The chef, whose eponymous restaurant in Leith, Edinburgh has retained its Michelin star since 2001, will set out a step-by-step guide to the perfect four-course meal after he spent several weeks devising and tasting the recipes so they are easy for readers to follow.
Each day, from Wednesday through to Saturday, readers will receive the handy-sized A5 cards inside their copy of The Herald.
On Wednesday, we begin with the starter of Mussels with Shallot Cream and Almond Gratin. Thursday will illustrate how to make the antipasti of Linguine with Crab and Flat Leaf Parsley. Friday will cover the main course of Spiced Lamb Cutlers and Couscous, while on Saturday we present the coup de theatre - the dessert of a Vanilla Panna Cotta with Rhubarb and Ginger Compote.
Home cooking has never been more popular and recent research shows families are saving money by cooking their own meals and saying no to ready meals and takeaways. In a recent poll of 2000 people, a high proportion of respondents (83%) said they would mostly cook from scratch using fresh ingredients.
Wishart's weekly column in The Herald Magazine continues to be one of its most popular features. He set up his first restaurant in Leith in 1999. His second restaurant, at Cameron House Hotel in Loch Lomond, has also been awarded a Michelin star. He also owns The Honours brasserie in Edinburgh's New Town and the Martin Wishart Cook School in Edinburgh.
He said: "My recipe cards are deliberately devised to be straightforward and easy to follow. I hope they help you enjoy Easter with the family and friends as much as I do."
Similar recipe cards devised by Wishart were a resounding success when they were included in The Herald before Christmas.