March Editor's Picks
London Coffee Festival
28th-31st March
Feeling a little sleepy? Wake up and smell the coffee with a visit to the London Coffee Festival. Playing host to artisan baristas and true coffee aficionados, the atmospheric Old Truman Brewery on Brick Lane is just the place to get your caffeine fix. Learn about sustainable coffee scrubs, revel in the mastery of latte art, and - of course - sip on the finest cup of joe in town. Delicious
SHOP THE LOOK
SHOP THE LOOK
York’s Literature Festival
19th-28th March
Bookmarks and reading glasses at the ready: York’s annual literature festival is back. This month, world renowned authors and critics will descend on the picturesque city, all set to host captivating workshops and exclusive live readings. With non-fiction, fiction and poetry featured, and previous years’ line ups including appearances from Simon Armitage, Lucy Worsley and Germaine Greer, there’s truly something for everyone at this vibrant event.
SHOP THE LOOK
SHOP THE LOOK
Marmalade Festival
19th-28th March
An event Paddington Bear would be proud of, Penrith’s annual marmalade festival deserves a spot in your calendar. Held at the historic Daleman Mansion in Cumbria, this celebration is jam-packed with activities, including cookery lessons, tasting sessions and a marmalade making competition. Sample over 2000 artisan marmalades before picking up a jar to take home - your morning toast will thank you for it.
SHOP THE LOOK
SHOP THE LOOK
Fancy Lamb Chops
Level up your Sunday Lunch with rich lamb chops, crispy potatoes and mint salad, a delicious new recipe from Tasty: Every Day. The perfect combination of succulent lamb and crunchy, well-seasoned potatoes, this dish is springtime on a plate. Simple and deceptively easy to prepare, just pair with a glass of red wine for the ideal weekend meal.
Ingredients
3 tablespoons olive oil
1 tablespoon unsalted butter
8 lamb rib chops (1¾ pounds total)
Kosher salt and freshly ground black pepper
1½ pounds new potatoes, cut into ¼-inch-thick coins
4 garlic cloves, peeled and smashed
¼ shallot, thinly sliced
1 tablespoon red wine vinegar
½ cup lightly packed fresh mint leaves, coarsely chopped
½ cup lightly packed fresh flat-leaf parsley, coarsely chopped
¼ cup thinly sliced fresh chives
Heat two tablespoons olive oil and the butter in a large skillet over medium-high heat. Season the lamb chops all over with salt and pepper, then add them to the skillet and cook until browned on the outside and cooked medium inside, about six minutes, flipping once halfway through. Transfer the chops to a plate and tent with foil to keep warm.
Return the skillet to high heat and add the potatoes and garlic. Stir to coat them with the fat in the skillet, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, twelve to fourteen minutes
