Darina’s Easter Egg cake

EASTER is early this year so the milk-fed spring lamb will be even more juicy and succulent. 

It needs nothing more than a few flakes of sea salt before being popped into a moderate oven to roast to melting tenderness. Search for the first little sprigs of fresh mint to make a sauce to accompany it for Easter Sunday lunch.

For pudding, I can’t think of anything more delicious than a simple rhubarb tart made with the fresh pink stalks of new season’s rhubarb. Use the “break-all-the-rules pastry” and make by the creaming method, 225g (8oz) butter, 55g (2oz) caster sugar, 2 eggs, 340g (12 oz) white flour — this makes 750g (1¾lb) pastry.