A menu for Easter feasting

Carrot and Coriander Soup 
This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer. Coriander is said to have the flavour of roasted orange peel, which makes the two perfect partners. Serve the soup with plenty of warm crusty bread. 

Roast Chicken with Red Onion, Thyme and Garlic 
This is very colourful and pretty to look at but, just as important, a wonderful combination of flavours.
Dessert 

Torta di Mele 
This is my version of a famous apple dessert, which is sometimes spongy like a cake, and sometimes crisper, more like pastry – mine is the latter.