Easter egg-strav­a­ganza:

Mag­gie Beer’s de­li­cious lunch, easy hot cross buns, ul­ti­mate choco­late recipes, plus cute craft for the kids

Australian Women’s Weekly NZ - - CONTENTS - PHO­TOG­RA­PHY JOHN PAUL URIZAR STYLING MICHELE CRANSTON

Easter be­ing well and truly au­tumn, the weather is per­fect to sit out­side for lunch, with the younger ones play­ing cricket on the lawn un­til lunch is called. It’s all about hav­ing fam­ily and friends around you. This leg of lamb with the olives, an­chovies, gar­lic and rose­mary – all such nat­u­ral ac­com­pa­ni­ments – is cooked at a moder­ate tem­per­a­ture for a cou­ple of hours, then rested for at least half an hour be­fore carv­ing so those beau­ti­ful juices can be shared around and there’s no fight­ing over the knuckle. The veg­eta­bles that ac­com­pany the lamb are def­i­nitely the taste of au­tumn, too – the pump­kin, beet­root and the very first of the kale from the gar­den.

Easter spe­cial!

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