The new season's lamb should be around soon.

I must confess I nearly always go for the sweet tasting Welsh lamb from the mountains of Powys, but local English lamb isn't to be sniffed at and will soon be arriving at your butcher's shop or farmers' markets.

This is the month when life in the kitchen gets better and better – and easier, too.

So little needs to be done with the new crop of vegetables, including Jersey Royals arriving at the end of the month.

Easter is a special time of the year, when family and friends gather at the table to enjoy a lunch or dinner.

So with Easter in mind, here is an easy plan-ahead meal, enabling you to spend more time with your family and friends.

Why not try this spring recipe?


Braised Leg of Lamb

This can be prepared the day before, and so is ideal for Easter Sunday lunch. Adding vegetables to cook with the lamb saves time in preparation and cooking, as the vegetables will need no chopping. This recipe serves six.

Ingredients: 2kg (4½ lb) leg of lamb; 3-4 tbsp butter or margarine; 1 onion, finely chopped; 150ml (¼ pt) red wine; 150ml (¼ pt) lamb or beef stock; few sprigs of fresh rosemary; 12 small potatoes; 12 small mushrooms; 12 small carrots; 10 small leeks; Black pepper, salt.

Method: In a large, heavy casserole, heat butter or margarine and brown the lamb on all sides. Remove, pour off excess fat and cook the onion until golden and soft. De-glaze the pan with a little of the red wine, add stock and rest of wine. Replace lamb in casserole, add the rosemary and pepper and a little salt and bring to a gentle simmer. After 30 minutes add potatoes, carrots and leeks, and continue to simmer for a further 40 minutes. Add mushrooms to the lamb dish and simmer for a further 5-10 minutes. To serve, place the lamb on a large platter, surrounded by the vegetables. Thicken juices in casserole with cornflour, taste sauce and adjust seasoning if necessary, pour over the lamb and vegetables before carving. Add extra vegetables for more guests.