Four days off… That’s what most of the population look forward to at Easter, isn’t it? A shining nugget of relaxation on the horizon after the dank, dark days of winter. Link that in your mind with images of spring flowers, the smell of a sticky-glossy joint of meat roasting in the oven, the promise of chocolate, a family/ friends gathering that doesn’t involve having to write cards and wrap presents and it all adds up to something pretty special. Which means pretty special recipes are needed to give the proceedings heart and focus… Welcome to your Easter issue!
It’s Mothering Sunday this month as well – a moment to pause and say thank you. Perhaps, this year, make it an excuse to bake a cake for any wise, wonderful woman you think needs appreciating, whether they’re lucky enough to be a mother or not. Inspiration required? In our baking feature (p68) you’ll find our coverrecipe mile-high chocolate cheesecake & carrot cake, a white chocolate & tahini cake, a chocolate traybake strewn with mini eggs (name me one person who doesn’t like those) and spiced, iced Easter biscuits. I plan to make a fragrant batch of hot cross buns (p131), as the experts at Gail’s bakery have been generous enough to share their secret recipe. Note: they’re ridiculously good. And do-able.