But March is a month of change, and while it brings longer days and bright spells, bitter winds and driving rain can still remind us that winter hasn't yet given way to spring, even though warmer weather is just around the corner.

It's still time for hot food and hearty cooking, and making soups that are quick and easy to prepare, which are a change from the traditional favourites and are colourful and satisfying, is a perfect foil for the fickle month of March. With this is mind I've included an easy soup with an Italian flavour, and substantial enough to serve as a meal on its own.

And for Mothering Sunday, we have a delicious teatime tray bake recipe which also makes a splendid Mother's Day Cake, followed by some delicious meals to serve the family over the Easter holiday period.

MINESTRONE SOUP
Serves 6.

Ingredients: 1.2 litres beef stock or cubes. 1 onion, chopped. 2 carrots, scraped & finely chopped. 2 cloves garlic. 2 sticks of celery, chopped. 1 small turnip, peeled & chopped. 2 large tomatoes, skinned. 1 small leek, chopped. 150g green cabbage, shredded. 25g lean bacon, chopped. 50g macaroni. 25g butter. Glass red wine. Salt & black pepper. Parmesan cheese.

Method: Heat butter in large heavy based saucepan, add all vegetables and fry gently for 10 minutes until they soften. Add bacon, garlic and hot stock. Bring to the boil, cover pan and simmer for 15 minutes until vegetables are tender. Add tomatoes and red wine to pan and bring back to boil. Add pasta and simmer uncovered on low heat for 10-15 minutes. Season to taste, stir a little of the Parmesan cheese into the soup, and serve the rest separately.

CHOCOLATE AND LIME TRAYBAKE

This traybake is ideal for children's parties, and makes an ideal Mother's Day Cake sandwiched together with the icing filling.

Ingredients: 3 tbsp cocoa. 3 tbsp boiling water. 175g soft margarine. 175g caster sugar. 3 eggs. 225g self-raising flour. 1½ tsp baking powder. 3 tbsp lime marmalade. Icing: 75g block margarine. 50g cocoa. 225g icing sugar. 2 tbsp milk.

Method: Blend cocoa with boiling water and leave to cool. Add margarine, sugar and beaten eggs. Sift flour and baking powder over mixture and beat until smooth. Place in a deep, lined 30.5cm x 20.5cm tin and bake at 180C, 350F, Gas Mk 4 for about 40 minutes. Warm marmalade and spread over cake. Melt margarine and stir in sifted cocoa and icing sugar. Beat in milk and heat gently. Spoon icing over cake and cut into squares. For Mother's Day Cake: Bake in 2 greased and lined 20cm sandwich tins, in preheated oven 180C, 350F, Gas Mk 4 for about 20 minutes. Use icing to sandwich cake together and ice top of cake. Decorate with crystallised lime or lemon slices.

HUNTER'S PATÉ

This dish is easy to prepare and can be made in advance to serve as a starter with your Easter lunch course.

Ingredients: 450g chopped chicken livers. 175g cooked ham. 1 onion, finely chopped. 1 clove garlic, finely chopped. 75g butter. 2 tbsp olive oil. 3 tbsp whisky or sherry. 3 tbsp single cream. Salt & pepper.

Method: Lightly fry onion and garlic until soft. Add chicken livers, seasoning and fry until cooked. Put into a food processor with the cooked ham, cream and whisky. Blend for a few seconds. Place in a bowl and refrigerate for 2-3 days before serving. Serves 4 with fingers of toast or oatcakes. This pâté freezes well.


POT ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Herbs and sweet tender lamb with vegetables can all be cooked together in this recipe. Choose a fairly large attractive casserole dish so that you can serve it straight from oven to table, to your family and friends on Easter Sunday.

Serves 4 - 6.

Ingredients: 1.6kg leg of lamb. 2 cloves of garlic, cut into slivers. Small bunch of rosemary. 2 tbsp olive oil. 14 shallots. 75ml red wine. 200ml chicken stock. 1 tsp red
wine vinegar. 340g small carrots, peeled. 1.4kg potatoes, peeled and halved. 1 tbsp cornflour. 2 tbsp cold water. 450g courgettes, trimmed and cut into chunks. 340g mushrooms, cleaned and sliced. Freshly ground black pepper.

Method: Make several slits in the lamb and insert slivers of garlic and rosemary. Heat oil in large flameproof casserole, and brown lamb all over. Add shallots and cook until golden brown. Pour over red wine and chicken stock, cover casserole with well fitting lid and simmer for 2 hours, adding more stock if necessary. Add carrots and potatoes to casserole and stir in wine vinegar. Cover and simmer for about 25 minutes. Blend cornflour with water and stir into juices until thickened. Add courgettes and mushrooms, cover and simmer for a further 15 minutes. Season to taste. Carve lamb into thick slices and serve with cooked vegetables.

LIME CUSTARD CREAM

A light colourful, refreshing dessert, which goes well with the lamb dish. Quick and easy to assemble, and delicious served with sliced peaches or apricots.

Serves 4-6.

Ingredients: 1 lime jelly. 150ml hot water. 300ml milk. 2 eggs separated.

Method: Place jelly in hot water and stir until dissolved. Heat milk to nearly boiling point. Beat egg yolks and add 1 tbsp milk, then gradually stir egg yolks into remaining milk. Cook over a low heat, stirring constantly until thickened, but do not allow to boil. Stir cooled, dissolved jelly into the custard. Whisk egg whites until fairly stiff and fold into mixture. Pour into a wet mould. Chill, and unmould when required.

EASTER BISCUITS

I bake biscuits all year round, but these Easter biscuits are just that little bit special, with extra spices and fruit, and brandy, they become almost luxurious, and ideal to serve with your Easter tea.

Makes about 15.

Ingredients: 75g caster sugar. 1 egg yolk. 175g plain flour. ½ level tsp each cinnamon and ginger. 50g currants. 25g chopped mixed peel. 75g unsalted butter. 2 tbsp brandy. ½ level tsp baking powder. 1 pinch salt. 50g sultanas. 1 egg white. Caster sugar for dredging.

Method: Beat together butter and sugar until light and fluffy. Beat in 1 egg yolk, and then beat in brandy. Sift together flour, baking powder, salt, cinnamon and ginger. Fold this mixture into the wet mixture. Add currants, sultanas and peel. Place in
a plastic bag and refrigerate for 1 hour. Remove dough and give a gentle knead. Roll out on a well-floured surface to 3mm thickness. Cut into rounds with a 6cm cutter. Place rounds on a greased baking tray. Place in centre of preheated oven 200C, 400F, Gas Mk 6 and bake for 10 minutes. Brush tops of biscuits with egg white and dredge surface lightly with caster sugar, then bake for a further 9-10 minutes until golden brown. Cool and place in airtight tin when cold.