Helen Goh’s recipe for ricotta, rum and raisin...

With an egg-cellent roster on offer, which chocolate treats are the most moreish and which aren’t worth shelling out on?• The best novelty hot cross bunsAt the age of 45, my Easter egg hunt is about seeking out quality, transparency and flavour, rather than just finding the most eggs. Then again, I haven’t been on one for about 35 years, and my tastes have since changed, as has the market. Beyond those foil-wrapped novelties of yesteryear, there’s now a genuinely impressive selection of thoughtf

The ever-changing menu is a paean to things that make me happyThe Wellington has been drawing crowds to Margate of late, due to a recent takeover by chef Billy Stock and front-of-house queen Ellie Topham. Stock is formerly of nearby Sète, which I loved very much, and also cooked at London’s The Marksman and St John, which is a pedigree that says: “I like feeding people proper food, not fancy, itsy-bitsy suggestions of food.” So with that, I set off to the south-east Riviera on a day when the wea

These fun, charming little treats are easy and quick to put together – and make for a great Easter activity with kidsMuch as I love Easter eggs – and I really do, despite being that irritating person still nibbling away at them at Christmas time – these charming, crunchy little nests full of colourful treasure are up there with hot cross buns as my favourite seasonal produce. Top tip: they’re even easier to make if you enlist a small sous chef or two to help stir the pan!Prep 20 min Cook 5 minCh