understand why. Crunchy, peppery, pink, they’re easy to grow (taking only four or so weeks to go from seed to plate), cheap to buy, pleasing to look at and wonderful to eat. What’s not to love?
Click for warm roasted radish and pea salad with goat’s cheese
We're so Big on freshness that if you're not happy, we’ll give you your money back. Easy-peasy, lemon-squeezy!
Discover weekly offers of up to 30% off across all your essentials.
Click for all-the-greens beans on toast
Click for spring green baked feta
Click for spring veggie sunburst tart
Click for earthy super-green soup with cheesy garlic bread
Make the most of the fresh bounty of spring veg arriving in store, with these delicious ideas.
Sprucing up your outdoor space is easier (and cheaper!) than you might think.
Keep climbers in place with this attractive lattice-backed wooden planter.
Parkside Planter With Trellis
Create the ideal growing conditions for seeds to sprout with this propagator.
Parkside Propagator Set
NSPCC*
donate to the
£1
You don't need a plot the size of Kew Gardens to start up greenhouse growing... This portable greenhouse can be set up in minutes.
Parkside Large Walk-in Greenhouse
£29.99
Play the propagation game and you'll soon have enough plants to fill your flowerbeds and containers.
Potting and planting
£X.XX
XYZ ml
Lorem ipsum dolor
Livarno Home Garden Gnome
Whether you have a plot the size of a postage stamp or a football field, there are many ways to make it a welcoming space for entertaining.
£89.99
Parkside Electric Scarifier & Aerator
Get your garden ready to welcome a certain bunny rabbit to your annual egg hunt with these great buys.
Parkside Outdoor Broom
No shed? Stash garden tools in this space-saving bench.
Livarno Home Storage Bench
There'll be no soaring electricity bills with these solar-powered lights – they look especially good at the base of a tree, or along a path.
Livarno Home Solar Garden Lights
Love your garden long into the night with these tabletop lights.
Decorative solar-powered light
£119.99
Make short work of cleaning scruffy pavers, dirty fence panels and garden furniture.
Parkside pressure washer
£24.99
Give your back a break and swap your watering can for this flexible hose – it will deliver water easily to any plant.
Parkside 30m Flexible Garden Hose Set
No more tug-of-war games with pesky weeds! Zap them into oblivion with this cool tool.
Parkside Electric weed burner
Let this friendly little chap welcome guests into your garden.
Dreaming of a lawn that will rival Wimbledon's centre court? Whip it into shape with this green machine.
3 pack
