Feasts and festivals

These weeks between Christmas and Easter offer foodies the best opportunity to make dishes we don’t usually create at other times of the year. Whilst they are linked to the church calendar, everyone can enjoy them. It all kicks off with Epiphany, when the Wise Men were alleged to arrive to see the baby Jesus. We can borrow the French “Galette des Rois” aka Epiphany gateau, two discs of puff pastry with frangipane or marzipan sandwiched between the two. Cherries mixed in can represent the jewels in their crowns plus a “feve” hidden in the filling – a small porcelain figure which entitles the finder to be king for the day (something I’d avoid to prevent the risk of a trip to the dentist!) The French eat crepes at Candlemass, whilst we save them for Shrove Tuesday. I always make mine small and wafer thin, perfect for competitive eating in our house, with the record of 16 still unbroken. Then Valentines day gives us the chance for all things heart-shaped, or pink – hence the chocolate & raspberry kisses this week. Mothering Sunday is synonymous with Simnel cake, although my own grandmother who worked “in service” as a young women never saw anyone given the chance to make one. More likely they gathered primroses or violets on the way home but she was an orphan so had to carry on working. Next comes Good Friday which has to be marked with fish pie and it has to have hardboiled eggs in…quite controversial these days. Easter means roast lamb, hot cross buns, dove shaped Columba for the Italians and chocolate eggs for those who like them too. Throw in a VIP birthday as well…. busy days !