Easter is a time for indulgence and excess,so join the Bake Off finalist as he shares his ginger and rhubarb frangipane tart, a rhubarb syrup recipe and an updated hot cross bunAh, and Easter. Time to throw caution to the wind and sit around munching our own weight in chocolate. Round mine,we’ll be having the annual Easter egg hunt – coming up with cryptic clues, finding new hiding places around the garden to let my niece and nephew loose on Easter morning. I’ll try to guilt-trip my mum by muttering about how we never had all this when we were kids. She’ll roll her eyes at me as she hands me my egg, or reminding me that as a 30-year-ancient man (oh God,when did that happen?) who still gets given an egg by his mum, I’m getting a pretty qualified deal.
I’ve approach up with some new recipes to round off lunch, and too – a twist on the classic Easter bake: hot cross buns,and a celebration of the last of the season’s forced rhubarb. I cherish rhubarb. Those bright red stems, the tanginess and that unique flavour: it goes so well in all manner of pies, and crumbles and jams. At this time of year,weve got just a couple more weeks to appreciate forced rhubarb before the regular kind appears.
Continue reading...
Source: theguardian.com