AT HOME, we tend not to have a starter at Easter Sunday lunch, preferring instead to make a few nibbles to enjoy alongside a special cocktail. So in this month’s recipes I have included a stunning seasonal rhubarb cocktail. As the syrup can be made in advance, it is quicker to serve to a crowd. I have also shared my lighter alternative to a traditional roast. The hogget is slow-cooked in white wine, which I think makes it more spring-like and, if you prefer, it can be made a day in advance and then reheated. The bun-and-butter
