We kick off our latest issue with a 16-page Easter section comprising the season’s key flavours of pickled fish, chocolate and hot cross buns – used in unusual ways with surprisingly delicious results! Hot cross beef burger with spicy slaw, anyone? Click here to get the recipe for our cover star.
You’ll also learn how to make brandy snap baskets, which are great for filling with all your favourite Easter treats (ensued by munching).
And if you’re looking for quick-and-easy ways to feed the family, turn to Hannah Lewry’s Month of Meals for 20 lifesaving ideas for lip-licking snacks, mains and desserts.
Meanwhile, Abigail Donnelly celebrates our flavour of the month – tomatoes – with a bunch of fresh and vibrant meals such as tomato tarte tatin and fried green tomatoes with buttermilk dressing.
And finally, Siba Mtongana opts for an easy Asian-inspired Easter lunch that includes a 15-minute fried noodle and egg salad.
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The TASTE team.