If you’re anything like us, you’re thrilled that our evenings are getting brighter and our taste buds are beginning to seek more fresh and comforting food! We’ve got a good feeling about this year, and we’ve made a promise to look after ourselves with nourishing, hearty and fresh homemade food no matter what unfolds – and that’s what this issue is all about.
Long-time readers will know that we’re all about eating seasonally – ultimately enjoying produce at its best – and supporting local as much as possible. Head to p.9 for recipes that champion the delicious veggies that are in season right now. From cauliflower to celeriac and wild garlic, there’s something for everyone.
Of course, it wouldn’t be an issue of easyFood Magazine without an abundance of super-special sweet treats. In addition to the gorgeous lemon buns (p.24) that grace the cover, we’ve got cornflake and white chocolate cookies (p.26), doughnuts (p.34), jam and cream fingers (p.33) and exciting giant bakes from Gem that have been developed to support the wonderful Great Irish Bake for sick children – head to p.28 to check them out and to find out more!
There’s inspiration for midweek meals (p.44), top recipes for Easter lunch (p.76), and fun, seasonal recipes and cooking tips for kids (p.97-104). Plus, we’ve got exclusive recipes from the latest instalment in the brilliant Blasta Books series: Funky (p.110), Niki Webster’s all-new The Vegan Air Fryer (p.106) and Nathan Anthony’s latest Bored of Lunch Healthy Slow Cooker: Even Easier (p.52).
We had so much fun filling these pages with exciting new recipes, ideas and stories, and we hope you have as much fun making, eating and sharing everything that’s inside.
From our kitchen to yours – The EasyFood Magazine Team

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