Blueberry, ginger and lime cobbler recipe by Nik Sharma

Amplify the flavour of blueberries with tangy lime and warming ginger

Spring green soup, chicken in rosé, pistachio pavlova – Sally Clarke’s Easter recipes

Set your table for Easter with anchovy and olive wafers, braised chicken thighs and a purple artichoke vegetarian main

The cookery writer’s go-to nut for a filling for home-made profiteroles and a crunchy topping for barbecued vegetables

The Session Arts Club chef’s recipes ring the changes on the traditional Christmas lunch

From traditional Sicilian cassata to comforting cake and custard, these Easter bakes are full of candied citrus, spices … and chocolate

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

A Frenchman wading into Britain’s fractious ‘jam or cream first?’ scone debate is either foolhardy or admirable

Spiced biscuits, marzipan cake and Flammkuchen – a celebration of festive German baking

This festive menu from the Great British Menu presenter fuses classics from her Antiguan heritage with delicious vegan options

Chicken in coconut vinegar, vegetables with fermented shrimp, and cassava cheesecake – the Sarap chef’s homage to his mother’s cooking

So what of the next two decades? We introduce four up-and-coming chefs and their brilliant recipes

Scallops and okra, plantain cobbler and a Nigerian take on fried chicken – contemporary West African cooking from Lopè Ariyo

Luminary Bakery started as a way of finding women work, but it quickly became much more

Amy and Emily Chung’s brilliant debut cookbook of family recipes includes mohinga, tomato and crunchy peanut salad, and mango and coconut meringues

Deborah Madison was a pioneer of meat-free menus. David Tanis recalls the pleasures of her San Francisco restaurant’s cookbook