A SLICE OF MY LIFE
COOKING AND PARTYING
My dad was a bon viveur – he knew how to bring people together, make a party and create a joyous thing. I have inherited that instinct from him. We were what you call latchkey kids, so mum would leave things three-quarters cooked and we would finish them off ourselves. It made us confident in the kitchen.
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About delicious. Magazine
The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!