A moreish way to enjoy a popular Greek lamb recipe, accompanied by a pretty rhubarb pudding

Easter for me immediately brings to mind two things: cracking dyed red eggs together in the style of conkers (a Serbian Easter game that we play every year) and lamb. We always eat lamb at Easter lunch, and I suppose that simply harks back to religious tradition. Today’s lamb shank dish is a wonderfully straightforward and moreish take on a popular Greek recipe. I’ve gone for rhubarb for pudding, because it’s just so representative of this time of year – it’s also very pretty on the eye and a treat to eat, too.

Anna Tobias is chef/co-owner of Cafe Deco in London WC1

This classic dish needs no deviation from its time-honoured traditions – but mastering it does require some skill

The first time I dared to write a recipe for Irish stew, I was invited on to the national broadcaster, RTÉ, to discuss my choices live on air. And, to my considerable relief, it was eventually decided that I had not dishonoured the memory of my ancestors. It’s tempting for modern cooks to meddle with such resolutely plain classics. Do not! It’s delicious just as it is.

Prep 20 min
Cook 2 hr
Serves 6

Peppers stuffed with freekeh, lamb and spicy tomato sauce, and a classic Levantine aubergine dip with preserved lemon and dill

I still remember, when I was a kid, the end of spring and early summer when markets in Jerusalem and across Palestine overflowed with freshly harvested freekeh. As you approached, the air carried a smoky, earthy aroma. Freekeh is an ancient grain, a staple across the Middle East and Turkey, made from green wheat roasted over open fires to burn off the husks, which gives it the characteristic nutty flavour. The name comes from the Arabic freek, meaning “to rub”, which describes how the grains are cleaned, dried, cracked and stored for the year.

A traditional Kashmiri curry and spicy street food bring the best out of this flavourful meat

Mutton rarely gets the attention it deserves. It’s a mature meat, so is naturally sustainable, and it has a depth and richness that younger cuts simply cannot offer. That robustness is exactly what makes it so rewarding to cook with. Mutton’s bold character stands up beautifully to spices, aromatics and slow cooking, so it’s ideal for curries, stews and braises; on the grill, meanwhile, it takes on smoke in a way that enhances its complexity, rather than overwhelming it. You’re unlikely to find mutton in the supermarket, so you’ll need to make a trip to the butcher’s (many halal ones sell it) or order online.

A succulent, richly seasoned lamb pie filled with honey carrots and almonds, followed by a cardamom- and orange-spiked desert

There is little as pleasing to cook in the depths of the winter as a pot of enticingly fragrant, slow-braised meat. A shoulder of lamb is one of my favourite cuts; you, or a friendly butcher, will need to trim away its excess fat, a job that will reward you with an exquisite flavour that marries beautifully with bold spicing. Here, we travel to Morocco, with sweetly aromatic ginger, turmeric and cinnamon, and follow that with cardamom, cream and rhubarb for pudding. A sumptuous, colourful feast to stave off any February blues.

These hearty, warming dishes will brighten up the dark cold months – and remind you there is a world of flavours out there

You can’t get much more than this tender chicken by way of comfort and pure deliciousness

A cross-cultural jamboree of a festive meal, mixing Middle Eastern, west African and French cuisine: peppered smoked mackerel pies, crab gratin, slow-cooked lamb, jewelled rice, and a rum and pineapple cake to round things off

I was born in west Africa, and brought up between there, France and the UK in a French-Lebanese-British family. Unsurprisingly, then, our Christmas lunch was more than a bit diverse: my father always insisted on some British and Lebanese elements, while my mother contributed French dishes and technique; west African produce was also a must, because the house would be full of all nationalities, including our African family. Not only that, but our Christmas would invariably start with a guest list of about 20, and another 20 or so waifs and strays would always then turn up in need of feeding and watering. Today’s dishes were part of our regular seasonal festivities, as good in the sunshine as they are robust enough for a chilly British winter.

The husband and wife team cook up a winter storm with lamb shoulder, dauphinoise and brown sugar meringues – just don’t ask them who’s doing the cleaning up

When I first started seeing Mattie, there was a constant dinner party at his mum’s house,” recalls pastry chef Ravneet Gill. “There were loads of people there all the time, being fed with massive bowls of home-cooked food and a big block of parmesan.” There was an open-door policy, with pastas and roast meats on heavy rotation, confirms her now-husband and fellow chef, Taiano. And it’s this sentiment that has carried through to the couple’s restaurant, Gina, which opened in Chingford, east London, earlier this year, a process they documented in their newsletter, Club Gina.

Named after Taiano’s late mother, it is very much a neighbourhood joint, Gill points out, with the food – from pithiviers and vol au vents to Gina’s pasta with tomato sauce, half a roast chicken with little gems and aioli to share on Sundays, and slabs of “Ravi’s” chocolate cake – an extension of how the couple like to eat.

Make-ahead caramelised shallot pasta, brothy vinegar noodles with mushrooms and sesame, and a super-savoury lamb ragu

To say this caramelised shallot pasta changed my life might be a bit dramatic, but it also might be true – then again, so many people love a little skillet of caramelised shallots, a tin of anchovies and a whole lot of tomato puree as much as I do. But, first, for me one of life’s greatest pleasures is a bowl of perfectly cooked, slippery udon or soba in a shallow pool of something salty and vinegary, eaten alone on a brief but well-deserved lunch break. These noodles are a homage to the countless solo lunches I’ve had at a variety of wonderful Japanese restaurants.

This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juices

My mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for lunch, the whole house smelled incredible. November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could.