Cider braised ham with apples and garlic. This is truly the best way to cook gammon/ham. It is out of this world and will make ham sandwiches to die for.
Braised pork shoulder with chilies, Mexican style. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced as if it was a roast, like below; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce.
Cinnamon twist star bread, a variation on the kanelbullar, Swedish cinnamon buns, theme. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings.
Colomba Pasquale - Italian Easter bread baked in the shape of a dove. I know that different parts of the world have different celebration cakes for Easter: Simnel, Roisinbrot, Kulich, and so many others.
Homemade Easter creme eggs with filling made from buttery icing, just like Cadbury creme eggs. The plastic or silicone moulds for Easter eggs usually carry pretty comprehensive instructions for how to go about filling them with melted chocolate.
Bun-e-ttone, a combination of panettone dough and hot cross bun flavouring, the best possible bake for Easter. I thought it would be nice to make one large and 11 small bunettones, after the Simnel cake fashion of featuring 12 or 11 marzipan balls
Roast ham hock with plum sauce. Soak it, boil, it, roast it - just like gammon. It likes mustard and honey, it will be so tender you won't need a carving knife. There's a bit of fat and rind on the hock.
The best hot cross buns with proper piped crosses and honey glaze. I start baking them in March, regardless when this movable feast will fall on, and I probably bake up to 50 in a season! Because there’s nothing better for breakfast in early spring than a hot cross bun.
Hot cross buns with raisins, dried apricots and citrus peel. Try this – by all means. It’s still a good bun and none you can buy in the shops are a patch on it. They keep rather well and only on the third day had to be toasted a little.
Koulourakia are Greek Easter butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
A rack of lamb, roasted with a herb and parmesan crust. I believe in simple seasoning of this arguably best cut of lamb, but the coating of mainly herbs and parmesan - without too much breadcrumbs - really works.
Meringue roulade with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios. Just when you thought meringue-related desserts couldn’t get any better – this thing turns up.
Roast leg of lamb flavoured with garlic, rosemary and anchovies. The roast lamb leg is gorgeous, you might want to ask your butcher to butterfly it and remove the bone (it might mean the same thing, I’m not that clued up on butchery lingo).
Easter spiced biscuits with currants and vanilla icing. This particular recipe uses a mix of wholemeal and plain white flours and – as dubious as I might be about its authenticity, it is a winner as the biscuits taste more unusually crunchy and earthy, less like something you might find next to your coffee cup in any old café.
Easter Simnel cake with dried fruit, marzipan layer and icing on top. I decided to forgo the double marzipan whammy for fear that it would make an impossibly sickly end product – also I don’t have confidence in my grill, and my homemade marzipan needs to be cooked.
Easter Simnel cake made with yeasty dough, with marzipan layer inside and marzipan topping. This is Simnel cake made with yeast dough – it appears that the Victorian version was baked thus, unlike the modern variety which, basically, is just like the Christmas cake sans so much booze and fruit.
Slow roast lamb shoulder with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.
Spring lamb chump chops seared in a hot pan and smothered with a pillow of herby crumbs. Light, fresh and delicate in flavour just like the baby lamb.
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