Spring has sprung and Easter is on its way! To get you ready for the delicious season ahead we’ve put together top tips from Michel Roux Jr, Prue Leith and Nadiya Hussain, sprinkled with the perfect spring recipes to grace the dinner table this Easter. Give them a go and cook like a pro…

Here are some spring tips to get you started…

Nadiya Hussain – “It's the best time of year for delicious lamb... so get roasting... or crack out the BBQ!”

Prue Leith – “Fling roughly chopped “fines herbs” (parsley, chives, tarragon, oregano) into and onto anything — bread dough, risotto, omelette, pizza, fish, chicken, steak — to give it the lift of Spring.”

Michel Roux Jr – “My Easter tip would be to have goat at Easter, it makes a wonderful alternative to lamb. We use goats’ milk for cheese and yoghurt but it's rare that we use their meat, which is such a shame as it's delicious and quite versatile. We like to have kid meat as it's nice and tender, but you can use older goat meat in stews and curries. Enjoy!"

Pistachio nut crust rack of lamb…

A simple yet impressive dish from Ainsley Harriott. This recipe uses just five ingredients and is perfect for the Easter weekend!

Ingredients:

• 50g butter
• 50g shelled pistachio nuts
• 50g fresh white breadcrumbs
• 2 x 7-bone racks of lamb, each about 675g
• 2 teaspoons prepared English mustard
• sea salt and freshly ground black pepper

Method:

Step one: Melt the butter in a small pan or in the microwave. Place in a food processor with the pistachio nuts and bread crumbs and blitz until you have achieved fine crumbs. Season to taste.

Step two: Place the racks of lamb on a chopping board and, using a pastry brush, spread the mustard thickly over the fat side of each rack. Cover with the pistachio nut crust using your hands press it down, moulding it over the lamb. Arrange the lamb, coated side up, on a baking sheet and chill for at least 30 minutes, or up to two hours, to allow the crust to "set". Remove from the fridge 10 minutes before cooking.

Step 3: Preheat the oven to 200C/400F/Gas 6. Place the racks of lamb in a small roasting tin and roast for 20 minutes per 450 grams plus 20 minutes for pink lamb, or longer if you prefer your meat well done.

Remove the lamb from the oven and set aside in a warm place to rest for 10 to15 minutes, then carefully carve into chops and serve on warmed plates.

Serve with new potatoes and spring vegetables or a green salad.

Original recipe taken from Ainsley Harriott’s “Just Five Ingredients” published by BBC Books.

Simnel cake…

Celebrate the flavours of spring with Prue Leith’s recipe for Simnel cake. An Easter bake with swirls of marzipan adding richness and flavour. The apricot jam, sultanas and lemon zest bring a wonderful burst of spring, bring this recipe to your table this Easter…

Ingredients:

• Large pinch each of salt and baking powder
• 225g / 8oz plain flour
• 55g / 2oz rice flour
• 110g / 4oz glacé cherries
• 225g / 8oz butter
• 225g / 8oz caster sugar
• 1 lemon, zest only
• 4 eggs, separated
• 225g / 8oz sultanas
• 110g / 4oz currants
• 30g / 1oz candied peel, chopped
• 340g / 12oz marzipan
• 1 tbsp apricot jam
• 110g / 4oz icing sugar, sifted

Method:

Set the oven to 180˚C/F 160˚C/gas mark 4.  Prepare a 20cm / 8-inch cake tin with a double lining of greased and floured greaseproof paper. Wrap the outside of the cake tin with a double thickness of brown paper to insulate the cake from direct heat.

Sift the salt, baking powder and flours and cut the cherries in half. Cream the butter until soft. Add the sugar and beat until light and fluffy. Add the lemon rind. Beat in the egg yolks. Whisk the whites until stiff.

Fold one-third of the sifted flour into the mixture. Fold in the egg whites by degrees, alternating with the remaining flour and the fruit peel.

Put half the mixture into the prepared tin, spreading a little up the sides of the tin.

