Great recipes for Easter

Easter is nearly upon us and some festive recipes are in order.

Lamb is amazing at this time of year so why not make it the centre of your Easter feast. One great way to do it is to get a de-boned leg and slow cook it for at least 4 hours. Before putting it in the oven drizzle with plenty of olive oil, rub in lots of chopped rosemary, salt and pepper and then smash open a bulb of garlic and put all the cloves at the bottom of the roasting tin. Then place your leg of lamb on top of the garlic and seal the tin with a double layer of tin foil. Cook this for at least 4 hours at about 160. The lamb will be falling off the bone and you can make a fantastic gravy with the pan juices and garlic in the bottom of the roasting tin. Serve this with spring greens and crispy roast potatoes.

Alternatively, for a lighter option, try these lamb skewers with couscous and minty yoghurt.

Roast chicken is another classic, but instead of making your normal gravy, add a splash of yellow with a saffron and lemon sauce. Sweat off some onions and garlic in a saucepan. Once they are translucent add a small cup of white wine and allow this to almost evaporate, then add the juice of a lemon, 200ml of chicken stock and 200ml of double cream. Then add a pinch of saffron strands and allow this to come up to just below the boil and simmer gently until it reduces slightly and turns a lovely golden yellow. Add salt and pepper to taste and serve poured over your roast chicken with some buttered new potatoes.

Finally, it would be Easter without a bit of sweetness, so why not make this take on a simnel cake, and make sure you go to town on the decorations.