Being Welsh, I’ve always looked forward to Easter Sunday, with its promise of a whole roast leg of lamb, served with sweet, seasonal vegetables and a dollop of homemade mint sauce. However, the best part of the whole Easter experience is deciding what to do with the leftover roast lamb, inevitably thrust into the fridge at around 4pm. The answer? A recipe for Leftover Lamb Hotpot.
Though neither savoury or sweet, pancakes are generally filled or topped with sweet ingredients. Lemon and sugar, maple syrup, blueberry jam; the list of sweet pancake toppings is endless. Despite this, pancakes lend themselves favourably to savoury pancake fillings like beetroot and feta with just a smattering of fresh British watercress.
With any public holiday comes a certain amount of food waste. Mothers buying a few too many hot cross buns at Easter, or a little excess turkey at Christmas. People are scared of disappointing others, especially at important times of the year. So, it’s good to have a contingency plan to avoid food waste where possible. This recipe for Hot Cross Bun French Toast is a simple and delicious way of getting rid of those stale Easter leftovers sitting around in your pantry.
Running from January all the way through to the end of April the Yorkshire forced rhubarb season is one of the best things about food in the first few months of the year. More delicate and slightly sweeter than the main crop, forced rhubarb is the perfect candidate for my rhubarb and ginger jam recipe.
Good quality, flavoursome ingredients are always better cooked simply. What’s the point in drowning the delicate, unmistakable flavour of asparagus in a rich sauce or heavy dressing? Instead, enjoy such wonderful produce cooked in butter, or as the main event on top of an Asparagus and Mozzarella Pizza.