[READ] Gourmet Today April edition online

Check out the April issue of Gourmet TODAY for some great Easter ideas. Check out Debbie’s Café in Mellieha for some wonderful sweet treats and some deliciously innovative ideas to make with Easter ingredients.

Spring lamb is traditional for Easter lunch and Pippa Mattei shows us what to do with a great leg of lamb and then use up all the leftovers the following day. Although people want to eat lamb for Easter lunch, it is not a very popular meat at other times of year. Check out our butcher’s tip and find out what cuts are available and what to do with them.

But this season isn’t all about lamb. Check out Michael Diacono’s easy entertaining ideas using fish for a delectable sepia di nero followed by barracuda, and what's in season in spring at Diar il-Bniet.