We may not get the day off, but we can still feast in honour of a brave martyr. What dish represents England and St George the best? We have a few ideas.
India is one of the world’s biggest producers of tea leaves, so I had expected to be in for a real treat. Unfortunately I was thoroughly disappointed!
There were surplus hot cross buns and eggs this weekend, so we came up with a quick breakfast recipe for a special ‘Pain Perdu’ with out Easter leftovers.
These fruity Easter favourites are the perfect break from all that chocolate, and they’re steeped in history too.
Easter lunch is of the great foodie celebrations of the year, so I’m going to gently roll two grape varieties in your direction to make sure it’s perfect.
Baking hot cross buns is simple, and cooking with the kids is a great way of keeping them entertained while producing something tasty for the family too.
If growing carrots sounds like a lot of faff, I assure you it’s worth it – you’ll never eat carrots as sweet or, well, carroty as ones you grow yourself.
Forget spring lamb – the hogget, a wonderful mature lamb that is yet to adorn its mutton clothes, is my top tip for Easter this year.
Read the history of an iconic Yorkshire bun, and have a try at Bee’s very special Easter recipe for hot-cross fat rascals.
The peak of our Easter lunch has always been a huge hunk of barbecued lamb, but this year I’m following it with a heavenly flourless chocolate cake.