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Mark Hix recipes: Our chef's Easter feast includes wild rabbit broth, crispy goose eggs and quails' egg salad

Never mind the chocolate bunnies, says our man in the kitchen. Easter is the perfect opportunity for a family feast to rival Christmas

Mark uses Willie Harcourt-Cooze's 100 per cent Venezuelan black chocolate in his pancakes

Mark Hix recipes: Chocolate pancakes

Serves 4

Crispy goose egg with creamed bacon and wild garlic
Wild Rabbit and St George's mushroom broth
Sprouting broccoli and quail's egg salad with shaved Berkswell cheese

Mark Hix recipes: Our chef presents four of his finest lamb dishes for Easter

Why use the usual cuts of the springtime meat, when leg or shoulder yield much better results – and are flexible enough to work in roasts, ragout, curry and salad?

All the trimmings: Lamb ragout with wild garlic and creamed polenta
Versatile: Slow-roast lamb shoulder with spiced freeke
Healthy option: Mark's lamb and asparagus salad

Mark Hix recipe: Lamb and asparagus salad

Serves 4

Full of flavour: Lamb, tomato and asparagus curry
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