here. Happy Easter, everyone! 'This recipe came about because I couldn’t decide which herb to choose, so I just used several together, and I’ve now been making it for 30 years.
The herb paste permeates every bit of the meat.''There’s something particularly special about this tart. Yes, it’s absolutely delicious, but its charm goes beyond the crumbly pastry and rich custard.
For me it feels special because it represents a real change in the seasons. It encapsulates springtime cooking and all the good green joy that comes with it.''Crunchy cauliflower, Romanesco or calabrese would be delicious raw in this fresh salad.
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