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Cooking for Easter |
22 March 2005 |
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 Elizabeth Luard on traditional Easter recipes
Seasonal lamb might prove more difficult to track down this year, because Easter is early and lambs are scarce and expensive. Cookery writer Elisabeth Luard discusses the origins of this traditional Sunday roast and explores some alternatives.
Try the traditional Easter recipes...
Provencal Easter Soup and Russian dessert, Pashka
Food - Easter recipes
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