Easter recipes

Tart rhubarb matched with rich, sweet-tasting pork

Rowley Leigh shares a recipe to start an Easter feast off with a winning combination

This cheese-spiked gratin is the perfect accompaniment to lamb

Rowley Leigh's devilled eggs are perfect for kicking off any occasion

This cake looks much more complicated than it actually is

Put this all together and then let the oven do the work

A fresh and zesty fish recipe that's perfect for Easter and spring

A classic and easy substitute for Easter roast lamb

This Good Friday mussels recipe is super simple and packs a lot of flavour.

French chef Richard Bertinet makes these in his Bath bakery at Easter and they're always a bestseller

So-called new season’s lamb in April has hardly seen a blade of grass and does not have much flavour. A good hogget or mature lamb will have a great deal more. Ask the butcher for a boned and rolled short saddle without the chump

‘I’ve always believed in simplicity when it comes to cooking – going back to basics – and I hope these recipes show how wonderful ingredients can be,’ says Mafruha Ahmed.

'It would be impossible to write a book on Polish sweet things without Mazurek' writes Ren Behan, ‘a pastry synonymous with Poland and, in particular, with the Polish Easter table.’ 

Aaron Bertelsen's cookbook of recipes from Great Dixter involves this fragrant take on a classic pavlova

There is much talk of using buttermilk in fried chicken recipes, but I love the flavour of a good plain yogurt, and the thickness works well to coat the chicken while it marinates. The acidity tenderises the chicken and keeps it moist, while adding that tang of the signature fried-chicken flavour.

A whole slow-roasted lamb shoulder is a beautiful way to prepare lamb for a few people, as Danielle Alvarez proves in this extract from her cookbook

This simple yet extravagant-looking pudding is a great way to show off the beautiful pink rhubarb that is available at this time of year.

My weekly vegetable box always contains leeks and potatoes at this time of year. When they are cooked for a long time, leeks become deliciously soft and sweet, and they add a great depth of flavour to everything from pies to stews and soups. If you make the pastry and cook the leeks in advance, this pie is quick to assemble

Sweet crab is a classic seaside flavour. If you boil and pick your own, 2 x 500g crabs should be enough.

We love rhubarb at Clarke’s – it is used in all manner of ways, including ice creams, sorbets and meringues, or simply baked with sweet wine and blood orange juice. This sweet and tangy cake works especially well with a scented tea.