MAGGIE

Easter is always a celebration of food and family. My daughter Saskia’s baked ham comes from her Black Pig range, created from free-range Berkshire pork, and it’s an occasion in itself. The quince glaze gives a wonderful caramelised counterpoint to the sweet fat of the ham which we find impossible to resist. And there’s so much more to share. We love having the starters around the kitchen bench so both the prunes and bacon and liver crostini can be eaten hot from the oven without me missing out. At the same time everyone is given a last-minute job to do before we take all the food out to the table, which is set in the garden to take advantage of my favourite season of all, autumn. Once the food is on the table, no one is in a hurry and the youngest grandchildren can play on the lawn until someone other than me offers to clean up. Easter is a special time.