Lamb is quite a strongly flavoured meat and isn’t to everyone's taste, so why not opt for something different this Easter? In the U.S glazed ham is an Easter favourite, while in Portugal and parts of South America bacalhau (salt cod) is traditionally eaten. Rosana McPhee’s three-course menu guide includes a delicious salt cod and chorizo casserole that would be perfect for a lighter lamb-free lunch. Even the fussiest of eaters can’t say no to a good roast chicken; take a look at our roast chicken collection for a selection of inspired recipes from Britain's top chefs.

If you are vegetarian or simply fancy a meat-free meal, there are plenty of tempting alternatives. Andy Waters’ Veggie wellington makes an impressive centerpiece for a Sunday lunch and is a great way to enjoy the tail-end of the sweet potato season, while Becca Pusey elevates the traditional Yorkshire pudding to new heights with her delicious mushroom and brie-stuffed Yorkshire puddings. Adam Byatt replaces the traditional pastry tart base with a simple bread dough for his stunning Butternut squash, pear and gorgonzola flatbread tart.

After the culinary excesses of the festive season, Easter lunch is a great opportunity for home cooks to welcome spring vegetables back into their kitchens. Purple sprouting broccoli is at its best in February and April, making Josh Eggleton’s simple yet delicious purple sprouting with hazelnuts a perfect Easter lunch side. As the names suggests, spring greens are always delicious this time of year, as they begin to make their first appearance of the season; take a look at our how to guide for step by step instructions for cooking this underrated vegetable.

If your family is like mine, a potato-free roast simply isn’t worth having. For a stress-free side dish guaranteed to satisfy your potato cravings, try Lisa Allen’s roasties recipe, or if you're lucky enough to get your hands on the first of the year’s early crop, keep it simple with Marcello Tully’s crushed new potatoes.