The long bank holiday weekend begins on Good Friday (March 25), and Easter Monday (March 28) is the final day in the bank holiday festivities.
And while the family are together on Easter Sunday, why not make a delicious roast lamb with all the trimmings?
Now, this is a big ask for anyone, so we thought we would help out, and supply some brilliant recipes for the best roast dinner.
Here are all the delicious recipes you need for your Easter Sunday meal.
Tesco: Leg of Lamb with Garlic and Herbs (serves six)
1.7kg leg of lamb, defrosted
Six bulbs of garlic
50g of butter
20ml of olive oil
Two small branches of fresh rosemary
Two sprigs of fresh thyme
Salt and pepper
150ml of water
1) Preheat the oven to Gas Mark 8 or 240°C or 440°F.
2) Let the butter soften at room temperature. Peel the loose skin from the garlic heads/bulbs and soak them in warm water for two minutes before draining. Grease a large roasting pan with butter and drizzle the olive oil around it. Put the leg of lamb into the pan. Season the lamb with salt and pepper and place small sprigs of thyme and rosemary on the meat. You can prick small holes in the meat and insert the rosemary if you prefer.
3) Pour 150ml of water into the base of the pan and add the garlic heads/bulbs. Cook for approximately one hour regularly basting the lamb in its own juices. Check to see if the meat is cooked. If it needs a little more return to the oven for a further 10 minutes. Reduce cooking time if leg of lamb is smaller than 1.7kg.
4) Leave to stand for 10 minutes in a warm place, carve the lamb, garnish with the garlic bulbs which will be soft, sprinkle some fresh thyme and rosemary and serve with roast potatoes, mint sauce and seasonal vegetables.
ASDA: Crispy Roast Potatoes (serves six)
1.3kg Maris Piper Potatoes
Five tablespoons of goose fat
1) Pre-heat the oven to 200C/180C Fan/Gas 6.
2) Peel and cut the potatoes into large, even-sized chunks. Cook in a large pan of boiling water for six minutes. Drain and return to the pan. Put over a low heat to drive off excess water. Shake the pan to rough up the outsides - this will make the potatoes extra crispy when they're roasting.
3) Put a large roasting tin in the oven with the goose fat to heat. Add the potatoes to the heated fat, turning them to coat well. Roast for 40 minutes.
4) Drain on kitchen paper and leave to cool. Transfer to a container and freeze for up to a month.
5) On the day, put the potatoes in a lightly greased roasting tin and cook in the oven at 200C/180C Fan/Gas 6 for 30 minutes. Sprinkle with herbs just before serving, if liked.
Tesco: Traditional Yorkshire Puddings (serves four)
75g of plain flour
75ml of milk
30ml of sunflower oil
One medium egg
Salt and pepper
1) Pre-heat the oven to 230°C. Prepare the Yorkshire pudding batter by sifting the flour into a bowl with some seasoning, then whisk the egg in until incorporated.
2) Whisk in milk and water until you have a smooth batter. Strain into a jug and set to one side. Divide the sunflower oil evenly between a four-hole Yorkshire Pudding pan.
3) Heat the oil in the oven for 10 minutes until smoking hot then remove and carefully pour the Yorkshire pudding batter into the oil, filling it up to the top of the moulds.
4) Return to the oven and bake for 8-10 minutes until golden, risen and crispy. Remove and serve immediately.
ASDA: Braised Broad Beans, Peas and Artichokes (serves four)
Four slices of pancetta (optional)
One tablespoon of olive oil
Three spring onions, trimmed and finely sliced
200g of frozen broad beans
200g of frozen peas
150ml of chicken stock
150g pack chargrilled artichokes antipasti, drained and cut into thick slices
One tablespoon of chopped parsley
1) In a nonstick frying pan, dry-fry the pancetta slices, if using, for one minute on each side until crisp. Set aside on a sheet of kitchen roll.
2) Add the olive oil to the frying pan and fry the spring onions for 1-2 minutes until just soft. Add the broad beans, peas and hot stock, then simmer for two minutes. Add the artichokes and simmer for two minutes more.
3) Crumble the pancetta into the pan and stir in the parsley. Serve immediately
Tesco: Simnel Cake (serves ten)
175g of butter or margarine
175g of soft brown sugar
Three medium eggs, beaten
175g of plain flour
Pinch of salt
Half a teaspoon of ground mixed spice
350g of mixed raisins, currants and sultanas
55g of chopped mixed peel
Half a lemon, grated zest only
One to two tablespoons of apricot jam, warmed and sieved
One egg, beaten for glazing
500g of marzipan, for the top decoration
175g of marzipan for the inner layer
1) Preheat oven to Gas Mark 1, 140°C, fan 120°C. Grease and then line the tin with nonstick baking paper. Use a 18cm (7in) cake tin.
2) Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture. Put half of the mixture into your prepared tin.
3) Knead the marzipan for use in the inner layer, roll out to make a circle which matches the size of your baking tin. Smooth the top and cover with the prepared circle of marzipan. Add the rest of the mixture and smooth the top. Leave a slight dip in the centre to allow for the cake to rise.
4) Bake in the pre-heated oven for 1 hour and 45 minutes. Test by inserting a skewer in the middle - if it comes out clean, the cake is ready. Once baked, remove from the oven and leave to cool on a wire rack.
1) Once cooled, remove from the tin and brush the top of the cake with a little apricot jam. Knead the marzipan and roll out a circle big enough to cover the top of your cake.
2) Place on top of the cake. At this stage you can mark in lines or prick with a folk or just leave plain.
3) Decorate the edge of the top of the cake with the 11 balls of marzipan (or as an alternative finish you could make a twisted rope as per the picture), and brush the entire top with a little beaten egg.
4) Pre-heat a grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, keeping a careful watch on the cake so as to not let it burn.
5) The top of the cake can be decorated in a variety of ways. You could model some little ducks, make some marzipan daffodils or you could just add some chocolate mini Easter eggs.
Why not try some fun baking recipes out with your children this Easter?