This week I had planned to share the recipe for a lovely Easter brioche, redolent with orange blossom water and studded with candied orange peel.

In my quest to make it dairy-free, it took me longer than expected to develop it, but I finally got exactly what I was after. It just needs one last tweak, and I’ll be ready to share it next week.

In the meantime, I didn’t want to leave you empty-handed. So today I’m sharing a couple of ideas from our latest cooking classes, simple recipes and flavour pairings you can borrow for your Easter table, and for these first bright days of spring.