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@editorkarenbKAREN BARNES, EDITORWELCOME TO
March
It’s never too early for a hot cross bun.
Sitting down with a buttery toasted one (see p26 for four
game-changer recipes) while thinking ahead to the long
Easter weekend is a delicious. moment. Easter is at the
beginning of April this year – a hop and a skip away – so
we’ve gone early and included bucketfuls of inspiration in
this issue so you have time to mull over the recipes and
plan what to cook. You might have gathered I’m looking forward to it.
Before Easter there’s Mothering Sunday, when cake is hoped for, maybe
expected and always appropriate. But what to make? On p66, Debora
Robertson writes about the joys of plainer cakes that, these days, risk being
upstaged by fancily decorated upstarts (the crèmes fatales – thank you,
Debora, for the brilliant word play). Top of the list is the best (and easiest)
loaf cake I’ve tasted in a long while: deputy food ed Sophie’s simnel in
new guise on p65. Or there’s food ed Jen’s hobnob, lemon and
kefir cheesecake decorated with beautiful pineapple flowers
(p63): simple to make, yet so effective. Decisions, decisions...
This year, March is the month of the Indian Holi celebrations,
too, which I confess I didn’t know much about, so the feature on
p68 has been an education. Chef Vivek Singh shares his glorious
recipes and explains how the festival is about joy and unity;
people from different religions coming together. The other vital
element is paint. Throwing it. Messily – as the picture from our
shoot (right) shows. The colours wash out easily, says Vivek
(really?!), but with or without paint, the food is reason enough
to throw a party. Whatever you do, whoever you’re cooking for,PHOTOGRAPHS: TREVOR LEIGHTON, CHRIS COURT, MIKE ENGLISHI hope we put joy into your kitchen – today and every day.
COLOUR PICTURES
Guest chef Vivek
and photographer
Mike took the
paint brief very
seriously