Easter feasting is on my mind, unsurprisingly, and I’m rather enjoying myself just thinking about what I’ll cook. There are traditional recipes that obviously clamour to be made - my aromatic take on Hot Cross Buns and Simnel Cake top my baking list, but I would never, could never, leave out my gorgeously chocolatey Easter Egg Nest Cake. And I don’t know if it’s just me, but I like a lemon-scented Easter weekend, with my Lemon Polenta Cake, Lemon Meringue Cake and Lemon Pavlova to choose from.
On a savoury note, let me suggest a Kedgeree Risotto, Nursery Fish Pie, Slow-Roasted Garlic and Lemon Chicken, Spring Chicken and, of course, some Paschal lamb, whether Lamb Ribs With Nigella and Cumin Seeds, Butterflied Leg Of Lamb With Bay Leaves and Balsamic Vinegar, Warm Shredded Lamb Salad With Pomegranate and Mint and or my Aromatic Lamb Shank Stew. I’m also thinking of an Easter Ham this year, and for me it just has to be what started out as a Christmas recipe: my super-simple, sumptuous Slow-Cooked Black Treacle Ham. Happy Easter - and wishing you a delicious long weekend!
Photo by James Merrell
