Yotam Ottolenghi

See in the new season Italian-style: lemon sole with spring vegetables and a sweet-sour dressing, and orecchiette with broccoli, anchovy and cumin

Golden fried boiled eggs in a salty-sour curry sauce with a crunchy toasted coconut topping, and Thai baked chicken in a coconut sambal sauce

Meatballs with flavours from three continents, Swedish-style but with a cucumber, lime and peanut salad; and soft ricotta and lamb polpette to pop on top of pasta or pack in a sub for lunch

A wide spread of lots of different dishes is my usual go-to, but at Easter I’m more than happy to let one (semi-)traditional main steal the show

Perfect for a light lunch, starter or snack: asparagus and artichoke fritters with herby yoghurt, and leek fritters with a lemony, green sauce

Egg-drop soup with thick udon noodles and savoury Japanese sprinkles, and a thick and wholesome Iranian-style ‘minestrone’

Make Mum’s day with a lemon drizzle cake with poppy seed brittle, and a batch of irresistible sesame, pecan and date cookies