We may still be awaiting some blue skies but there is no denying that there has been a shift in the weather this month and the days are getting longer. This means Spring is upon us and Easter is just around the corner!

As Easter and the half-term break approach, it is time to start thinking about activities to keep younger minds busy and entertained. From traditional egg hunts to at-home crafts to action-packed adventures, there is an abundance of Easter activities right on our doorstep.

We’ve rounded up some of our favourite Easter activities so, whether you prefer to be in the comfort of your living room or you are up for exploring North West London and the surrounding areas, you can be sure your half-term is fun-filled and unforgettable for the whole family.

Easter Egg Hunts

Easter egg hunts are a timeless tradition that children (and adults) of all ages adore. Many parks and attractions across North West London will be hosting Easter egg hunts during the half term break but these are two of our favourites to look out for:

Easter Adventure Quest at Kenwood House

From 23rd March to 14th April, children can enjoy the Easter Adventure Quest at Kenwood House. Children will hunt for clues in the fantastic Kenwood grounds, track down the Easter eggs and get rewarded with a tasty chocolate treat. Advance bookings aren’t necessary and it’s just £2 to take part.

Lewis of London Ice Cream Farm

From 29th March until 14th April, you can head to the Lewis of London Ice Cream Farm in Barnet to take part in Easter egg hunts. There will be SEN-friendly sessions available as well as sessions for the general public so all children can meet the Easter Bunny, learn about the animals that live on the farm and even cuddle some lambs and chicks!

Entry for children is £7.95 and adults are £4.95.

Spring Nature Walks

We are advocates for getting outside and (weather-permitting) this is the perfect time of year to venture out and embrace the beauty of spring with a nature walk in one of North West London's picturesque parks.

Magnolias have well and truly blossomed and there are plenty of other colourful blooms and budding trees at Regent's Park, Primrose Hill or along Brent Reservoir.

If the weather is kind, half-term is also the perfect time for an Easter-themed picnic at the Hill Garden Pergola, equipped with boiled eggs, the treats from your Easter eggs hunt and a slice of simnel cake.

Or, if the weather is less favourable, then seize the opportunity to don your favourite wellington boots and raincoat and walk through Hampstead Heath to Venchi for an indulgent hot chocolate instead.

Easter Crafts at Home

Get creative at home with Easter-themed crafts that the whole family can enjoy. From blowing and decorating eggs to making Easter bonnets and bunny masks, there are endless possibilities for artistic expression.

All you need is some paints, pinafores and some craft materials to set up a crafting station. Then you can let childrens’ imaginations soar!

If you do decide to blow and paint eggs, here’s the need-to-knows:

Using a sewing needle or a small, pointy tool, gently prick a hole in the top and bottom of an egg and blow the contents of the egg into a dish until it’s hollow.

Children may need adult help to blow the eggs initially as it can be tough getting it going out but after the first few puffs, children can easily take over!

Give the egg a rinse and pat dry.
Once it is dry, you can get painting and create a design of your choice! This could include glitter, pom poms, little ears… the world is your oyster and these can be kept for future as Easter ornaments.
Top Tip: Keep the contents of the egg to use as scrambled eggs, omelette or the base for a tasty baked treat later in the day.

Family Baking Session

Spend a cosy afternoon at home baking Easter treats together. You could whip up a batch of Easter egg brownies, decorate Easter cookies or as a fun alternative, you can repurpose a box of hot cross buns and the leftover eggs you blew to make a scrumptious hot cross bun French toast:

In a bowl, mix 1 egg, a splash of milk, some vanilla extract, a tsp of sugar and a dash of cinnamon.
Unpack your hot cross buns and slice in half, just as you would if you were putting them in the toaster.
Dip the sliced hot cross buns into your egg mixture until fully coated and shake off the excess before putting to one side.
Heat a frying pan on the hob with a knob of butter. Once the butter is melted and the pan is warm, fry your eggy hot cross buns. You’ll know when they’re done as the egg mixture will turn golden and crisp.
Serve your hot cross bun French toast with your topping of choice and enjoy. Our go-to toppings are a dusting of icing sugar, a dollop of greek yoghurt, a drizzle of maple syrup or a handful of fresh fruit.

Easter-themed Theatre Shows & Crafts

Harrow Arts Centre is hosting a number of Spring and Easter-themed events over the half-term period, including The Little Mermaid pantomime and an SEN nature-inspired print-making workshop.

The Arts Depot in Finchley is also bringing some favourite children's tales to life with stage adaptations of The Singing Mermaid, Dogs Don’t Do Ballet and Princess Smartypants this Easter which will please and delight children.

