Great British Food | Spring 23
The greatest pleasures of spring need little adornment – steamed spears of asparagus with a dollop of hollandaise, hot cross buns smothered in salted butter, or my new favourite sofa snack, Sabrina Gidda’s curried crab from p.58, piled onto a toasted crumpet. This issue of GBF is all about enjoying simple pleasures, and James Martin has us covered with his celebration of the humble potato on p.13, including crispy, buttery hasselback potatoes that make a great alternative to roasties for your Easter meal.
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Articles in this issue
Below is a selection of articles in Great British Food Spring 23.