Take just over one third of the marzipan paste. Roll it into a smooth round. Place in the cake tin. Cover with the reaming mixture.

With a palette knife make a dip in the centre of the cake to counteract any tendency to rise in the middle.

Bake for 2 hours, then reduce the oven heat to 150˚C/Fan 130˚C/gas mark 2. Bake for a further 30 minutes.

Roll the remaining marzipan into a circle the same size as the top of the cake. Cut a piece from the centre about 12.5cm / 5 inches in diameter and shape into 11 small, even-sized balls.

Thinly spread the apricot jam round a centimetre margin of the cake top. Lay the ring of marzipan on top of the cake. Arrange the marzipan balls on top of the ring.

When the cake is cold mix the icing sugar with a teaspoon or of two boiling-hot water and mix to a smooth, just liquid consistency.  Pour the icing into the centre of the cake. Tie a ribbon around the outside.

Divide the mixture into 4 portions and shape into large, fairly thin burger patties. Chill in the fridge for at least 2 hours, or overnight.

 When you’re ready to cook your burgers, mix together the yoghurt and harissa and set aside. Halve and toast the wholemeal burger buns.

 Preheat the grill to high. Spray a baking tray a few times with oil and place the burgers on the tray. Spray the top of each burger a few times with oil. Cook under the hot grill for 5–6 minutes on each side, until nicely browned.

 Spread the harissa yoghurt on the bottom of each burger bun, add a burger, then top with a tomato slice and some lettuce. Pop the lid on and tuck in.

Greek-style roast lamb and potatoes…

Put a twist on a classic lamb dish with Tom Kerridge’s recipe for Greek-style roast lamb with potatoes. This dish is full of simple ingredients, which makes the individual flavours sing out. A comforting recipe, fresh and full of flavour, perfect for a warm spring Sunday afternoon.

A classic Greek salad is the perfect complement!

Ingredients:

• 2kg leg of lamb joint (bone-in)
• 3 garlic cloves, sliced
• 2kg potatoes, peeled and cut into large 5cm chunks
• 4 tbsp extra-virgin olive oil
• 1 tbsp dried Greek oregano
• 2 sprigs of rosemary, leaves picked and finely chopped
• 2 sprigs of oregano, leaves picked and chopped
• Juice of 1 lemon
• 250ml lamb stock
• Sea salt and freshly ground black pepper

For the Greek salad:

• 1 red onion, diced
• 2 red peppers, cored, deseeded and diced
• 1 cucumber, halved lengthways and sliced
• 450g ripe tomatoes on the vine, cut into wedges
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp dried oregano
• 120g black olives
• 150g feta cheese, crumbled

Method:

Take the lamb out of the fridge about an hour before cooking, to bring it to room temperature.

Preheat the oven to 220°C/Fan 200°C/Gas 7. Using a sharp knife, make small incisions in the lamb, about 2cm apart. Push the garlic slices into the slits to flavour the meat.

Spread the potatoes out in the bottom of a large roasting tray. Drizzle with 2 tbsp of the extra-virgin olive oil and sprinkle with the dried oregano and some salt and pepper.

Mix together the rest of the olive oil, the chopped rosemary and oregano, lemon juice and a generous amount of salt and pepper.

Place the lamb in the roasting tray, in the middle of the potatoes, and drizzle the lemony oil over the top. Roast in the oven for 40 minutes, tossing the potatoes halfway through cooking.

Take the tray from the oven and lower the oven setting to 200°C/Fan 180°C/Gas 6 (leave the oven door open for a couple of minutes to help lower the temperature). Add the stock to the roasting tray.

Return the tray to the oven and roast for a further 30 minutes for medium to medium rare lamb. (On a temperature probe, it should register 51–55°C.) Baste the lamb with the juices and toss the potatoes once or twice during cooking. If you prefer lamb medium to well done, cook for a further 15 minutes.

In the meantime, to prepare the Greek salad, put all the salad veg into a large bowl, add the extra-virgin oil, wine vinegar, oregano and olives and toss to mix. Add the crumbled feta, toss gently and season with salt and pepper to taste.

