Assuming some of you at least still have weather that passes for summer here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir . . .
One classic, one with a twist and a deliciously refreshing non-alcoholic one
Pea and Parma Ham Crostini, Tuscan-style roast Veal with Wild Mushrooms and Strawberry, Rose and Rhubarb Fool . . . One of a number of seasonal menus that you'll now find in the Entertaining with Wine section.
Easter is so early this year - and in the UK at least it’s so cold at the moment - that it’s hard to think of serving traditional Easter fare. But I still think it’s a good time for a brunch.
An easy-to-organise feast from my book Food, Wine and Friends