The prettiest Easter eggs for 2025
Warning: Don't read if hungry.


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Rosie is Country Life's Digital Content Director & Travel Editor. She joined the team in July 2014 — following a brief stint in the art world. In 2022, she edited the magazine's special Queen's Platinum Jubilee issue and coordinated Country Life's own 125 birthday celebrations. She has also been invited to judge a travel media award and chaired live discussions on the London property market, sustainability and luxury travel trends. Rosie studied Art History at university and, beyond Country Life, has written for Mr & Mrs Smith and The Gentleman's Journal, among others. The rest of the office likes to joke that she splits her time between Claridge’s, Devon and the Maldives.
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Spam: The tinned meaty treat that brought a taste of the ‘hot-dog life of Hollywood’ to war-weary Britain
Courtesy of our ‘special relationship’ with the US, Spam was a culinary phenomenon, says Mary Greene. So much so that in 1944, London’s Simpson’s, renowned for its roast beef, was offering creamed Spam casserole instead.
By Country Life
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Never leave a bun behind: What to do with leftover hot cross buns
Where did hot cross buns originate from — and what can do with any leftover ones?
By Amie Elizabeth White
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Two quick and easy seasonal asparagus recipes to try this Easter Weekend
Asparagus has royal roots — it was once a favourite of Madame de Pompadour.
By Melanie Johnson
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Gill Meller's recipe for a seasonal new potato omelette, with smoked garlic, onions and Cheddar cheese
By Gill Meller
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How to make a rhubarb and Swiss meringue cake that's almost too pretty to eat
Make the most of the last few stems of forced rhubarb.
By Melanie Johnson
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An Italian-inspired recipe for lemon-butter pasta shells with spring greens, ricotta and pangrattato
Spring greens are just about to come into their own, so our Kitchen Garden columnist reveals exactly what to do with them.
By Melanie Johnson
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Curious Questions: What is the greatest April Fool's prank ever played?
As April 1 looms, Martin Fone tells the tale of one of the finest stunts ever pulled off.
By Martin Fone
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Tom Parker Bowles's Tour de Fromage, from creamy Camembert and spicy, pungent Époisses to the 'mighty, swaggering Roqueforts'
The chef and food writer Tom Parker Bowles picks out his all-time favourite cheeses from across the Channel in France, from buxom, creamy Camembert to mighty, swaggering Roquefort.
By Tom Parker Bowles