We’ve got the family coming for Easter and although they’re far too polite to demand a particular menu, their eyes tend to light up when they’re presented with roast lamb. Over the years I’ve cooked it in umpteen different ways. These are some of my favourites … and I’ve thrown in a few extra Easter recipes for good measure. Now’s the time to make your shopping list … 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 bread or cake, similar to panettone and not a million miles from a hot cross bun. 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 because I like to make a rod for my own back – and because I thought they’d look pretty – I decided to make them in old clay flower pots instead (I did dishwasher them, honest, guv). You can go down either route. Continue reading