CHEF’S STEP BY STEP
We’ve been making our traditional hot cross buns for more than 12 years, but the thing that makes our buns special is that we bake them in smaller batches throughout the day, so during the lead-up to Easter our bakeries are filled with the sweetly spiced scent of freshly baked buns. We’re staunch believers in classic recipes: our only twist is to use the best ingredients we can find, packing our buns with dried fruit and finishing them with a spiced syrup for that signature sticky top. Enjoy them with plenty of butter, hot out of the oven – it’s the best way.
ROZ BADO, BAKER AND PASTRY CHEF, GAIL’S
PHOTOGRAPHS GARETH MORGANS
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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!