Easter is a holiday of food traditions, starting with the dyed eggs (well, maybe not this year) and ending with roasted ham or lamb (take your pick). Along the way, sweet treats help define the ...

this slow-roasted leg of lamb becomes fork-tender as it basks in tomatoes and herbs. A traditional favourite across many cultures, it’s a flavourful centrepiece for any Easter feast. Ibizan ...

Lamb at Easter is as inevitable as a cold snap over ... Add the wine to the juices and let it bubble for a moment or two to form a thin but tasty gravy. Pour into a jug and keep warm.

For many Greeks, Easter celebrationa equal throwing a lamb on a spit ... afraid to taste and add more spice or lemon as you like. Method Lay the lamb rack in a large shallow baking tray. Sprinkle 1 ...

Supported by By Nicola Lamb Nicola Lamb is a pastry chef and cookbook author in London. Images of rebirth and renewal are everywhere at Easter ... and perfect for baking with the whole family.

A slow-cooked lamb shoulder makes ... on the Thursday before Easter. All windows must be closed and not a bad word can be said in the kitchen for the duration of the baking. If the dough rises ...

Italians take Easter ... the lamb shoulder is golden brown. Remove the lamb from the oven and reduce the temperature to 150 degrees. Add the garlic, lemon peel, milk and pea pods to the roasting dish.

Italians take Easter ... lamb from the oven and reduce the temperature to 150 degrees. Add the garlic, lemon peel, milk and pea pods to the roasting dish. Cover the tray tightly with a layer of ...