3 d. ago Georgina Hayden’s recipe for spring onion flatbreads with smoked salmon

Once you learn how straightforward it is to make these flatbreads, they’ll be in your culinary arsenal for ever – perfect for lunch topped with smoked salmon and cream cheeseYoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way the weather is going), I’ve made them the hero in this elegant but easy brunch/lunch-style setup. You can make one flatbread per person (as instructed), or you could make multiple mini ones that are almost like little herby pancakes. The dill-spiked cream cheese, however, is a must with smoked salmon. Continue reading...

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4 d. ago Great British Bake Off star shares one recipe you need to use for Easter chocolate

Great British Bake Off star Rebs has shared an incredibly simple brownie recipe that will help you use up all that leftover chocolate you've got from Easter – if you have any, that is

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5 d. ago Nigel Slater’s recipes for fettuccine with mussels and dill, and lemon Swiss roll

Combine classic pasta and a favourite old cake for a spring lunch full of bright colours and vivid flavoursMussels, ribbons of pasta, herbs and cream is a perfect marriage for a spring lunch. I sometimes fill a puff-pastry case with such an assembly or present it in a white porcelain dish with a splodge of creamy potato in the retro style of coquille St Jacques. (And when exactly did I last see that on a menu?) The mixture of shellfish and cream is one of my favourite pasta sauces, especially when I take a few minutes to remove the mussels from their shells.Any aniseed-scented herbs work, chervil or tarragon being good dill alternatives, but also fennel fronds. I even used celery the last time I made this, but you can also finely chop a bulb of fennel instead, letting it cook for a few minutes before you add the vermouth or white wine. You could also swap the mussels for clams, if you are the sort of person who doesn’t mind extricating the little chaps from their shells as you eat. ...

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8 d. ago Easter lunch made perfect with Mary Berry’s tender slow roast lamb recipe

This recipe puts a french twist on the classic roast dinner staple making it the perfect Easter Sunday lunch

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2 w. ago Roast meat cooking times: How long to cook every joint for a perfect Easter lunch

Overcooked lamb, dry chicken, pork with no crackle – the Easter roast can be a battlefield. Here’s how to nail every joint, every time, with timings that actually work and tips that don’t involve guesswork or blind hope

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3 w. ago Easter recipes: Six star chefs share their top tips for a perfect lunch

From braised lamb to hot cross buns cooked into the ultimate banoffee pudding, six of the country’s best chefs share their Easter favourites

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