Good Food Magazine April 2020 Edizione posteriore

Get baking this April with ideas for getting the kids involved in our family pages and, if you’re up for more of a challenge, Diana Henry’s three ways with filo pastry. Meanwhile, Tom Kerridge serves up his Good Friday salmon and we’ve got the rest of the Easter weekend covered with next level hot cross buns, a showstopping leg of lamb, plus sides, and our cover star, a glorious cookie dough cheesecake. If you hanker for broader horizons during lockdown, plan next year’s holiday with our guides to Malta and Europe’s artiest cities. In the meantime, let Ainsley Harriott transport you to the Med with Spanish prawns and a Moroccan pilaf, and work on your cooking skills with our easy guides to filleting fish, working with chocolate and using your leftovers.