RECOMMENDATIONS

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• Pigeon with peas and lovage

  

  Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)

• Coconut broth with noodles and chargrilled chicken

  

  Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year

• Easter orange cake with lemon icing

  

  Instead of an overload of chocolate or crème eggs, try Tana Ramsay’s light cake for afternoon tea this Easter, complete with adorable shredded wheat birds’ nests