Easter is traditionally a time to celebrate the end of a period of fasting and the start of spring. Foods eaten around Easter shed their winter heaviness and luxurious ingredients, such as butter, eggs, spices and dried fruits are used in abundance.

This can be seen clearly in this recipe for Easter bread. Although called bread, it is actually closer to a cake, as it is rich and sweet, and packed with candied peel, raisins and currants. Serve in thick slices warm from the oven on its own, or spread with butter. It also tastes great cold with cheese.

The high percentage of fruit in the bread means it stays moist for longer than normal bread. Kept in an airtight container, it will last for up to five days. Eet smakelijk!