36 h. ago Budget airline launches ice cream range with some seriously bizarre flavours

To celebrate the opening of a new base at London Southend Airport earlier this week, easyJet offered holidaymakers the chance to enjoy a variety of gelatos in bonkers flavours,.

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56 h. ago EasyJet flights launch to island dubbed 'new Canaries' with 12 months of sunshine

The first easyJet flight to the island of Sal, Cape Verde, took off yesterday (March 31) and marked the first time the airline has offered a route to a Sub-Saharan African destination

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4 d. ago easyJet launches snail and garlic ice cream with 'crunchy shell'

The airline has launched a range of ice creams to celebrate its new base at London Southend Airport, with each flavour inspired by a different destination

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4 d. ago easyJet launches 'snail infused garlic ice cream' as part of new range

The airline is serving up a range of treats to celebrate the opening of a new base

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4 d. ago easyJet creates snail and garlic ice cream fit with 'shell like crunch'

It’s one of five bold flavours dreamed up to celebrate the airline and easyJet holidays’ new London Southend base

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2 w. ago Joe Trivelli’s recipes for carrots with wild garlic, pork tenderlion, rhubarb charlotte and cinnamon ice

Spring has finally sprung and it’s time to celebrate with vivid, exciting colours and tastesAs the smell of wild garlic fills the woodlands of Britain, it’s time to leave all thoughts of winter behind us and embrace the new. This is a menu to celebrate March, with its tripping lambs and nodding daffs. Verdant shoots give vibrancy to the landscape, urban and rural, and hope is in the air. These recipes celebrate the arrival of fresh new flavours, while not being overly optimistic, with staples such as carrots and dried green peas acting as the backbone of the dishes such as rhubarb, that blushing harbinger of spring, which gives a decisive nod to better times in the charlotte pudding, along with delicately spiced ice-cream. Continue reading...

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2 w. ago Joe Trivelli’s recipes for carrots with wild garlic, pork tenderloin, rhubarb charlotte and cinnamon ice

Spring has finally sprung and it’s time to celebrate with vivid, exciting colours and tastesAs the smell of wild garlic fills the woodlands of Britain, it’s time to leave all thoughts of winter behind us and embrace the new. This is a menu to celebrate March, with its tripping lambs and nodding daffs. Verdant shoots give vibrancy to the landscape, urban and rural, and hope is in the air. These recipes celebrate the arrival of fresh new flavours, while not being overly optimistic, with staples such as carrots and dried green peas acting as the backbone of the dishes such as rhubarb, that blushing harbinger of spring, which gives a decisive nod to better times in the charlotte pudding, along with delicately spiced ice-cream. Continue reading...

Politics