Baking My Mum’s Easter Cake | Slow Spring Days in the English Countryside

Subtitles are available — feel free to turn them on
This video is all about slow living in spring — enjoying the English countryside in England, embracing simple routines, and reconnecting with meaningful traditions through food.
We take a peaceful walk through a small village in Hampshire, in the South Downs National Park, surrounded by rolling hills and soft spring light, before heading home to cook something warm and comforting: a traditional British leek, potato and cheese pie made with simple, everyday ingredients.
The next day, I bake a traditional Easter recipe from my childhood — Rosca de Pascua (pan de ovo), a soft, lightly sweet bread scented with anise and orange.
This recipe comes from north-west Spain, in Galicia, along the Atlantic coast — a region rich in food traditions and family recipes passed down through generations.
My mum used to make it when I was a child, just as my grandmother did before her. Making it today brought back so many memories.

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🥧 Leek, Potato & Cheese Pie
For the pastry:
240g plain flour
130g unsalted butter (very cold)
2 tsp vodka or whisky (optional, for a flakier texture)
4 tbsp very cold water
1 tsp salt
For the filling:
2 large potatoes (about 450–500g), sliced
2 leeks, sliced
4 spring onions, sliced
1 onion or 3 shallots
40g butter
120ml water
1 bay leaf
1 tsp wholegrain mustard
1 tsp English or Dijon mustard
300g grated cheese (cheddar or Parmesan)
Salt and pepper to taste

🍞 Rosca de Pascua (Galician Easter Bread)
For the starter:
150g strong flour
100ml whole milk
15g fresh yeast
For the dough:
600g strong flour
4 eggs
100g sugar (or substitute)
1 egg yolk
Zest of 1 orange
40ml anise (or Sambuca)
180ml warm milk
12g fresh yeast
100g very soft butter (traditionally manteca de vaca)
A pinch of salt
For the topping:
A handful of sugar (or substitute)
A few drops of anise or Sambuca
1 egg (for brushing).

Slow living UK | English countryside spring vlog | cosy baking | Easter recipes

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