Easter is only a few weeks away and that long Bank Holiday weekend is a chance to spend it with your family, eating glorious food. Here are just a couple suggested meals you could try to spoil your family and friends with.

Slow cooked Greek roast lamb

First why not try this delicious Greek Lamb slowly cooked to roast.

Start with a 2 ½ kg leg of lamb, a kg of Cypriot potatoes, 140g of Greek Kalkidis and three lemons cut into quarters.

First pre-heat the oven to 220C/200C fan/gas 7 and prepare unpeeled garlic gloves and a lemon quarter in a large roasting dish. Cover them in 200ml of cold water and lay the lamb on tom of them. Drizzle Greek olive oil over it and rub it in.

Use a small knife to cut small incisions into the lamb’s skin and cut peeled and slice garlic into the slits. Ensure that the lamb is seasoned and cover it tightly in tin foil and then place into the oven. Reduce the temperature immediately to 150C/130C fan/gas 2 and leave it to cook for 4 hours, before skimming the fat from the juices and removing the foil for the last 30 minutes of cooking.

After an hour, put the potatoes wedges in a large roasting tin and roast with the lamb for 1 ½-2 hours.

Proceed to transfer the cooked lamb to a large piece of foil and wrap tightly and leave it to rest for 20-30 minutes. Carve the lamb into thick slices, served with the potatoes and lemon juice.

It is ready for your family to feast upon.

Preserved lemon roast chicken with freekeh salad.

If lamb isn’t your flavour then why not try chicken instead. This preserved lemon roast chicken is a delightful dish best served on Easter Sunday surrounded by friends and family.

Take a chicken and pat it with kitchen paper and then fill the cavity with thyme, bay and tarragon. Add some lemon and garlic flavoured butter as well. Spread a little fo the butter over the thighs and breast.

Pre-heat the oven to 180C/160C fan/gas 4.When it has heated sufficiently, place the roast in the oven and let it cook for about an hour. Continually baste the chicken with the lemon butter every 20 minutes and when it is cooked the juice should be clear.

Remove it from the oven and let it roast. When your salad and vegetables are ready, serve with chicken to your guests and enjoy.