Devilled eggs and fried duck eggs, Trine Hahnemann’s Danish marzipan and chocolate eggs! All the joys of Easter eating and cooking. There’s Nigel Slater’s roast chicken, Ravinder Bhogal’s lamb wellington, Joe Trivelli’s tagliatelle with broad beans. Fault-free dishes however long your weekend. Plus, Gill Meller’s rhubarb trifle, Tarunima Sinha’s panna cotta cake, Claire Ptak’s chocolate tarts. All perfect for Easter, though I’ll be making many of them again and again.
Easter eggs by Trine Hahnemann (pictured above)
These homemade chocolate marzipan eggs will please both adults and children this Easter – who can resist?
Fried duck egg with asparagus, sage and parmesan by Jane Scotter and Harry Astley
These beautiful eggs are richly flavoured and go well with fresh asparagus and sage
Little gem tart with Keen’s cheddar by Emily Scott
These crunchy lettuces are perfect for cooking in these tarts as they hold their shape, while the sweet notes pair well with rich cheddar
Devilled egg and anchovy by Florence Knight
A fail-safe way of cooking this classic egg dish, with the added umami of anchovy and punch of Tabasco
Giorgio Locatelli’s vignarola – braised spring vegetables
What makes this dish special is cooking the vegetables one after the other. Vary the ingredients as the seasons change
Nigel Slater’s trout with cucumber and cornichons
A gently flavoured fish dish that works equally well as a starter for an Easter feast or a light Sunday supper
Georgina Hayden’s apricot, coriander and chilli chicken
The addition of apricots gives this chicken dish a subtle promise of sunnier days. Finish on the barbecue for a real spring treat
José Pizarro’s salt cod meatballs in chickpea soup
A traditional Easter dish in Spain, the salt cod and chickpeas make for a satisfying celebration meal
Meera Sodha’s gosht anna palak nu shaak – slow-cooked lamb and spinach curry
A warming curry and just-wilted spinach are perfect for when there’s still a nip in the air but you want something fresh
Nigel Slater’s roast chicken, new potato and tarragon stuffing
If you’re cooking a large chicken for an Easter feast, fill it with potatoes for a delicious all-in-one side dish and stuffing
Lamb wellington with feta and sumac by Ravinder Bhogal
With flavours borrowed from Greece and the Middle East to cut through the richness of the lamb, this is a great Easter Sunday lunch dish
Anna Jones’s cheddar, swede and wild garlic scones
Warming, quick little scones to make when you run out of bread or want to make a bowl of soup look a bit more like a meal
Joe Trivelli’s tagliatelle with new broad beans
This simple supper with spring legumes can be made into something special by making your own whole-wheat tagliatelle
Simon Hopkinson’s pot-roast shoulder of lamb with endives
A slow affair, this lamb dish is cooked until the meat is falling off the bone and pared with bittersweet endives
Lemon and rhubarb trifle by Gill Meller
Spring is the season for rhubarb, so make the most of it with this trifle – the lemon custard pairs perfectly
Hot cross buns by Justin Gellatly
Nothing says Easter more than these tasty spiced buns, and making your own is well worth the effort
Tarunima Sinha’s panna cotta cake
An impressive spring cake, this can be prepared in advance of your family Easter lunch
Sicilian lemon and orange sweet bread by Ben Tish
Packed with citrus flavours, nuts and cinnamon, this Sicilian version of a traditional Italian Easter cake will bring rays of sunshine
Banana cocoa cake with whipped ganache and pecan brittle by Helen Goh
Unadorned, this cake is light enough for a lunchbox treat, but the ganache and pecan brittle makes it worthy of a celebration
Claire Ptak’s milk chocolate and bay leaf tarts
A truffle-like filling with a crisp cookie crust, plus bay leaves to add a layer of complexity, results in a special chocolate treat
