Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs.
The South-East Asian love of bright colours is reflected in this favourite garnish for a festive meal. Employing the method used by the Chinese in their marbled tea eggs, Indonesians give hard-boiled eggs a marbling of bright red, green or yellow.
The perfect friand for chocolate lovers and a wonderful treat at Easter.
The traditional sticky glazed spiced fruit buns with a sweet icing cross are easier to make than you realise. Try our Hot Cross Buns recipe this Easter.
These delicious Easter muffins have all the flavours of a hot cross bun, except they are a lot quicker and easier to make!
The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return.