Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. From appetizers to desserts, celebrate the holiday with these delightful, spring-forward recipes. David Malosh for The New York ...

Make Easter biscuits the Mary Berry way: use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes. Preheat the oven to 180C/160C Fan ...

Mary Berry's family feast is the definition of an Easter showstopper. Her shoulder of lamb is slow cooked to perfection and the lemon curd and pistachio meringue roulade is a great chilled dessert ...