Light, fruity and spicy, these tangzhong hot cross buns are a pleasure to eat. Split them, toast them and butter them and enjoy them for breakfast, elevenses or an Easter tea. Continue reading
These mini ham terrines are spiked with cornichons and capers and gosh, they are good. They make perfect individual portions either as a generous starter or, with some crusty bread, salad and pickles, a light lunch or supper. Continue reading
An Easter treat, these spicy, fruity yeasted buns are usually in the shops from oh, just after Christmas, but as usual home-made are better if you can spare the time. As so many of us are self-isolating thanks to coronavirus, making them is a pleasant way of whiling away an afternoon, and probably the only way to get your mitts on them with the supermarket shelves being so empty. Continue reading
This is a lovely recipe for an Italian Easter bread given to me by my sister-in-law Sarah many years ago. It’s a sweet, citrusy yeasted cake: imagine a hot cross bun got together with a panettone and had offspring. Please don’t let that imagery dissuade you.
Normally you divide the risen and knocked-back dough into four balls and put them side by side in a cake tin for their second rise. But I decided to make them in old clay flower pots instead (I did dishwasher them, honest). You can go down either route. Continue reading