Celebrating Easter with a Conscience
Easter is traditionally a time for family and for food. A celebration of spring, of new life and bright yellow daffodils, of the winter being behind us for another year, and all that yummy seasonal food.
As we collectively become more and more conscious of our impact on the planet, the more it’s apparent that a lot of our celebrations have a bigger impact than we might like.
So, we’ve put together some ideas to help celebrate Easter in a more sustainable way, focusing on food (the best bit in our opinion!).
A Seasonal Main Meal
Family gatherings are almost always centred around food. Whether it’s sat around the table, sharing in-jokes, or perched and squeezed in where you can, chatting with your neighbour with your plate balanced on your knees, food is what connects us all.
When it comes to Easter, eating seasonally really brings that celebration of spring to life. Traditionally, that means serving lamb, but there are plenty of other options.
A cheesy puff pasty vegetable tart can make a perfect centrepiece for Easter, and it’s very easy to make too. Simply roll out your puff pasty (home made or not, we’re not judging!), spread soft cheese on top, leaving a centimetre or so around the edge (we find vegan options that are flavoured with garlic and herbs work best here, alternatively you can use houmous), then lay your vegetables across the cheese, season generously and pop in the oven to bake until the pastry is golden. For the vegetables, the world is your oyster. Opt for fresh and effective-looking leeks, or colourful carrots and parsnip slices, or if you’re feeling industrious, slice your veg into ribbons and arrange in a spiral for a showstopper of a centrepiece.
Serve with new potatoes drenched in butter and salt with some steamed purple sprouting broccoli for lots of seasonal spring goodness.
A fresh, green soup is also a delight to the senses, perfect for a lighter, but no less tasty, Easter meal. Use green veg like leeks, peas, and watercress for that vibrant colour, but like the tart, the beauty of soups is that you can add almost anything. So, if you have leftover veg or something you want to use up, pop it in a soup!
Ethical Easter Chocolate
Did you know that the first easter egg was created in 1873? It would have been grainy and bitter, decorated by hand, and expensive! It wasn’t until the 1950s that it became feasible to make them for the masses. Today, it is estimated that between 80 and 90 million chocolate eggs are eaten each year, and that around 3,000 tonnes of packaging is discarded.
However, this year many of the big retailers are reducing the amount of packaging, which is great for those of us who have fewer options when it comes to shopping. Waitrose’s own brand easter eggs for example will contain 44% less plastic and 18% less cardboard, with Co-op and Aldi doing something similar.
If you want sustainable chocolate (though unfortunately not in easter egg form!), we have a few options in store for you. You could use it in easter-themed baking or just bite straight into the bar for that gloriously indulgent chocolate hit.