Wednesday, April 12, 2017

Easter Recipes

13 April 2017
Baked Lamb
Celebrate the holiday of new beginnings with this mouthwatering Baked Tagine of Lamb with Apricots and Honey.
Twist on tradition
Ready to shake things up? Try The Hungry Cook's devilishly good Hot Cross Doughnuts with Spiced Custard.
Hello Graham
As we look ahead to Easter's long weekend, there's plenty to be thankful for.
This week, we're celebrating with an Easter feast for the ages. From deliciously decadent Hot Cross Doughnuts on Good Friday morning to a Baked Tagine of Lamb that's positively falling off the bone for Sunday lunch – Easter marks the holiday of new beginnings.
In Wellington, we discover the captial's best hot cross buns with our new food writer Rhett Goodley-Hornblow. Our resident cheese pro, Juliet Harbutt, debunks what makes gouda so incredibly popular, and we go farm-to-table with the Craft Farmers' Eggs Co-op.
Travel safe this holiday weekend and enjoy quality time spent with family and friends.
Happy hunting everyone!
Online Editor,
Ashley Signature
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