Eggs for Easter

9:00am Thursday 20th March 2008

CHOCOLATE eggs of all sizes fill the shop shelves at the moment - but don't forget that you can celebrate Easter with hens' eggs too.

User Rating: 7/10

	Navarin of lamb
	9:00am Thu 13 Mar 08
	BRITISH lamb is the perfect meat for Easter weekend and navarin of lamb the perfect dish to cook a day in advance.

	A cake for Mothering Sunday
	9:00am Thu 28 Feb 08
	LIKE Easter, Mothering Sunday is early this year on the fourth Sunday of Lent.
	User Rating: 6/10

	Leeks & St David's Day
	9:00am Thu 21 Feb 08
	WHILE many Welshmen will wear a daffodil to celebrate St David's Day, which falls on Saturday, March 1, some will commemorate the day by eating leek soup, or one of the many dishes which call for this ancient and nutritious vegetable to be added to the pot.

	Cauliflower
	9:00am Thu 14 Feb 08
	IT'S always alarming to hear that yet another British product is under threat.

Woman sexually assaulted

1:48pm Thursday 14th February 2008

A 32-YEAR-OLD woman was sexually assaulted in Abingdon.

Reader comments (13)

	Braised oxtail
	9:00am Thu 7 Feb 08
	YOU don't often see oxtail on the butcher's block - it is an unfashionable meat.

	Lemon chicken pancakes
	9:00am Thu 31 Jan 08
	BECAUSE a squeeze of lemon heightens the taste of the pancakes we make next Tuesday, I decided to make a lemon-based savoury filling as my Shrove Tuesday offering, and serve pancakes as a main course instead of a pudding.

	Cheesy potato soufflés
	9:00am Thu 24 Jan 08
	THE word soufflé frightens some cooks. Soufflés are often considered difficult to make and even more difficult to bake, particularly as they have to be served the moment they emerge all puffed and golden from the oven.

	Profiteroles with Grand Marnier
	9:00am Thu 17 Jan 08
	I WAS lucky enough to be given a bottle of Grand Marnier for Christmas. It's the classic liquor created by blending cognac with tropical oranges which, as friends know, is my favourite tipple. It's one of my favourite flavouring agents too, and something I use regularly to add that certain something to sponges, fruit puddings and sauces. As I had some over from the festivities and still had loads of clementines in the fruit bowl, I used Grand Marnier to create a delicious profiterole filling.

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