Tomay Welcome

We’re excited to get outside this month to celebrate the bank holiday weekend with friends, family and fantastic food. In this issue, you’ll find plenty of inspiration for welcoming the new season with the best British ingredients, from our butterflied salmon with tangy watercress sauce (p28) and our cover star pea, asparagus & ham hock tart (p22), to a big batch of rhubarb & custard scones to make everybody very happy (p24). With the Jubilee weekend at the start of June too, our 14-page prepahead guide, beginning page 67, includes pies, bakes and cocktail ideas to get your party started with a bang.

This month we also kick o† Kids’ Kitchen, a new series designed to equip children with key cookery skills so they can create simple, useful recipes and enjoy cooking. Find our guide to basic chopping techniques on page 48 and have fun making recipes together that the whole family will love.

See you next issue,