Three Fabulous Easter menus

Poached quail egg salad with watercress and tarragon sauce (easy prepare-ahead) 

This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance.

Roast leg of Lamb with Shrewsbury sauce

This is one of my favourite ways of cooking lamb, particularly in winter – plainly roasted with lots of basting to keep it juicy and succulent, then incorporating all the meat juices and crusty bits into what is truly one of the best sauces ever created. It's sweet and sharp at the same time and complements the lamb perfectly.

Moist Chocolate, Prune and Armagnac squares (makes 9) (make in advance) 

This is an Easter chocolate fix, intensely chocolatey and very rich – so if you gave up chocolate for Lent, it’s just the thing to re-initiate you into the whole chocolate experience.

Bruschetta with tomato and basil

It's perhaps the best bruschetta of all, and perfect for serving with drinks before a meal instead of serving as a starter. Given that few of us have hot coals handy (though don't forget bruschetta during the barbecue season), the next best thing is a cast-iron ridged griddle or, failing that, an ordinary domestic grill.

Gnocchi with Spinach, Pine Nuts & Dolcelatte

If speed is of the essence, I cannot think of a quicker way to feed four veggies more handsomely.

Cheat's Lemon Gateau  

I love this recipe. There's no cooking involved, it's incredibly easy and, when you serve it, everyone is bound to think you've been slaving away all day! It's also best made the night before or even 3 or 4 days ahead, if you prefer

Green Herb Soup

This soup adapts to any combination of fresh herbs - mint, sage, tarragon, thyme, rosemary, sorrel or any others that are available.

Roast chicken with grape and herb stuffing

Here’s a nice roast chicken recipe for serving in summer. All it needs is some buttered new potatoes and fresh garden peas to accompany it and some chilled white wine.

Chocolate crème brulees (serves 6 but enough for seconds) 

What chocolate mousse was to the 1960s, crème brûlée was to the 1990s, as it seemed to be on almost every restaurant menu. It's truly a great British classic that easily lends itself to variations like this one – a smooth, velvety chocolate custard topped with a very crunchy caramel.