The year is flying by and Easter is almost upon us... which means permission to indulge in chocolate and hot cross buns – for breakfast no less! In the April issue of Women's Weekly Food, on sale today, we show you step-by-step how to make your own, as well as savoury flavour switch-ups such as our Cheesy Chorizo & Jalapeño Hot Cross Pull-apart Buns. Seizing the opportunity for a few days off is also a great excuse to cook for precious family and friends, be it a leisurely autumn lunch or picnic. Either way, we have easy and delicious recipes just right for the occasion. But if you only make one recipe this month, make it our cover star, Frying Pan Coconut Blondie with Sea Salt Honeycomb. The title is a mouthful, but the taste is just dreamy. Women's Weekly FOOD is on sale today in supermarkets, newsagents or head to the link in our bio and subscribe today and have every issue delivered straight to your door. Photographer: @louiselisterphotography | Stylists: Sophia Young, @emmatknowles | Photochefs: Laura Jenkins, @nadiafonoff
March 28, 2021
The year is flying by and Easter is almost upon us... which means permission to indulge in chocolate and hot cross buns – for breakfast no less!
In the April issue of Women's Weekly Food, on sale today, we show you step-by-step how to make your own, as well as savoury flavour switch-ups such as our Cheesy Chorizo & Jalapeño Hot Cross Pull-apart Buns.
Seizing the opportunity for a few days off is also a great excuse to cook for precious family and friends, be it a leisurely autumn lunch or picnic. Either way, we have easy and delicious recipes just right for the occasion.
But if you only make one recipe this month, make it our cover star, Frying Pan Coconut Blondie with Sea Salt Honeycomb. The title is a mouthful, but the taste is just dreamy.
Women's Weekly FOOD is on sale today in supermarkets, newsagents or head to the link in our bio and subscribe today and have every issue delivered straight to your door.
Photographer: @louiselisterphotography |
Stylists: Sophia Young, @emmatknowles | Photochefs: Laura Jenkins, @nadiafonoff
In the April issue of Women's Weekly Food, on sale today, we show you step-by-step how to make your own, as well as savoury flavour switch-ups such as our Cheesy Chorizo & Jalapeño Hot Cross Pull-apart Buns.
Seizing the opportunity for a few days off is also a great excuse to cook for precious family and friends, be it a leisurely autumn lunch or picnic. Either way, we have easy and delicious recipes just right for the occasion.
But if you only make one recipe this month, make it our cover star, Frying Pan Coconut Blondie with Sea Salt Honeycomb. The title is a mouthful, but the taste is just dreamy.
Women's Weekly FOOD is on sale today in supermarkets, newsagents or head to the link in our bio and subscribe today and have every issue delivered straight to your door.
Photographer: @louiselisterphotography |
Stylists: Sophia Young, @emmatknowles | Photochefs: Laura Jenkins, @nadiafonoff
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