Try trout as an alternative to a traditional meat roast. It still feels special, but cooks more quickly, with minimal prep. Serve with potato salad and slaw
Make the most of watercress in this risotto. The pearl barley creates a robust, nutty texture, while brown butter, mascarpone and goat’s cheese add richness
Got a glut of Easter treats? Make these simple cookies using any Easter chocolate – just smash into small pieces or roughly chop
Contains pork – recipe is for non-Muslims/non-pork eaters.
Combine the salty creaminess of gorgonzola with sweet, caramelised leeks and crunchy pancetta. It’s a simple dish to make yet bursts with flavour
Enjoy a hybrid of two Persian dishes often served at weddings and celebrations. The ‘jewels’ are the colourful pistachios, barberries and almonds in the rice
Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe
Brin’s twist on a traditional sticky toffee pudding features a rich, spiced sponge drenched in a luscious toffee sauce with a hint of heat. Paired with creamy, umami-packed no-churn miso ice cream.
Combine a classic cake with the simplicity of a pancake to create a special pudding, breakfast or brunch. Serve with yogurt, pecans and a drizzle of maple syrup or honey
Give brownies an Easter twist with pieces of hot cross bun. Add any mix-ins you like; marzipan, chopped nuts and crystallised stem ginger work well
Make our faff-free traybake kebab and use the leftovers as the base to make this lamb, pea, pomegranate and bulgur wheat tabbouleh. It’s great for make-ahead lunches
