Great British Food Magazine Apr 2019 Vorige editie

At Great British Food HQ it doesn't get more exciting than the start of spring. The simple pleasure of fresh crab on buttered toast or lightly cooked asparagus with a soft boiled egg on the side for dipping just cannot be overstated, and from April onwards the good things just keep on coming! And with Easter falling later this year, we're gearing up for a long, sunny weekend of feasting with friends and family. As much as I love Christmas, I'd argue that Easter is the superior celebration for food lovers; new season produce is abundant, chocolate eggs are considered a breakfast delicacy and meals are generally less dictated by tradition. A roast may be the classic choice, but there's loads of scope to cook outside the box; how about one of Chetna Makan's irresistible curries or a batch of the golden smoked mackerel Scotch eggs? You could even swap your usual leg of lamb for delicious British goat; in our fascinating feature, food writer Helen Graves speaks to the inspiring producers bringing this lesser-used ingredient to restaurants and home kitchens. This issue is packed with all the good stuff for spring – fresh and exciting family brunches, stunning Easter bakes and our pick of the most spectacular chocolate eggs to hit the shops. Planning a spring or summer getaway? Get inspired with Nathan Outlaw's top picks for a food-filled West Country break or our ultimate guide to Yorkshire. Have a delicious month!