As a child, Easter was actually all
about self-restraint; I never wanted to be the first in my family to
run out of chocolate egg. It would seem I had an early understanding of
food envy. This Easter, I'll be savouring Dish Food Editor Claire
Aldous' delicious Hot Cross Scones - they're amazingly easy to make and
just as impressive as traditional buns. If sweet treats aren't your
thing, try an Easter beer - Alice Galletly has a fantastic suggestion.
Hot Cross Scones
As well as the distinctive cross on top, these delicious scones are
packed with all the fabulous flavors of the traditional Easter bun
but can be made in a fraction of the time. They're best served warm
from the oven!
Pesto is a fantastic way to cram a bucketload of greens into a meal
in a delicious way. Raw broccoli is the secret ingredient in this
one. Majorly upping the nutrient factor and adding yummy crunch. I’ve
used fresh basil because it is abundant in my garden at the moment
but as we head into winter you could easily use parsley or mint
instead. The pesto is also great over roast vegetables or spread on
toast with avocado.