Sweet yeasted bread studded with fruit? Come Easter, the hot cross buns is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.
Lamb and cumin are a match made in heaven (just see Dainty Sichuan's lamb skewers or Andrew McConnell's slow roasted lamb shoulder), but it doesn't have to stop there.
Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
