It seems incredible, but we might just have made it. The early daffs have been browbeaten with snow, not once, but twice; any rumours of spring ought still to be taken with a pinch of artisanal, herb-infused sea salt. But still. It’s the last week of March, and Easter is nearly upon us, and we’re here to tell the tale. That, surely, is a cause for celebration.
This year chef, presenter and Sunday food columnist Tom Kerridge has designed a feasting menu for Telegraph readers that hits all the seasonal buttons, while working in some of his characteristic little twists: wild garlic salsa and a touch of spice with lamb; hot cross buns evolved into a kind of bread and butter pudding.
“At the restaurant,”...