Easter food in the UK is a mix of religious symbolism, the end of Lenten fasting and the arrival of spring. Some dishes, such as hot cross buns and simnel cake, are closely tied to the Christian calendar. Others, like roast lamb or chocolate eggs, are seasonal habits that many families keep whether or not they are religious. This guide walks through the foods most often associated with a British Easter, roughly in the order they appear from Good Friday to Easter Sunday.
Why Easter food looks the way it does
Lent, the 40 days before Easter, was historically a period of fasting for many Christians in Britain, and foods such as meat, eggs and rich dairy were restricted. Easter marked the end of that fast, so the foods of the weekend tend to be the ones people had been without: eggs, meat and sweet, rich baking. Spring also plays a part. Lamb and fresh eggs are naturally plentiful at this time of year, and eggs are widely read as a symbol of new life.
For the meatless dishes that fill the weeks before, see our recipes for the Lenten season.
Many traditions have changed over time, and the origins of several are debated, so it is best to treat the explanations below as the commonly told stories rather than settled history.
Good Friday: hot cross buns and fish
Hot cross buns are the best-known Good Friday food in Britain. They are spiced, fruited buns marked with a cross, usually understood to refer to the crucifixion. The exact origins are uncertain, though the name appears in print by the 18th century. Traditionally they are eaten on Good Friday, but today they are sold for weeks beforehand, and in many supermarkets for much of the year.
Fish is also a common Good Friday meal, since many Christians avoid meat on that day. A simple baked or pan-fried fish with potatoes and greens is a typical choice.
If you like baking enriched, spiced dough, our article on Welsh bread recipes includes a fruited tea loaf that makes a good alternative or companion to buns.
Easter eggs
Eggs are the most recognisable Easter food. In the past, eggs were commonly avoided during Lent, so they were boiled, decorated and eaten once the fast ended. Painted or dyed hard-boiled eggs are still part of Easter in many homes, and egg hunts for children are common. For an elaborate version of the same idea, see how Ukrainian families decorate and bless eggs in our Ukrainian Easter dinner guide.
In parts of northern England, hard-boiled eggs are traditionally dyed and rolled down hills or otherwise played with. These are often called pace eggs, a name thought to come from “Pasch,” an old word for Easter.
Chocolate eggs are a more recent addition. Fry’s is generally credited with selling the first chocolate Easter egg in Britain in 1873, with Cadbury following in the 1870s. Today they are an enormous part of the season, from small foil-wrapped eggs to large hollow ones filled with sweets.
Easter Sunday: lamb, chicken and ham
Roast lamb is probably the best-known Easter Sunday main course in Britain. It is linked symbolically to the “Lamb of God” in Christian tradition, and practically to the spring season. Typical accompaniments include roast potatoes, mint sauce or redcurrant jelly, and spring vegetables such as carrots, peas or greens.
Roast chicken is a popular, more affordable alternative. Baked or roast ham is another common centrepiece, especially for larger gatherings or cold buffet-style Easter tables.
Simnel cake
Simnel cake is a light fruit cake with a layer of marzipan baked or placed in the middle and more marzipan on top. The top is usually decorated with 11 small marzipan balls, commonly said to represent the apostles without Judas. It is often described as a cake with medieval roots that became associated with Mothering Sunday during Lent and later with Easter.
Because it is a keeping cake, it can be made a week or so ahead. Many families toast the marzipan topping lightly just before serving.
Easter biscuits and other bakes
Easter biscuits are crisp, lightly spiced shortbread-style biscuits, often studded with currants and sometimes made with a touch of lemon. They are particularly associated with the West Country of England. Other bakes you may see around Easter include:
- Hot cross bun variations such as chocolate or marmalade flavours
- Lemon or carrot cakes decorated with spring flowers or mini eggs
- Easter bread, often a plaited enriched loaf
A traditional Easter menu, course by course
There is no single official British Easter menu, but a typical Sunday might look like this:
- Starter: a light soup, smoked salmon, or asparagus when it is in season
- Main: roast lamb with potatoes, mint sauce and seasonal vegetables (or roast chicken or ham)
- Pudding: simnel cake, a lemon tart, or a fruit crumble
- To finish: Easter biscuits or a chocolate egg with tea or coffee
If you want a lighter spring spread outdoors on a warm day, our guide to Victorian picnic food has cold meat, pie and sandwich ideas that translate well to an Easter picnic.
Regional notes
Practice varies across Britain and Ireland, and families often follow their own habits. The pace egg tradition is mostly northern English, Easter biscuits are tied to the West Country, and in Wales and Scotland you will find local baked goods and spring lamb dishes served at Easter. If you are cooking for a particular community, it is worth asking relatives what they always make.
Frequently asked questions
What are British Easter traditions?
Common traditions include eating hot cross buns on Good Friday, exchanging chocolate eggs, decorating boiled eggs, egg hunts for children, a roast lunch on Easter Sunday, and baking simnel cake.
What is a traditional Easter menu?
A traditional menu centres on roast lamb with vegetables, followed by simnel cake or another spring dessert. Roast chicken or ham are common alternatives.
What is the most eaten food at Easter?
Chocolate eggs and hot cross buns are probably the most widely eaten Easter foods in the UK, while roast lamb is the best-known Sunday meal.
Why do we eat lamb at Easter?
Lamb carries Christian symbolism and is also a seasonal meat in spring. Many people eat it simply because it is a traditional family meal.