The delicious. team’s 10 favourite Easter recipes

Slow-cooked orange wine lamb shoulder, chosen by editorial director Laura Rowe
“I’ll be making food producer Polly’s slow-cooked lamb with *those* sweet and jammy shallots (so easy and so full of flavour) and this caesar asparagus salad, which is a true showcase of British seasonality right now. Not only did it taste incredible in the test kitchen but presentation wise, it’s a real showstopper.”

Hot cross bun treacle tart, chosen by head of commercial Elizabeth Webber
Treacle tart gets an Easter makeover in this elegant dessert. “I watched editorial assistant Ant editing the video for this recipe and I want to give it a go!” says Liz.

Julius Roberts’ epic tarragon and cream roasted chicken, chosen by art director Naomi Lowe
Give your roast chicken a fresh spring spin with aromatic tarragon and luscious cream, thanks to this simple yet inspired recipe from food writer Julius. “If this isn’t inspiration enough to start growing my own tarragon, I don’t know what is!” says Naomi.

Ottolenghi’s potato salad, chosen by food producer Emily Gussin
Potato salad fans, this is for you. “This was a delight to make for the photoshoot,” says Emily. “You leave the sliced potatoes to soak up the broth so they’re packed with flavour. Crispy pancetta and cubes of fresh cucumber finish it off beautifully.”

Chocolate mousse cake, chosen by deputy digital editor Mia Rodriguez
Fudgy, dense chocolate cake meets light and fluffy chocolate mousse in this impressive dessert that’s become an Easter favourite on the delicious. website. “It’s a total crowdpleaser and you can’t beat the texture,” says Mia.

Moules marinières flatbreads, chosen by Hugh Thompson
The long bank holiday weekend is an ideal time to stretch those kitchen skills with a dough-based project. “It may not be a traditional Easter recipe, but I’ll be making flatbread mussels,” says Hugh. “Maybe it’s to do with living near the sea but it feels right – and homemade bread is always right.”

“Plus… maybe just a classic hot cross bun, not too sweet and enough to fill the hunger gap – not the traditional March lack of fresh produce, but how my tummy feels around 11am or 4pm…

Four cheese leek and walnut gratin, chosen by managing editor Les Dunn
Need a new Sunday lunch side? “I’ve already made food producer Polly’s leek and walnut gratin and it’s the cheesiest gratin in food history (which is good, of course), though I did use more blue instead of mozzarella!”

Sesame and lime duck egg mayo – and classic egg mayo, chosen by editorial assistant Anthony Noonan
“It has to be the egg mayo for me from our trad vs. twist series. After a trip to Japan where the 7-Eleven egg mayo sandwiches (tamago sando) are a true delicacy, I need to figure out which recipe is the best to fill the Japanese konbini-shaped hole in my life.”

Mini eggs, chocolate and tahini Rice Krispie treats, chosen by deputy digital editor Phoebe Stone
“Chocolate Rice Krispie nests are an Easter staple and these moreish bars give them a grown-up makeover with nutty tahini, honey and salty pretzels. It’s time to break out the mini eggs!”

Find everything you need for Easter feasting in our inspiration hub, including Sunday lunches made for sharing and beautiful spring bakes.