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