T here’s so much to celebrate this month a nd, as ever, we’re here to help you ma ke the most of those occasions that bring fa mily and f riends together over the thing that con nects us a ll: good food. Ea ster is on the horizon, so get ready for the long weekend w ith cent repiece recipes, including Good Friday fish, Sunday la mb stew and crispy-sk in ned chicken for Ea ster Monday ( p15). You’ll a lso need sweet treats to ha nd a round, so try ma k ing our fun cover cupca kes (p10). This month, Ra mada n comes to an end w ith the festiva l of Eid, a time to enjoy Zay na h Din’s spicy a nd f rag ra nt menu f rom her Desified cookbook (p104). Plus, April ma rk s the star t of Passover, which for Chelsie Collins mea ns ba k ing w ith cinna mon ( p138). Let ’s bring the joy by cook ing and sha ring, together.
Christine Hayes, editor-in-chief