3 ways with hot cross buns

In the unlikely event you have any leftover hot cross buns after your Easter celebrations, Nadia Parekh, pastry chef and founder of catering company Mélange Dubai, has come up with three delicious recipes that may come in handy

TURKEY AND CHEDDAR CHEESE TOASTIE

*SERVES 4 | PREPARATION 10 MINUTES | COOKING 25 MINUTES
 

CHEESE SAUCE
2 cloves of garlic, smashed
1 stem of thyme
1 bay leaf
1/2 red onion, roughly chopped 
13g unsalted butter
13g all-purpose flour
260g full fat milk
75g aged cheddar cheese, finely grated
38g parmesan cheese, finely grated
50g mascarpone
125g whipping cream
20g English mustard
30g wholegrain mustard
spinneysFOOD Salt and Pepper to taste

TOASTIE
4 spinneysFOOD Hot Cross Buns
4 turkey slices
75g aged cheddar, finely grated
10g unsalted butter
4 spinneysFOOD eggs, fried 

Cheese sauce 1 Heat milk with garlic, thyme, bay leaf, and onion. When it boils remove from the heat and allow to infuse for 10-15 minutes. 2 To make the roux melt the butter over low heat. When it starts to bubble add the flour and mix continuously over the heat for 1 minute until the flour cooks through. Strain the milk over the roux and heat until the mixture boils and thickens. Remove from heat and immediately add cheddar and parmesan. Mix until all the cheese is melted, then add mascarpone, cream, mustard and seasoning to taste. Cool the sauce before using in toasties. Toasties 1 Preheat oven to 200˚C, gas mark 6. 2 Slice the hot cross buns in half, spread a generous layer of sauce, turkey and cheese in that order. 3 Place the other half of bread on top and cover it with a generous layer of sauce. Top with cheese and bake on a baking tray brushed with butter until the cheese turns golden brown. 4 Top with a fried egg.

Top tip: Make the sauce ahead of time and keep in an airtight container in the fridge for up to a week. 

BLUEBERRY AND STRAWBERRY CRUMBLE

*SERVES 3 | PREPARATION 10 MINUTES | COOKING 15 MINUTES

COMPOTE
1 vanilla pod
100g blueberries
130g strawberries
Zest of ½ a lemon
15g spinneysFOOD Fine Granulated Sugar
10g corn flour

CRUMBLE
1 spinneysFOOD Hot Cross Bun
25g rolled oats
40g spinneysFOOD Fine Granulated Sugar
40g unsalted butter (cold)
A pinch of spinneysFOOD Salt
Labneh for serving

Compote 1 Preheat oven to 170˚C, gas mark 3. 2 Split open the vanilla pod and scrape out the beans. Toss together with the blueberries, strawberries, lemon zest, sugar and corn flour until everything is evenly coated. 3 Distribute evenly amongst the ramekins and put in the oven for 15 minutes or until juices are thickened. Crumble 1 Put one hot cross bun in a food processor and on a slow speed blitz until it resembles breadcrumbs. Add remaining ingredients and blitz on a slow speed just until the mixture comes together. 2 Crumble between fingers on a baking tray and bake for 5-7 minutes until golden brown. 3 Spoon crumble over berry compote, top with labneh and serve warm.

Top tip: Make the crumble in advance and store in an airtight container at room temperature.

FRENCH TOAST

*SERVES 3 | PREPARATION 15 MINUTES | COOKING 5 MINUTES
 
BATTER
1 vanilla pod
290ml full fat milk
3 spinneysFOOD Organic Eggs
35g all-purpose flour
A pinch of salt 
25g spinneysFOOD Fine Granulated Sugar
3 spinneysFOOD Hot Cross Buns

FOR FRYING
3 tbsp vegetable oil (approx) 
3 tbsp unsalted butter (approx)

TO FINISH
150g whipped cream 

Batter 1 Split open the vanilla pod and scrape out the beans. 2 Whisk together with milk, eggs, flour, salt and sugar until smooth and no lumps of flour remain. 3 Soak hot cross buns in the batter for 15 minutes, turning over every few minutes. 4 Fry in a mixture of oil and butter until golden brown. 5 Top with whipped cream and serve warm.