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Easter (6)
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01/08/2010
Blackberry and Apple Cake
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Issue #113
04/05/2007
Trifle Belle Hélène
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
Issue #62
01/19/2001
Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
05/02/2013
Banoffee Pie
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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03/25/2010
Hot Cross Buns
Traditionally eaten on Good Friday and decorated with a cross to symbolize the Crucifixion, hot cross buns are made with sweet yeast dough and studded with dried fruit. We love to eat ours straight out of the oven, slathered with butter. Continue...
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Source: Butter Sugar Flour
07/22/2008
Easter Lamb
Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée.
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Source: Jamie Oliver