Lamb wellington with feta, pine nuts and sumac recipe by Ravinder Bhogal

With flavours borrowed from Greece and the Middle East to cut through the richness of the lamb, this is a great Easter Sunday lunch dish

Milk chocolate and bay leaf tarts recipe by Claire Ptak

A truffle-like filling with a crisp cookie crust, plus bay leaves to add a layer of complexity, results in a special chocolate treat

Devilled egg and anchovy recipe by Florence Knight

A fail-safe way of cooking this classic egg dish, with the added umami of anchovy and punch of Tabasco

Lemon and rhubarb trifle recipe by Gill Meller

Spring is the season for rhubarb, so make the most of it with this trifle – the lemon custard pairs perfectly

Ben Tish’s recipe for Sicilian lemon and orange sweet bread

Packed with citrus flavours, nuts and cinnamon, this Sicilian version of a traditional Italian Easter cake will bring rays of sunshine

Joe Trivelli’s recipe for tagliatelle with new broad beans

This simple supper with spring legumes can be made into something special by making your own whole-wheat tagliatelle

Queens Wine Bar, Liverpool: ‘Shows you a very nice time indeed’ – restaurant review

In these troubling days a really good lunch can be a gentle salve for the soul, says Jay Rayner

Benoli, Norwich: ‘If this place was closer to my house, I would eat here a lot’ – restaurant review

‘Few things give me greater pleasure than wandering out of a hotel on the hunt for dinner, expecting nothing and finding a local gem’

Aberdeen to Penzance: the spectacular sights of Britain’s longest train journey

The 13-hour train adventure offers epic snapshots of both cities and countryside

The unloved wines I wish we drank more often

Beaujolais, riesling, muscadet … so many styles that fell off wine lists after the 1980s are well worth revisiting

‘Our gateway to British food and culture’: the nostalgic power of the school dinner

Novelist Shahnaz Ahsan on growing up with jam roly-poly, apple crumble and sticky toffee pudding

Simon Amstell: ‘It’s difficult to retain depression if you’re jumping around every morning’

The comedian on shamanic ceremonies, vegan diets and the catharsis of performance

‘You can have fun and experiment’: inside the test kitchens where restaurants cook up new dishes

From Michelin-star meals to fast food, chances are your favourite dish was developed in a test kitchen. Meet the chefs who transform ideas into dinner

Jacob Kenedy’s secret ingredient: guanciale

It’s an intensely piggy slice of bacon – try it in this carbonara recipe to see just how good it is

The LaLee, London: ‘A menu designed for well-heeled tourists’ – restaurant review

This Lillie Langtry-themed room isn’t as seductive as it thinks, but the Caesar salad is a showstopper, says Jay Rayner