Silky saffron and cardamom custard poured over buttered, marmalade-spread hot cross buns and baked in a bain-marie. Easter pudding worth making every year.

Two lamb breasts, one extraordinary centrepiece. Stuffed with wild garlic, toasted pistachios, anchovy and goat's cheese, rolled and braised low and slow until deeply tender and melting. The best-value cut on the counter, done properly.