Saviour Cake

We had friends for Easter Sunday supper last night.

I marinated a boned leg of lamb in red wine for 24 hours then massaged in a mixture of garlic, rosemary, oregano and olive oil before putting it into the oven. We had lemon roasted potatoes, carrots with honey and a touch of baharat spice mix and dilled peas washed down with a Petit Verdot from Australia.

Perhaps the piece de resistance was dessert. Anne brought a sponge cake topped with raspberries. To make sure that the cellophane wrap didn't fall onto the fruit and mash it she put toothpicks around the top and sides of the cake.

I brought it to the table, toothpicks and all. It was then that someone irreverently noticed that with the tooth picks sticking up, the cake looked very much like a crown of thorns. We thought how appropriate for an Easter supper, named it saviour cake then ate it quickly, looking over our shoulder just in case God didn't have the sense of humour we hoped.