CELEBRATE EASTER

WITH DELICIOUS ORGANIC EASTER RECIPES

April 10th, 2025

There’s something special about gathering around the table with loved ones for a beautiful Easter feast. This year, celebrate with a flavour-packed, golden roast chicken and a hearty vegetarian stuffed jap pumpkin — perfect for everyone at your table. Made with nourishing organic ingredients and simple wholefood staples, this dish is comforting, impressive, and deliciously seasonal.

HERBY STUFFING

INGREDIENTS:

  • 2 cups breadcrumbs (Tip: Blitz stale sourdough or end pieces in a blender – we used organic sourdough)

  • 50g organic unsalted butter

  • ½ cup chopped organic celery

  • ½ cup chopped organic brown onion

  • 1 tbsp fresh organic rosemary, chopped

  • 1 tbsp fresh organic thyme, chopped

  • 1 tbsp fresh organic parsley, chopped

  • 1 organic egg, whisked

  • ⅓ cup organic milk of choice (Almond adds a lovely nutty sweetness)

  • Sea salt & freshly cracked black pepper

METHOD:

  1. Melt butter in a pan, add celery and onion, and cook until soft and fragrant (about 5 mins).

  2. Remove from heat and stir in breadcrumbs until the mixture becomes thick and sticky.

  3. Add herbs, salt, pepper, and milk — the stuffing should be soft but hold together. Add a little more milk if needed.

  4. Mix in the whisked egg last to bind everything. Set aside.

GOLDEN ROAST CHICKEN

INGREDIENTS:

  • 2kg organic whole chicken

  • 30g organic unsalted butter, sliced into thin pieces

  • 10g organic unsalted butter, melted

  • 1 tbsp fresh organic rosemary

  • 1 tbsp fresh organic thyme

  • 2 organic lemons, halved

  • 1 head organic garlic

  • Sea salt & freshly cracked black pepper

METHOD:

  1. Preheat oven to 200°C.

  2. Gently separate the chicken skin from the breast and thigh meat, and slide sliced butter, rosemary, and thyme underneath.

  3. Pour melted butter over the skin and season well with salt and pepper. Rub it in gently to coat the surface.

  4. Fill the chicken cavity with prepared stuffing. Secure with skewers or toothpicks and tie the legs together.

  5. Place chicken in a baking tray lined with baking paper, surround with halved lemons and garlic.

  6. Roast for approximately 1.5 hours or until juices run clear. Rest for 5–10 minutes before carving.

STUFFED JAP PUMPKIN
(Vegetarian Option)

INGREDIENTS:

  • 1 organic jap pumpkin, halved lengthways and seeds removed

  • 1 tbsp organic ground cumin

  • Olive oil

  • Sea salt & freshly cracked black pepper

  • Herby stuffing (as prepared above)

METHOD:

  1. Fill the seed cavity of each pumpkin half with stuffing.

  2. Drizzle generously with olive oil and season with cumin, salt, and pepper.

  3. Place on a baking tray, cover loosely with baking paper, and roast at 200°C for approx. 1 hour, until tender and golden.

NOTES & TIPS

  • These dishes are perfect for make-ahead prep — the stuffing can be made the day before.

  • Leftovers make incredible sandwiches or grain bowls the next day!