While some choose to fast on Good Friday (now there's an easy collection of recipes . . . ) for many it is traditional to eat fish – as a substitute for meat – and hot cross buns, the lightly spiced symbolic baked treat. As the year marches on into spring we wave goodbye to shellfish season and welcome in a number of delicious fish such as John Dory, hake and sea trout. With Easter falling at such a seasonal crossover point, now is the time to make the most of the best of what's available in a thoroughly appropriate seafood supper.
Pete Biggs' hake recipe makes fantastic use of another seasonal favourite, wild garlic, while the Galvin brothers' Fillet of John Dory with orange glazed endive is an elegant choice for a slightly more elegant Easter menu. Danny Kingston's easy fish pie recipe features haddock and hot-smoked salmon encased in golden pastry, or try his Spring vegetable pie if you're looking for vegetarian dinner ideas.
On the hot cross bun front there's plenty to get excited about, with Paul A Young's bun inspired brownie recipe, Gluten-free hot cross buns from Victoria Glass and Elly McCausland's Hot cross scone recipe.