With so many activities and adventures awaiting in North West London and the surrounding areas, this Easter promises to be one to remember for families. Whether you're hunting for Easter eggs in the park, getting crafty at home, or exploring the historic streets of neighbouring towns and suburbs, there's something to get everyone egg-cited this half term!

It’s official, the sun has finally come out and barbecue season is upon us! With the Jubilee long-weekend coming up and the return of group gatherings and celebrations this summer, we’re sharing some of our favourite BBQ recipes that you can make with your children.

Image credit: 40Aprons.com
This image is to give an indication of how to layer your ingredients.

Layered Rainbow Salad

This is one of our favourite summer salads and always a crowd-pleaser. The vibrant colours make it that much more appealing for children, and it’s a recipe you can prep a day or two in advance, so it’s ready to go on the day of your BBQ.

Ingredients:

¾ head iceberg lettuce outer leaves and core removed
1 cup frozen peas thawed
4 hard boiled eggs chopped
¾ cup chopped spring onions
1 ½ cup cherry tomatoes diced bite size pieces
1 cup pancetta cooked crisp
1 cup shredded cheddar cheese
1 cup mayonnaise
1 cup greek yoghurt
2 tablespoons granulated sugar
salt and pepper for sprinkling

Method:

In a bowl, mix together the mayonnaise, yoghurt and sugar until thoroughly combined, and set aside.
Chop the lettuce and place in the bottom of a large, clear bowl or trifle dish with a sprinkling of salt and pepper.
Next, layer on the: frozen peas, boiled eggs, spring onions, cherry tomatoes, pancetta and finally the cheese, until you have rainbow layers visible through the bowl. Keep some of the cheese and bacon aside to garnish at the end.
Grab your mayo / yoghurt mixture and spread across the top layer of the salad until it reaches the edges of the bowl.
Sprinkle the top with the remaining cheese and bacon before covering it with cling film to seal.
This should ideally sit in the fridge for a minimum of 4 hours (or up to 2 days) before serving.

2. Scrummy Summer BBQ Skewers (Makes 8-12)

Tip: As a vegetarian option, swap out meats for halloumi cheese. For vegans, we also recommend adding marinated tempeh or firm tofu as a delicious alternative.

This recipe could not be more simple, which is one of the things we love about it. You can also prep these the day before, and can add or remove veggies to suit your taste.

Ingredients:

1 punnet cherry tomatoes
2 courgettes
1 aubergine
1 box button mushrooms
500g of diced chicken breast or beef cubes (or halloumi / tempeh / firm tofu if using)
1 cup red onions, diced into large chunks
Pack of wooden BBQ skewers

Method:

First soak the wooden kebab skewers in some water for 5-10 minutes to help prevent them from burning on the BBQ.
While these are soaking, slice all your vegetables, and protein (meat, halloumi or tempeh/tofu) into large cubes. If using, the tomatoes can be kept whole.
Slowly thread the veggies and protein onto your skewer - we recommend doing so in an alternating pattern so you get a rainbow skewer but you can easily adapt this to your personal taste.

Safety Tip: Place your veggies or meat on a chopping board and pierce them from the top to avoid pricking yourself with the sharper end of the skewer.

4. Pass on to an adult to BBQ until lightly charred.

Image credit: Taste.com
This image is to give an indication of how to layer your trifle but you can layer and decorate any way that you wish!

Our final recipe is packed full of fresh, exotic flavours and is such a delicious twist on a classic recipe.

3. Tropical Sunshine Trifle Top tip: You can either make this in a large trifle dish, or make 6-8 individual portions using tumblers.

Ingredients:

6 sponge ‘lady fingers’ or 175g sliced sponge cake
2 cups of liquid mango jelly
2 cups of vanilla custard
1 cup sliced mango
1 cup tinned pineapple (in syrup)
3 tbsp pineapple syrup from tinned pineapple (or orange juice if preferred)
2 cups double cream
Garnish optional - see suggestions at the bottom of the method!

Method:

Line the bottom of the trifle bowl or glasses with the sponge fingers or cake in a nice even layer. Drizzle over the pineapple juice and let it soak in for 5 minutes.
Cover the sponge with the sliced mango and tinned pineapple. Slowly and gently pour over ⅓ of the liquid jelly and put it into the fridge to allow the fruit to set at the base of the bowl.
Once set, pour over the remaining jelly mixture and allow it to set completely before adding a layer of the vanilla custard.
Finally, whip the double cream until it forms stiff peaks before spooning or piping onto the trifle
To garnish, we love to use some of the pairings below but let your creativity run wild and decorate how you wish.

Example garnishes:

Sliced orange with a grating of lime zest
Sliced almonds with a grating of orange zest
White chocolate shavings and crushed meringue
Passion fruit and sprigs of mint