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	Cooking for Easter	22 March 2005

Image: Easter table decoration - moulded butter lamb sprinkled with sugar

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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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