Photograph: Foxys_forest_manufacture/Getty Images/iStockphoto
I’ve never regarded Easter as important as Christmas. I certainly don’t prepare for it as extensively, but it seems I may be in a minority: according to the retailers I’ve spoken to, the occasion is second only in importance to Christmas, which makes sense, given it’s a rare, four-day opportunity to get together with friends and family. It’s thankfully not quite as expensive, though, because it’s not such a major gifting (gah!) occasion. And, given how the price of everything has shot up, leaving most of us with less cash to splash, this week I thought I’d concentrate mainly on bargains, rather than splurges.
The food we eat at Easter is, of course, different from Christmas, too. I know, I know, sod’s law it will be snowing when you’re reading this, but we are technically in spring now and what we put on the table is likely to reflect that. Chicken rather than turkey, lamb rather than beef, the sharp smack of fresh lemon rather than boozy dried fruit, salads rather than sprouts. Even an early barbecue (about which more next week)
