welcome
This month treads a fine line between winter and spring, sometimes changing seasons daily. With this in mind, this issue is packed with recipes such as the ultimate bloody mary on p55, spring pea, herb and whipped ricotta ravioli (p48), and the fabulously nostalgic banana split on p21 that are ideal for those warmer days, fingers crossed. But, for chillier moments, food that will make you glow on the inside – like rarebit cauliflower cheese (p56) and Keralan fish curry (p18) – is the go. As a massive fan of cardamom buns, the effort less ! recipe on p38 that utilises a bread mixture and is ready in a little over an hour is, in my opinion, nothing short of genius. If ever there was a time for baking, it’s now,…