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In this new issue...

Love chocolate? Then you’ll love our April issue! We investigate the growing popularity of posh chocolate and taste over 30 chocolate bars to bring you our top 10. Discover our favourite Easter eggs for both grown-ups and kids then learn how to make chocolate hazelnut rochers with expert chocolatier, William Curley. As If that wasn't enough, Gary Barlow shares his favourite family recipes and we've taken trips to Newcastle, Lyon and Arizona to seek out the best foodie spots for you to visit.

April issue on sale now. See a previeworder your copy or download

In this month's issue

Free 50 Italian Classics Collection

This month's issue comes with a fantastic 52-page Italian Classics recipe book. We’ve picked 50 of our favourite Italian recipes, from homemade limoncello and seafood spaghetti, to Venetian duck ragu and saltimboca. And for dessert? An Italian collection wouldn’t be complete without our best-ever tiramisu.

Easter special

We’ve got your Easter weekend sorted with our easiest-ever Easter lunch for six - simple crab bruschetta and one-pan Easter lamb with punchy spring greens. If you’re left with a mountain of Easter chocolate to use up, look no further than our sweet shop bakes, from golden egg baked chocolate tart and mini egg cake to extra-special Easter bark.

Stars of the season

Celebrate spring with our delicious seasonal recipes, from Singapore chilli crab to a satisfying chicken, morel mushroom & asparagus one-pan pie and baked new potato pebbles with seaweed mayonnaise. Plus, Diana Henry shares three ways with purple sprouting broccoli.

Cooking for kids

Our holiday projects for children are super-simple and fun to make. From hedgehog rolls and bunny cupcakes to our easiest-ever biscuits and hot cross scones, there’s plenty to keep them busy. Kids will love our midweek meals too, including crispy cod fingers with wedges & dill slaw and herby sausages with butter bean mash.

Hot on health

Over-indulged at Easter? Get back on track with our healthy recipes. Joe Wicks shares his guilt-free fry up and sports nutritionist James Collins explains what to eat when you’re exercising, from veggie protein chilli to crab & asparagus omelette and chicken meatballs with quinoa & curried cauliflower.