Easter is the perfect occasion to enjoy the best of spring's produce. From stunning starters and super centrepieces to seasonal sides and beautiful desserts.

Salted honey and rosemary lamb with roasties and rainbow carrots

This one-tray wonder is a great option for Sunday roast, Mother's Day or even Easter. Rub your lamb leg with a garlic and rosemary marinade then brush with salted honey for a sticky, glazed centrepiece to serve 6.

(1) Preheat the oven to gas 3, 160 ̊C, fan 140 ̊C. Use a small sharp knife to pierce holes about 4cm deep all over the lamb, then season well with sea salt. In a small bowl, combine the chopped rosemary and garlic with 6 tbsp olive oil.

(2) Rinse the chopped potatoes and tip into one side of a large, rimmed baking tray. Put the carrots in the other half of the tray. Toss the carrots with 1 tbsp oil, then toss the potatoes in half the rosemary- garlic oil and spread out in a single layer over half of the tray; add the whole rosemary sprigs. Put the lamb in the centre of the tray and rub with the remaining rosemary-garlic oil.

(3) Roast for 1 hr 45 mins. Mix the honey with ¼ tsp flaky sea salt and dab all over the lamb with a pastry brush. Return to the oven, increase the temperature to gas 7, 220 ̊C, fan 200 ̊C, then roast for a final 15 mins. Transfer the lamb to a warmed plate, then set aside to rest, covered loosely with foil, for at least 20 mins. Keep the veg warm while the lamb rests.

(4) Meanwhile, make the mint sauce. Finely chop the mint leaves with the sugar (this helps to stop oxidisation), then mix well in a bowl with 3 tbsp boiling water and the vinegar. Serve alongside the roast lamb, potatoes and carrots.

One-tray roasted salmon with spring veg

This one-tray roasted salmon recipe is a great way to celebrate spring flavours and is an inspiring alternative Easter lunch idea. Serve with roasted asparagus and new potatoes drizzled in parsley, mint and dill butter for a delicious dinner recipe that you'll want to make again and again. What's more, this dish is totally gluten-free!

(1) Preheat the oven to gas 7, 220°C, fan 200°C. Mix together the onion, vinegar, sugar and salt in a bowl. Set aside for 30-40 mins for the onion to soften.

(2) Meanwhile, put the potatoes on a large baking tray, drizzle with the oil, season with salt and roast for 25 mins.

(3) Push the potatoes to the sides of the tray and place the salmon, skin-side down, in the space. Season; roast for 15 mins. Tuck in the asparagus and roast for a further 15 mins until cooked.

(4) Stir the herbs and lemon juice into the melted butter. Pour over the salmon and potatoes and serve with the pickled onion.

Sesame roasted asparagus

Make the most of seasonal British asparagus with this easy side dish. Delicate asparagus stems are simply roasted with a garlic and soy marinade and sesame seeds for a nutty crunch – delicious on its own or drizzled with the creamy tahini dressing for serving alongside an Easter feast.

(1) Preheat oven to gas 7, 220°C, fan 200°C. To make the marinade, place the oil, garlic, soy and sesame seeds in a bowl and stir to combine.

(2) Place the asparagus on a large oven tray and pour over the marinade. Toss the asparagus to coat and lay flat on the tray. Place in the oven and cook for 10-12 mins or until tender and lightly charred.

(3) To make the dressing, place the tahini, lemon juice and 80ml water in a bowl. Season with salt and whisk until smooth.

(4) To serve, place asparagus on a platter, drizzle with tahini sauce and scatter with crushed chillies, if using.

Easy Easter tiffin

Repurpose leftover Easter eggs in this simple yet indulgent chocolate delight. Bulked out with digestive biscuits, almonds and raisins for a different texture. Top off with mini eggs for a cracking treat.

(1) Put 100g chocolate in a heatproof bowl with the butter. Set over a pan of barely simmering water for 2-3 mins, making sure the water doesn’t touch the bowl. Stir occasionally until melted. Alternatively, melt in short 20-30 sec bursts in the microwave.

(2) Beat the golden syrup and cocoa powder into the warm chocolate mix, then stir through the broken biscuits, chopped almonds and raisins until coated. Line a medium cake tin or dish (20cm x 30cm) with baking paper, leaving plenty overhanging two sides – this will allow you to lift the tiffin out, once set.

(3) Pour the tiffin mixture into the tin and level out. Melt the remaining 400g chocolate in the same bowl as before then pour over to cover completely. Decorate with mini eggs (roughly chop any that are large), if using. Chill for at least 2 hrs to set. Run a knife around the edge of the dish to loosen, then use the paper to lift the tiffin out before cutting into 18 pieces. Keep in the fridge for up to 5 days.