Easter weekend is coming up and our food writers have decided that this year, for once, lamb is off the menu …
… only kidding. Of course we’re nudged towards that meat. FWIW, I’m a fan, but hogget is a better option at this time of year if you can get it.
Rachel Khoo proposed a sort of Middle-Eastern-Persian-ish Easter menu in The Telegraph. Start with beetroot oatcakes and chicken liver parfait. Move on to cherry glazed lamb shank and a pilaf. Finish with pistachio and pomegranate cake. That’s a decent menu, I think.
A day later in The Sunday Telegraph’s Stella Magazine, Diana Henry also put forward a celebratory menu. She pointed … Continue Reading