Sweet potato “Buñuelos” with an apricot and vanilla sauce. | Marc Fosh
I must admit that I love this time of year and especially, the long Easter weekend. Unlike its attention-grabbing cousin Christmas, Easter feels like a more relaxed and chilled-out affair. There seems to be a little less stress in the family kitchen over the fiestas allowing for spur-of-the-moment gatherings and slightly more casual food, which somehow makes it more pleasurable…and then off course, there’s those wickedly, tempting chocolate eggs to look forward to!