Easter Recipes

This version differs from the How to Eat original, only inasmuch as it is a slightly more time-saving take on it. This dish is perfect…Read on

As with all stews, this is even better made in advance and reheated; for me, this only makes things easier. We have even more simple…Read on

You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature;…Read on

No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case…Read on

This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method.…Read on

I know that I am often regarded as somewhat odd for cooking entire meals just for myself, alone. I wouldn't think of apologising.…Read on

I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just…Read on

It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds…Read on

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan…Read on

This bulgar wheat salad is loosely based on tabbouleh, only using coriander in place of the parsley, lime in place of the lemon and…Read on

In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and…Read on

Think hamburger, Middle-Eastern style. And if this isn't enough of a come-on, think again. I am mad for these pitta-sandwiches smeared…Read on

I make my hot cross buns slightly smaller than is traditional. Don't know why, just like them that way, but you form them the size…Read on

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination…Read on

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really:…Read on

This has been my Easter stalwart for the past few years and I don't see that changing - ever.  Make this just once, and you will…Read on

I love the fact that, even though we live in different continents, every Easter my mother and I make the same hot cross buns.Read on

Wonderfully light brekkie or afternoon tea scones. Courtesty of "Bill's Food", 2002. For other perfect Easter cake recipes browse…Read on

A re-take on Nigella's lovely deep fried bounty's. Perfect for Easter and why not try Nigella's  simple Easter recipes including…Read on

Rich truffles that are easy to make either for yourself or as a gift.  Why not make these in time for Easter? or try a whole…Read on

This is a lovely lemony almond sponge cake. The bunny outline on the top is extra fun for Easter.Read on