Easter signals the true arrival of Spring. Snowdrops are the first to turn on their lights, closely followed by the daffodil, crocus, bluebell and grape hyacinth. As the landscape awakens, the bees emerge from their hives, eagerly seeking that early nectar source.

A time of hope, renewal and growth

Traditionally, Easter Sunday was considered the most important festival of the Christian calendar. It marked a time of hope, renewal and growth and became a time of feasting after the lean weeks of Lent.

In older Ireland, a popular Easter dinner consisted of corned beef, cabbage and floury potatoes. This combination was carried by millions of Irish people who emigrated in the aftermath of the Great Famine, and so, it is still a common meal shared globally on Easter Sunday.

For dessert, a traditional favourite was the Simnel Cake. With medieval origins, this is a light fruit cake with layers of almond paste and marzipan. Its association with Easter materialises in its decoration. The cake was traditionally crowned with eleven marzipan spheres, each representing the apostles, minus Judas.

Gather Together and Feast

Today, feasting remains at the heart of Easter celebrations. Although younger (and older) ones might overindulge in chocolate Easter eggs, this festival is a wonderful opportunity to gather together and feast on the produce gifted by the new season of Spring.

Transform the conventional to the sublime

With a nod to traditional fare and a wink towards handy shortcuts, let’s look at some honey-themed epicurean delights that truly embrace the spirit of the season. We want our first course or starter to be prepared in advance, with zero fuss and substantial flavour. Honey is the perfect ingredient that can transform the conventional to the sublime. So, for starters, can I recommend a Honey Walnut Salad. Not only does it provide that instant boost of energy, it also delivers on distinctive tanginess with depth, as well as being packed with nutrients.

Honey Walnut Salad with feta & raisins

1 cup walnuts
2 tbsp honey
1 1/2 pounds baby spinach
4 ounces crumbled feta cheese
1/2 cup raisins
1 apple, chopped
Dressing:
2 tbsp olive oil
2 tbsp cranberry juice
2 tbsp rice vinegar
2 tbsp dijon mustard
Salt & pepper to taste

Directions

1. Preheat the oven to 325℉. Coat walnuts with 2 tablespoons of honey in a pie pan. Bake
for 10 min and allow to cool
2. Combine salad ingredients, including cooled honey walnuts
3. Place the dressing ingredients into a jar, shake well and pour over salad and serve.

A honey glaze

Unsurprisingly, the potato remains a staple of most festive meals, but at Easter time, a variety of meats triumph as traditional favourites, such as roasted spring lamb, roasted ham or baked salmon. Whichever of the meats sings to your taste buds, there is a special combining force that anchors the meal alongside a selection of roasted vegetables: the honey glaze. When it comes to a honey glaze, it can be as easy as bringing three ingredients to a simmer: honey, light brown sugar and butter. For a lighter alternative, you might consider honey, dijon mustard and cloves. If a sweetened glaze is preferred, the cloves could be replaced by pineapple juice. And if a more intensely tangy acidity is desired, lemon juice, vinegar or Worcestershire sauce will pack a punch.

Herb infused honey

If you, like me, attempt to grow your own herbs at this time of year, you might consider infusing your honey in advance. There’s a plethora of herbs that marry wonderfully with honey: rosemary, thyme, sage, mint, bay leaves or lavender, rose petals or pine needles. Also, a jar of herb infused honey doubles-up as quite the sweet little house-gift, should you be lucky enough to be the invitee to Easter proceedings.

To sign-off with sweetness, a fresh lemon cake might offer an easy, light and satisfying alternative to the pile of chocolate eggs. The late great bee scientist, Dr. Eva Crane, shares a family recipe that was her standby for decades, as documented in her wonderful edition,
A Book of Honey (1980).

Fresh Lemon Cake

Ingredients

4 oz Butter or margarine
6 oz Mild-flavoured honey
2 Eggs
2 oz Milk
8 oz Flour
2 tbsp Lemon juice
1.5 tsp Grated lemon rind
0.5 tsp Salt
0.75 tsp Bicarbonate of soda

Directions

Preheat the oven to 180°C. In a large bowl, cream the butter while gradually adding the honey. Add the eggs, beating well after each. Sift together the dry ingredients and add the lemon peel. Add these to the creamed mixture along with the milk. Fold in the lemon juice. Pour into two round sandwich tins and bake for 20-25 minutes until baked in the centre.

A Bees Knees refreshing mocktail

Having served three courses and with all mouths fed, you will be deserving of a mocktail or cocktail: the choice is yours! A gem of a recipe, the Bees Knees owes its delicious depth to a healthy injection of my father’s honey! Add 40ml of 0.0 Gin with 25ml of fresh lemon juice together with a 20ml mix of honey and water. Put the ingredients into a shaker with ice to chill and combine, and voila! It hits the sweet, fresh and citrusy notes without a dreaded hangover.

Rich tapestry of customs and beliefs

As with many festivals in Ireland, traditional celebrations are a special combination of pagan superstitions and Christian rights and beliefs. From New Years Eve to St Brigid’s Day, Shrove Tuesday to Easter Sunday and May Day, there is a rich tapestry of customs that can be dipped into, sustained and celebrated for decades to come.

Roll hard-boiled eggs down the hill!

And so, should you wish to re-ignite some older traditions, why not paint a hard-boiled egg with your children this Easter time. With eggs being plentiful at this time of year, it was customary for neighbours to come together and roll hard-boiled eggs down the hill, which led to Easter Sunday being known as Easter Egg Sunday. The fastest egg roller was celebrated! As May Day or Bealtaine is the next calendar date in need of celebrating, be sure and keep your painted egg-shells to decorate your May Day Bush. After all, the height of Spring and beginning of Summer is only a stone’s (or egg’s) throw away.

Happy Easter everyone; Cásca shona daoibh go léir!

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Writer and folklorist, Eimear Chaomhánach, is the author of “The Keeper of the Bees – Bees and Beekeeping in Irish Folklore”.
Follow Eimear on Bluesky: @beefolklore.bsky.social