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YOU

Britain’s most popular woman’s magazine

Life

How’s this for a power nap?

A new BBC series explores how mammals have adapted to live in every part of the globe - however precariously. Samuel Fishwick gets a preview

Trend watch

Everyone’s talking about: the death of grammar

Love, war and an old-school bestseller

Her debut novel made her an overnight success. But for ALICE WINN, 31, it all began when she read the poignant notices in her alma mater’s archive

The chemistry of the cuppa

How to make perfect tea has been the subject of endless brew-haha. Now one scientist has come up with the ultimate guide - which includes a few surprises. Maddy Fletcher drinks it all in

Help! I’m addicted to advice columns

Agony aunts have been around for more than 300 years, offering answers to their readers’ dilemmas. Problem-page devotee Holly Gramazio explains her fascination with other people’s private lives

Book offer: River Cottage Great Roasts

Samuel Fishwick

Have you seen Emmanuel Macron’s biceps?

Maddy Fletcher

Pencil cases are in parliament – here are our favourites

Charlotte Vossen

A field of 500,000 tulips is opening in the UK this spring

Imogen McNamara

8 things you didn’t know about Ellen White, England women’s all-time leading goal scorer

Scarlett Dargan

A list of all the baby names ‘at risk of extinction’ in 2024

‘It’s corny but we’re all real people’

How one of the world’s top photographers found herself at home capturing everyday individuals

Why we all need a classic white shirt

As the style set past and present prove, this simple staple is the go-anywhere wardrobe hero. It’s also bang on trend for spring. Fashion director Sophie Dearden shares the hacks to keep it oh so now

Trend watch

Everyone’s talking about: The new cockneys

Food & Drink

Imogen McNamara

6 recipes we’re cooking this month

You Magazine

The 15 best canned cocktails for a tipple this bank holiday weekend

You Magazine

The M&S Easter Dine In Deal for £20 is back

Gelf Alderson

Smoked haddock with potatoes, spinach, cream and thyme

Most good fishmongers and supermarket fish counters sell naturally smoked fish, which is pale yellow in colour. Avoid anything bright yellow, as this will have been dyed and likely dipped in a smoke-flavoured cure rather than smoked. If you have any leftovers, thin down with a little stock next day for a chowder-like lunch.

Gelf Alderson

Asparagus with spinach and roasted garlic butter

This is a lovely way to enjoy British asparagus during its all-too-short season, from around the end of April until late June. I’ll happily eat it as a side or for lunch or supper, with a slab of sourdough to mop up the delicious garlicky butter.

Gelf Alderson

Rolled lamb breast with herbs, lemon and tomatoes

An underrated cut, lamb breast comes from the same part of the animal as belly pork, which we already know and love. Cooked well, this is tasty and tender, so do give it a go. You will need breasts from a decent-sized animal - consider asking your butcher for hogget (lamb aged between one and two years) as the breasts will be larger and meatier.

Gelf Alderson

Onions stuffed with roast squash, hazelnuts and chilli

This is simple to put together, yet looks stunning - and the stuffing is full of sweet, spicy, earthy flavours.

Gelf Alderson

Three-root dauphinoise

I’ve hardly met anyone who dislikes dauphinoise potatoes - they’re the ultimate indulgent accompaniment. Replacing some of the spuds with a mix of root veg, you get a sweeter, more complex but equally delicious end result. You can vary the roots you choose - just keep in the potatoes. The cheese topping isn’t traditional but it makes it extra delicious.

Gelf Alderson

Rhubarb with star anise and orange

Rhubarb is my favourite ‘fruit’, not least because the appearance of the first forced supplies signals the end of winter. The delicate champagne-pink stalks are fantastic, although I’m equally keen on the less colourful but more flavourful outdoor rhubarb that comes into season later. You just need to adapt the way you treat this fruit through the seasons - the rule of thumb being the later in the year, the longer you’ll need to cook it and the sharper it will be, so you may need extra sweetness.

‘We drank cider in the park after school’

The comedian, 59, tells Scarlett Dargan about extracurricular tipples, his grandfather’s vodka and the need for coffee first thing

Eleanor Maidment

Cheese & kimchi omelette

A brilliantly tangy breakfast, lunch or quick dinner

Tom Parker Bowles

Eating out: Camille, London SE1

Tom is seduced by a French dining spot with an English accent in London’s Borough Market

Charlotte Kristensen

Drinks: Charlotte’s Easter wines

Kanika Banwait

4 budget-friendly recipes for Ramadan – from MasterChef winner Shelina Permalloo

You Magazine

The best luxury Easter eggs