Easter is the perfect excuse to spend a little more time in the kitchen, whether it's to roast a leg of lamb for Easter Sunday, bake fish for Good Friday, or have a go at making one of the nation's all-time favourite Easter treats, hot cross buns. To inspire you for the weekend, we have a selection of Easter recipes from Michelin-starred chef and Fat Duck owner Heston Blumenthal, as well as a range of sweet and savoury recipe ideas from our favourite foodies.
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Heston Blumenthal's roast leg of lamb is perfect for Easter Sunday
Heston Blumenthal's roast leg of lamb
"The combination of lamb with anchovies may sound odd but it really works – the savouriness of the anchovies brings out the best in the meat without tasting fishy at all," says Heston.
Mark Sargeant's sea bass with creamed crab and chilli spelt recipe
"Spelt is an ancient British grain that can be cooked in much the same way as risotto rice but which offers a bit more bite and a lovely nutty flavour. If you can't find sea bass, then bream, salmon and cod all make great alternatives," says Mark, chef-proprietor of Rocksalt and The Smokehouse in Folkestone, Kent.
Lucie Bennett's luxury simnel cake is a winner for Easter
Lucie Bennett's luxury simnel cake
"This traditional Easter treat, based on an early Victorian recipe, is classically decorated with 11 toasted marzipan balls," says Lucie.
Izy Hossack's earl grey & orange hot cross buns
"As an enthusiastic over-consumer of earl grey tea, I often find a place for it in my baking – hot cross buns are no exception! The orange zest really brings out its bergamot flavour," says Izy Hossack.
Mark Sargeant's sea bass would serve perfectly for the traditionally meat-free Good Friday
Heston's banbury cake
"Dating from at least the 16th century, this classic English flat pastry has a wonderfully complex flavour – fruity,spicy and fragrant all at once. Served with a ramekin full of rich potted Stilton, it's the perfect teatime treat this Easter," says Heston.
Luke Thomas' lobster fish finger sandwich with cucumber relish
Britain’s youngest head chef says: "This goes down a storm with everyone I make it for. There’s something so comforting and satisfying about the combination of warm, sweet lobster and soft English muffin. It’s a luxurious way to enjoy a childhood classic. Lobster may seem rather an extravagance, but you don’t need a lot to serve four people. If you prefer, you can use white crabmeat instead."
Impress your friends and family with food blogger and cookbook author Izy Hossack's hot cross buns
Heston's coriander biscotti
"Normally, these crunchy little Italian biscuits are flavoured with almond and perhaps pistachios. Here I’ve added coriander, which introduces a lovely citrussy aromatic edge to them," says Heston.
Heston's caraway bath cake
"This recipe really captures the essence of this 18th-century British classic. And since it's Easter, embellish the cakes with a little chocolate in the form of an oozy sauce and a sprinkle of my easy-to-make white chocolate 'soil'," says Heston.
Recipes thanks to Waitrose.com