Inside this month’s issue, we have some cracking recipes for Easter. Impress guests with our cover star – the Easter nest cake is surprisingly easy to make and is perfect for letting the kids take charge with. The lemon drizzle Simnel slices are equally as scrumptious, combining zesty lemon with almondy, marzipan flavours, but be sure to save room for the lamb. Try the mouthwatering one-pan lamb with hassleback potatoes – the wholesome recipe keeps things traditional and classic with rosemary, thyme and garlic, and makes for the perfect Easter table centerpiece. Inside, you’ll also find restaurant reviews of the newly opened Kizmet and The London Project, plus recommendations for great spots to check out in Dubai and Abu Dhabi, including our latest foodcation to Jumeirah at Saadiyat Island. All this, plus much more.