• Easter is nearly upon us and some festive recipes are in order.

    Lamb is amazing at this time of year so why not make it the centre of your Easter feast. One great way to do it is to get a de-boned leg and slow cook it for at least 4 hours. Before putting it in the oven drizzle with plenty of olive oil, rub in lots of chopped rosemary, salt and pepper and then smash open a bulb of garlic and put all the cloves at the bottom of the roasting tin. Then place your leg of lamb on top of the garlic and seal the tin with a double layer of tin foil. Cook this for at least 4 hours at about 160. The lamb will be falling off the bone and you can make a fantastic gravy with the pan juices and garlic in the bottom of the roasting tin. Serve this with spring greens and crispy roast potatoes.

    Alternatively, for a lighter option, try these lamb skewers with couscous and minty yoghurt.

  • Spring is well and truly here and lamb is perfectly in season. When it’s lovely and warm outside you don’t necessarily want a full on roast, so use your lamb to make some griddled skewers and serve with couscous to make a lovely and fresh dish.

  • A simnel cake normally follows a recipe similar to traditional fruitcake recipe with dried fruits and brown sugar. This version uses a sponge recipe that makes for a much lighter cake that everyone will enjoy. Finish off with a nice buttercream centre and a sugar frosting, then decorate with the obligatory mini eggs and, if you want to go all the way, fluffy chicks!

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