Easter is an exciting time for cooks. Not only is it one of the first occasions of the year when everyone comes together, but it's also a fantastic time for food; spring vegetables like asparagus and artichokes are at their peak and the foraging season is back under way, with wild garlic carpeting woodland floors. When we add in the longer days, spring's arrival and (hopefully) milder weather, it's easy to see why we often celebrate Easter as the start of a new chapter. And when it comes to what we eat, it broadly falls into two categories; firstly, baked goods (you can find our collection of Easter sweet treat recipes here), including the likes of hot cross buns and simnel cake, and secondly, Sunday lunches, often with a lamb centrepiece. However, while both have become Easter traditions for good reason, it's only the tip of the iceberg.

Whether you're feeding a crowd or plan to while away the weekend cooking, we've turned to some of the country's most talented chefs for inspiration on what should make our Easter menus. All of them have been recognised for their fantastic cooking with Michelin stars, so we reckon we're in safe hands. The list includes a classic roast leg of lamb, as well as plenty of dishes that let seasonal gems shine and indulgent desserts.

We'll kick off with a classic. This leg of lamb by Shaun Rankin, who won a Michelin star at Grantley Hall in Yorkshire in 2020, is given a deliciously sweet finish with the addition of sticky honeycomb. Perfect served with all the trimmings if you're hosting friends and family. For more advice on getting this cut just right, head to our how to cook guide. 

This elegant pasta dish from Rob Chambers – of Farringdon's Luca, which earned its first star in 2023 – makes use of verdant wild garlic, combining it with mussels and smoked eel and pillowy tortellini filled with sheep's ricotta. The recipe involves making the pasta the night before, but it's a stunning dish which is well worth extra effort.

Phil Howard's rabbit recipe bursts with springtime joy, and makes use of asparagus spears, morels and broad beans, as well as baby carrots and turnips. The tarragon complements the mild flavour of the rabbit beautifully. The vibrant end result is an eye-catching main perfect for spring, with the delicacy you'd expect from the one-star Elystan Street chef. 

We might associate hearty pies with winter, but this garlic-roasted chicken number from Ollie Dabbous – of one-star HIDE in Mayfair – is the perfect seasonal bridge. Peas, leeks, sweetcorn and mushrooms are mixed with a creamy béchamel sauce and baked in flaky puff pastry. Spring onion, red onion, fennel and tarragon are scattered on top for the decoration, which Ollie says is much easier to create than you might think.

This asparagus quiche, from Tom Aikens, who heads up one-star Muse, is enhanced with the addition of chervil, a delicate herb with a mild aniseed flavour, and parma ham (though you could skip this if you're looking for a vegetarian option). It works as a starter, a main with a seasonal salad and buttered potatoes or as part of a picnic if you're out and about over the Easter weekend.

Lemon tart always goes down a treat, and this one from Ruth Rogers – the chef behind the one-star River Cafe in Hammersmith – is certainly no exception. Despite its impressive finished appearance, it's still simple to make – just make sure you get your hands on the best quality lemons you can for the filling.

Rhubarb is used twice in this pretty dessert from Chantelle Nicholson, both in poached batons and cubes of rhubarb jelly, which are made from the poaching liquor. The cheesecake mousse is made with aquafaba, the liquid from tinned chickpeas (Chantelle's restaurant Apricity in Mayfair was awarded a Michelin Green Star for its sustainability efforts in 2023), and it's finished with crunchy caramelised hazelnuts.

This dark chocolate fudge from Simon Hulstone – who runs one-star The Elephant in Torquay – make classic petit fours or excellent treats. They'll be ready in an hour and are straightforward enough to whip up with the kids. The recipe makes twenty-four – they'll keep for a few days in an airtight container if you have left-overs (though we doubt you'll struggle to get through them).