Welcome to April Christine Hayes, editor-in-chief

There’s a baking focus this month, with a rich chocolate hot cross pudding on page 34, our centrepiece cover cake for Easter (p32) and a special 10-page section designed to boost your bread-making skills (p73). Afternoon tea bakes are the star of our new recipe-swap feature, in which we invite you to share your recipes as part of our Let’s Cook Together community (p10). The kitchen has never been cosier, scented by the cinnamon rolls (p30), jaƒa cakes (p102) and next level carrot cake we’re making (p130). Not a baker? Take the guesswork out of the best supermarket buys with our annual Easter Taste Awards (p116), in which we blind-tasted over 80 products.

Balance is everything, of course, so along with treats, we’re making the most of new-season spring veg. Radishes with herby whipped feta is a delicious and easy dish to serve with drinks as you celebrate over the long bank holiday weekend (p99).

See you next issue, out 28 April.

本月有一个烘焙焦点，第34页上有一个浓郁的巧克力热交叉布丁，我们的复活节封面蛋糕（p32）和一个特别的10页部分，旨在提高你的面包制作技能（p73）。下午茶烘焙是我们新的食谱交换功能的明星，我们邀请您分享您的食谱，作为我们让我们一起做饭社区的一部分（p10）。厨房从未如此舒适，肉桂卷（p30），jaa蛋糕（p102）和我们正在制作的下一级胡萝卜蛋糕（p130）散发出香味。不是面包师？通过我们的年度复活节口味奖（p116）消除对超市最佳购买的猜测，其中我们盲品了80多种产品。

当然，平衡就是一切，所以除了零食，我们还充分利用了新季的春季蔬菜。萝卜配羊乳酪是一道美味而简单的菜肴，可以在您庆祝漫长的银行假日周末时与饮料一起享用（p99）。下一期见，4月28日。