Easter: 54 Recipes for the Lamb, Buns, Eggs and Sunday

Easter: 54 Recipes for the Lamb, the Buns, the Eggs and the Sunday The Easter table made from scratch: the buns, the lamb, the eggs and the Monday after. Flour, butter, an egg and a jar of spice make the bun. A pot and a low heat make the lamb. A block of real chocolate makes the egg. Fifty-four recipes, weighed and timed, across six Parts. A whole Part on hot cross buns: the base dough, the overnight fridge prove, chocolate, apple and cinnamon, sourdough, the cross paste and the glaze, a loaf from the same dough, an anise and orange blossom bun, and what to do with the ones that go stale. Then the lamb by cut, because the cut decides the method: the pink cuts with a probe number beside them, the slow cuts braised until a fork does the carving. Nine sides queued for one oven, nine ways with eggs from the boiled egg to the chocolate one, the simnel and the sweet end, and nine recipes for the Monday after. The last Part is the reference: dough temperature and the finger test, the overnight prove, every cut of lamb with its time and temperature, how long it rests, freezing buns and dough, and a fridge and freezer table for all 54, with where every number comes from. A few from inside: Hot Cross Buns, the Base - Boiled Leg of Mutton, Caper Sauce - Abbacchio, the Roman Easter Lamb - Boned and Rolled Shoulder - Barnsley Chops and Kidneys - New Potatoes in Parsley Butter - Asparagus Tart with Spring Onions - Simnel Cake - Colomba - Shepherd's Pie From Easter. No stock cubes, no gravy granules, no gravy browning, no margarine. Every ingredient sits on the page in plain words. The Classic Edition. Black and white, made for the kitchen bench, every recipe weighed and timed, with a hand-drawn plate opening every Part. Book Thirty-One of MADE, NOT BOUGHT. My other books are on my Amazon author page. Luke McConachy has been cooking for more than fifteen years, and he has cooked a bit of everything. He started in bakeries at thirteen and spent six years on the early starts, making bread, pies, cakes and pastry from scratch. From there he worked his way through a number of kitchens, including more than four years at his local pub making the breakfasts and the roast of the day. He has also run his own restaurant in Thailand.