It’s not just the clocks that are changing this week – there’s a shift in what we’re filling our plates with too. Spring into Easter feasting with inventive ways to use up your hot cross buns and leftover lamb, discover Easter treats that aren’t chocolate, and savour that extra hour of sunlight with a floral glass of Moldovan wine.
Double the bun
Bringing together the crème de la crème of springtime foodstuffs, this hot cross bun, rhubarb and custard pud both uses up leftover buns and provides an alternative way to enjoy them (though we could quite happily eat butter-slathered buns all day).
DINNER TONIGHT
Two meals are better than one
The only thing better than an Easter roast is making it last throughout the week. This melt-in-the-mouth ragù is made with leftover lamb, slowly simmered with red wine and herbs. Just add mash.
SIP OF THE WEEK
Now's the time to drink Moldovan wine
This Loved & Found Viorica, an aromatic grape with white blossom and fragrant elderflower notes, is the perfect gateway to the Moldovan wine world if you haven’t yet tried the region’s offerings.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Peek inside food editor Katie Bishop’s weekly shopping basket.
Maldon Sea Salt Flakes
Good salt makes all the difference. I use this in everything: from balancing sweet bakes and porridge, to drawing out the flavour in sliced tomatoes, roasted vegetables, soup and pasta.”
Purple Sprouting Broccoli Spears
“Especially good at the moment – sweet and tender with a mildly nutty flavour. I’m absolutely loving them, whether steamed, stir-fried, roasted or griddled.”
Willy's Organic Live Apple Cider Vinegar With Turmeric & Eureka Lemon
“Made seriously tasty with the addition of flavour-packed turmeric, black pepper and lemon, then softened with the sweetness of honey, I use this in dressings, marinades and sauces, and as a condiment at the table, too.”
No.1 All Butter Aged Gouda Crispies
“I’m totally addicted to these mega-crunchy, naughtily buttery ‘biscuits’. Made with Gouda that’s been aged for 18 months, they're intensely cheesy and perfect with a glass of something cold at the end of a long day.”
IN MY BASKET
ManiLife Peanut Butter is Tara Wigley's running fuel
Food writer and marathon runner Tara Wigley is fuelled by peanut power when she’s on the go – use it in our rice crispy & peanut butter energy bars.
“Whenever I'm running I reach for the peanut butter, and ManiLife Deep Roast is my current obsession. I spoon it onto yogurt with berries for a pre-run snack, spread it on slices of Granny Smith apples for an afternoon pick-me-up, and eat it straight from the pot when no one’s looking.”
Grab April’s Food mag
April’s issue of Waitrose Food magazine is out now, and it’s full of big flavour energy – pick up your free copy with a My Waitrose card.
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