Great British Food Magazine - Apr-15 Back Issue

Great British Food Magazine Apr-15 Back Issue

English

Say hello to spring with 57 mouth-watering new recipes using the tastiest regional produce – including new season asparagus, fresh herbs, Welsh lamb and morel mushrooms.

April is the perfect time to freshen up your kitchen repertoire and we're celebrating with lots of delicious inspiration. Both Heston and Mary Berry are on board to show you how to make the most of your Easter roast, while Rachel Khoo's easy seasonal suppers are just the thing for lazy bank holiday entertaining. Plus Raymond Blanc tells us all about creating a stunning kitchen garden at Kew's Royal Botanical Gardens.

It wouldn't be Easter without a big batch of warm-from-the-oven bakes, and Tom Herbert's ultimate hot cross buns are so much better than anything bought from the supermarket. The young at heart will also love our beautiful retro-inspired cakes; there's something for all ages, from fondant fancies and battenberg to a glorious lemon meringue layer cake that would make a fab Easter centrepiece.

Also inside: the fascinating world of Britain’s hidden shellfish farms, new ideas for cooking with chocolate, how to make the perfect Welsh rarebit, plus our 9-page foodie travel guide to eating and drinking in Sussex.

Great British Food

Apr-15 Say hello to spring with 57 mouth-watering new recipes using the tastiest regional produce – including new season asparagus, fresh herbs, Welsh lamb and morel mushrooms. April is the perfect time to freshen up your kitchen repertoire and we're celebrating with lots of delicious inspiration. Both Heston and Mary Berry are on board to show you how to make the most of your Easter roast, while Rachel Khoo's easy seasonal suppers are just the thing for lazy bank holiday entertaining. Plus Raymond Blanc tells us all about creating a stunning kitchen garden at Kew's Royal Botanical Gardens. It wouldn't be Easter without a big batch of warm-from-the-oven bakes, and Tom Herbert's ultimate hot cross buns are so much better than anything bought from the supermarket. The young at heart will also love our beautiful retro-inspired cakes; there's something for all ages, from fondant fancies and battenberg to a glorious lemon meringue layer cake that would make a fab Easter centrepiece. Also inside: the fascinating world of Britain’s hidden shellfish farms, new ideas for cooking with chocolate, how to make the perfect Welsh rarebit, plus our 9-page foodie travel guide to eating and drinking in Sussex.

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