“I love how this tart brings together everyone’s favourite Easter treats, while still feeling a little bit grown up. It’s fun, completely customisable and a great way to make it your own. Add whatever you love to eat at Easter, give it a pop of colour, even throw in some chunks of hot cross bun. Just make sure everything goes on before the ganache sets for that perfect festive finish.” – Gareth Whitton. You’ll need to start this recipe at least 6 hours ahead, and you’ll need a 25cm loose-based fluted tart pan.

This chicken dish is like a little piece of home, plated up with plenty of love and an abundance of flavour.

This easy dish brings warmth and comfort with its creamy base and cheesy fluffy mash topping. Feel free to customise it with what you have on hand. Swap out the salmon for a white fish or marinara mix, or add some fennel seeds or wholegrain mustard for added depth.

“Whenever I feel like a chocolate hit, I always reach for a chocolate brownie or a chewy chocolate-chip cookie. This recipe combines the best of both and has a much shorter baking time than traditional brownies. I love the addition of the pretzels for salty, biscuity pops, and the white chocolate for hits of sweetness to balance the rich cocoa flavour, but feel free to use any mix-in you like – leftover chopped Easter eggs, for example (if leftover Easter eggs are even a thing).” – Lauren Eldridge

This dessert combines your favourite tiramisu and hot cross bun flavours. It’s super-quick to assemble and impressive to present, with its striking cocoa topping. You’ll need to start this recipe at least 4 hours ahead or the day before, and you’ll need a 25cm x 9cm-deep square baking dish and 9 x 2cm-wide x 30cm-long strips of strong cardboard (see recipe notes).

“Whether it’s a goose or a well-brought-up chook, the secret in our family is a stuffing that is so moreish, we fight over it! While I would always cook fresh on Christmas Day, making the stuffing the day before works brilliantly, too. The only rider to that is, don’t put it in the cavity of the bird in advance. You will be surprised how long the bird keeps warm after it’s taken out of the oven to rest, and turning it breast-side down makes all the difference to the moistness of the bird. By the way, warm or room-temperature food always tastes better to me.”   

If you thought tiramisu couldn't get any better, just wait until you try this nutty number. Here, this pistachio tiramisu swaps out cocoa for creamy pistachio spread, layered with fluffy mascarpone and espresso-soaked savoiardi. It’s a make-ahead dessert that feels both nostalgic and new.

"Pulled pork is something you should always do with bone in and skin on. Most recipes opt for boneless and skinless, but try this way and you’ll never go back. Your base is cooked in a pan, then transferred to the oven. If you have a large, deep flameproof roasting pan with a lid that can go on the hob, that’s best. But if not, use an ovenproof frypan with a lid and a separate roasting tray." - Marcus Papadopoulo Recipe note: Begin this recipe at least 4 hours ahead. This recipe is by Marcus Papadopoulo from Whole Beast Butchery

Matt Preston takes an Easter classic and gives it a Greek Easter spin, combining a traditional fish pie with Greek ouzo and filo pastry, along with fragrant herbs and spices, to create what is sure to become a new seasonal favourite for your family.

“This cake, which was developed by Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. ‘I think it’s best if it is super-rustic,’ Ottolenghi said. But it will be elegant anyway; the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavours are terrific.” – Sam Sifton, The New York Times

"I’m told this lamb dish originates from the kitchens of the Mughals (early South Asian empire). Lamb is usually marinated with yoghurt (a natural tenderiser), lots of ginger and garlic plus a host of warm spices, then baked in a tandoor or clay oven, but it works well in a regular oven, too. I like to offer the lamb cooked medium to medium-rare, but the choice is yours. Instead of serving it with rice, you can try it with couscous or roti." - Tony Tan Recipe note: Begin this recipe at least 4 hours ahead This recipe is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

“This recipe is inspired by the smorgastarta (Swedish sandwich cake) by chef Cian Mulholland from Sydney’s Continental Deli. After we made it, I took it home to share with my family, and we discovered that it tastes even better the next day.” – Lucy Nunes

The jiggle will make you giggle. Only 5 ingredients, and you can make it ahead of time. This fun dessert is perfect for hot weather, and you could easily swap the pineapple for another jelly flavour of your choice.

“Puddings are, without a doubt, one of my favourite desserts, and they sum up my cooking  – and my personality – well, perfectly. They’re indulgent yet unpretentious. Simple, satisfying; they’re not about the pursuit of perfection – they are a way of bringing joy, comfort and that grounded, homey satisfaction to the table. This pudding is pure comfort. It’s rich, but balanced by the salty lick of caramel. I like to finish it with extra dulce de leche, so everyone knows the magic hiding inside that puffed, chocolate treasure chest.” – Elizabeth Hewson. 

“Jimmy was taught to make this recipe by New Zealand chef Peter Gordon, who learned it from his mum, Timmy.” – Jane Barnes.