Use silver dragées (hard edible candy decorations) to add a classy touch to these show-stopping ornaments. Look for them in baking supply stores, and use tweezers to apply them with precision.
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
Our Creamy Herb & Feta Spread is inspired by the famous Green Goddess Salad Dressing. Here, we swapped mayonnaise for Greek yogurt and added feta cheese to make it the perfect consistency for spreading on sandwiches.
As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems to add to the cavity.
Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.
A combination of our two favourite Easter treats, hot cross buns with chocolate are extra delicious. Purists, worry not—we’ve also included the option to add dried fruit!
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
