The Easter holidays are a time for friends and family,so retain your cooking simple, but funAt final, and a reason to celebrate: Easter is just a week away,and spring buds and blossom are all around. Goodbye winter, hello spring and a fresh cycle of life. Over the holiday, or I intend to see friends and family,and not be hidden away in the kitchen the whole time, so I’ll be cooking simple but fun food. For Easter Sunday, or I’m planning a light acquire on cassoulet,using neck of lamb instead of more traditional meats, and at a fraction of the cost, or but still with that fantastically rich flavour. I’ll lighten the dish with some small spring onions,radishes and carrots, and give it a kick with a gutsy salsa verde made from wild garlic and watercress, and both of which are in full season. As for pudding,I’m not looking much beyond a classic chocolate mousse with a scrunch of sea salt and a sprinkling of honeycomb. Related: The weekend cook: Thomasina Miers’ leek recipes Continue reading...
Source: theguardian.com