Once the lamb is cooked, take the tray out of the oven. Transfer the meat to a warmed platter, cover loosely with foil and let rest for 20–30 minutes. Keep the potatoes warm, uncovered, in the turned-off oven. Carve the lamb and serve with the potatoes and salad.

Honey chicken…

A simple yet succulent recipe, full of flavour and a burst of spring! Try Mary Berry’s recipe for Honey chicken, a winner of dish that is sure to please the whole family.

Ingredients:

• 6 chicken legs (about
• 200g/7oz each), skin on
• For the marinade
• 6 tbsp tomato ketchup
• 2 tbsp tomato purée
• 2 tbsp grainy mustard
• 3 tbsp Worcestershire sauce
• 2 tbsp runny honey
• 1 garlic clove, crushed

Method:

Using a sharp knife, make shallow slits in the top of the chicken legs. Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.

Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper. Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl. Roast in the oven for 35–40 minutes until sticky and golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug.

Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side.

Herby Mushrooms and Greens…

This comforting dish uses wholesome ingredients packed full of flavour. Mushrooms are a delightful source of protein and B vitamins, and sun-dried tomatoes combine with them really well. This is the perfect dish to get your greens in if you overindulge on chocolate this Easter!

Ingredients:

• 2 tbsp extra-virgin olive oil 3 shallots, finely diced
• 4 garlic cloves, finely diced
• 10g sun-dried tomatoes in oil, drained
• roughly chopped leaves from 4 thyme sprigs
• 50g porcini or chestnut mushrooms, thinly sliced
• 100g frozen peas
• 100g sugar snap peas, roughly chopped
• 50ml vegetable or chicken stock
• 50g spinach, finely chopped
• sea salt and freshly ground black pepper

Method:

Heat the oil in a frying pan over a medium heat, add the shallots, garlic, sun-dried tomatoes and thyme and seasoning and sauté for 2 minutes. Add the mushrooms and stir gently for 2–3 minutes.

Toss in the frozen peas and sugar snap peas, pour in the stock and cook for 2 minutes. Fold through the spinach, remove from the heat and cover (the heat will gently wilt the leaves), then serve.

Linguine with crab and chilli…

Lotte's take on a well-known Italian favourite, and one of her favourite pasta dishes! Tinned dressed crab adds the most intense flavour and depth to this lovely dish, a light, refreshing recipe to try this Easter.

Ingredients:

• 400g dried Linguine
• Large pan of salted water
• 5 tablespoons of olive oil
• 4 garlic cloves - crushed
• 1 large medium hot chilli - chopped with the seeds
• 2 tins of Dressed Crab (you can buy this quite cheaply in the tinned fish area at the supermarket)
• 150ml white wine
• 250g Fresh white crab meat
• 1 large handful of flat parsley - roughly chopped
• Salt and freshly ground black pepper
• Good quality extra virgin olive oil to serve
• Fresh parmesan cheese - grated - as much as you want!

Method:

Add the Linguine to the pan of boiling salted water and cook for 2 minutes less than the instructions say. This makes it lovely and al dente. Stir a couple of times to prevent it sticking together.

In a large frying pan (I often use a wok) heat the olive oil on a medium heat and add the garlic and chilli. Cook for a couple of minutes and then add the tinned dressed crab. Mix well and cook for another minute.

Add the wine and then raise the heat and bubble it away for a minute or so. Remove from the heat.

Now toss in the fresh white crab meat, the parsley and season well with salt and pepper.

Strain the Linguine and add straight to the crab mixture. If it’s a little sticky - use a spoonful or two of the pasta water to loosen it.

Stir well and serve with a good sprinkle of chopped parsley.

Sprinkle over the parmesan if you fancy, not everyone wants or thinks the parmesan goes - but I love it!

Drizzle over some more olive oil and serve.

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Until next time, Happy Easter!

BBC Good Food Show Team.