March 31st, 2020

Whilst many of us look to be swapping eating out for eating in over Easter this year, we didn't want you to have to miss out on any of the fun!

Enjoy the best of The Botanist in your home, with the egg-citing recipes to our signature Scotch egg and indulgent cookie dough. Perfect fun for the family to get involved in and celebrate Easter weekend.

Scotch Egg


5 eggs
250g sausage meat
100g plain flour
egg wash (1 egg mixed with 250ml milk)
200g panko breadcrumbs
salt and pepper


1. Boil eggs for 6 minutes. Then remove from the boiling water and place carefully into ice water to cool.

2. Once cooled, peel the eggs. Then season the flour with salt and pepper, before gently rolling the eggs in the flour to coat.

3. Evenly divide the sausage meat, allowing enough to seal and surround each egg. Then with wet hands, work carefully to wrap the eggs in the sausage meat. Be careful not to break your egg!

4. Dip the sealed eggs into the egg wash, then coat in panko breadcrumbs. Repeat on each egg.

5. Deep fry for 2 minutes until golden. Then bake in the oven at 180C-200C until crispy and the sausage meat is cooked through.

Serve with tangy brown sauce and English mustard! 

Cookie Dough


For the cookie dough mix
700g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 dessert spoon of Maldon sea salt
300g softened butter
300g soft brown sugar
200g white chocolate chips
200g dark chocolate chips
2 eggs

For serving
A skillet / iron-based dish
150g cookie dough
1 scoop vanilla ice cream
1 of your favourite Easter treat (Cadbury's Mini Eggs or Creme Eggs are delicious!)
Toffee sauce


1. To make the cookie dough mix, combine the softened butter and sugar until light and fluffy. (You can mix with a spoon by hand, in a food processor or with an electric whisk)

2. Then mix in the eggs until combined.

3. Sift the flour, baking powder and bicarbonate of soda into the mix, then combine again to form a dough-like mixture. The mixture should begin to look and feel like cookie dough! You're almost there...

4. Gently fold in the dark and white chocolate chips into the dough.

5. Split into individual portions into your skillet or cast-iron dishes (or one big sharing one if you prefer!) and then bake in the oven at 180C until golden.

6. Be careful when removing from the oven! Top with a scoop of vanilla ice cream, toffee sauce and your favourite Easter treat. 




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