Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/400 degrees Fahrenheit and place a roasting tin in the bottom of the oven for the potatoes.

Step 2-In a mixing bowl, mix together the 3 crushed garlic cloves, chopped rosemary, lemon zest and olive oil. Season the leg of lamb to taste with the salt and black pepper and rub the marinade on to the lamb. Place in to the oven on the shelf above the roasting tin so the juices from the meat can drop in to the tin.

Step 3-Boil the potatoes, the allow them to simmer for 10 minutes or so. Add the remaining whole garlic cloves, the sprigs of rosemary and season with more sea salt, black pepper and olive oil. Add the potatoes to the roasting tin and place them under the lamb so the meat juices drop on to the potatoes.

Step 4-Cook the lamb for anything between 1 hour and 15 minutes to 1 hour and a half depending how you like it cooked. Once it is cooked to your satisfaction, remove from the oven and allow it to rest for 15 minutes.

Step 5-Now you can make the mint sauce, and it couldn’t be easier! Mix the chopped mint leaves, the sugar, salt, wine vinegar and hot water together until it is well combined. Pour in to a jug ready to serve with the roast lamb and potatoes.

Step 6-That’s it, you are ready to enjoy your delicious Easter Sunday roast leg of lamb!

Step 1-In a saucepan, heat the 150ml of milk, 50g of butter, orange zest, clove and the two cardamom pods until the butter is fully melted. Once this has happened, allow the mixture to infuse which will add fantastic flavour to the hot cross buns.

Step 2-To a mixing bowl, add the bread flour, yeast and 125g of dried fruit along with the spices (cinnamon, nutmeg and ginger). Once the milk has been completely infused by the cardamom and clove, remove both of these items and beat in the large egg. Once this is done, pour the mixture in to the bowl of dry ingredients.

Step 3-Knead the dough by hand or using a machine. You should continue to knead it until the dough turns quite elastic. If you find the dough is a bit dry, add more warm milk to help resolve this. Once you are happy with the dough, shape it in to a ball and place it in a buttered mixing bowl and cover with clingfilm. Allow it to rest overnight in the fridge.

Step 4-Preheat your oven to 220 degrees celcius/425 degrees Fahrenheit/gas mark 7, and take the dough out of the fridge to allow it to reach room temperature.

Step 5-Knead the dough again until it regains its elastic consistency. Split the dough in to roughly 16 balls, just keep halving the dough until you get the magic 16 pieces.

Step 6-Place the pieces of dough on to a baking tray or baking sheet that is lined with baking paper. Score the tops of each piece of dough with the shape of a cross, cover with kitchen towel and leave to prove again for 45 minutes, they should rise during this time.

Step 7-Brush the dough with the egg wash and mix the flour, sugar and water into a paste. Using a teaspoon, drizzle the paste mixture over the cross shape on each piece of dough. Bake for no more than 20 minutes in the oven.

Step 8-Once the hot cross buns are out of the oven, make the sugar glaze using the sugar and boiling water and brush each hot cross bun with it.

Step 9-That’s it all done, now you can sit back with a cup of tea and enjoy one of your delicious homemade hot cross buns!

Step 1-Preheat your oven to 180 degrees/160 degrees for a fan oven/gas mark 4. Add the olive oil to a frying pan as well as the bacon and cook for a minute until it is lightly cooked.

Step 2-In a mixing bowl, beat the eggs, milk and single cream together and then add the cheese, nutmeg and salt and pepper. Add half of the bacon before pouring in to a flan tin. Add the remaining bacon after this.

Step 3-Bake the mixture for 35 to 40 minutes until the filling is set. You will know when this is the case as it will turn a golden brown colour and the filling will rise slightly above the edge of the tin. Allow the quiche to cool before removing it from the tin. Serve this quiche Lorraine with a delicious side salad or green vegetables.

Step 1- If you need to preheat your slow cooker, do that before you start preparing the food. Start by adding the sunflower oil to a frying pan, and cook the bacon until it is crispy. Once it is crispy, add to the slow cooker, before adding the chunks of lamb to the frying pan. Brown the lamb before adding that to the slow cooker as well, along with the onions, carrots, potatoes, thyme, lamb stock, bay leaves and water. The water should cover the lamb. Allow this to cook for 7 hours.

Step 2-After 7 hours, add in the leek and the pearl barley and turn to slow cooker up to high. Cooker the stew for a further one hour until the pearl barley starts to tenderise.

Step 3-Stir in the butter and season to taste. That’s it, serve this delicious slow cooker Irish stew straight in to a dish. If you want to serve something on the side, why not try some colcannon!

Step 1-Take the ginger biscuits and place them in a food bag. Crush them until they are in fine pieces. Once you are happy that the biscuits have been crushed in to fine pieces, add them to a mixing bowl along with the 50g of butter which should have been melted. Stir well until the biscuits and butter have combined.

Step 2-Add the biscuit mixture to a fluted flan tin and ensure the biscuit mixture is firmly pressed down against the base of the tin. You can do this by using a palette knife or a spoon. Once this is done, place it in the fridge to chill while you prepare the rest of the ingredients.

Step 3-In another mixing bowl, add the light soft cheese, the greek yoghurt, caster sugar, lemon zest and lemon juice and whisk until they are well combined and the mixture looks creamy. Add this on to the biscuit base which has been chilling in the fridge and smooth the top. Ensure it rests in the fridge for at least 1 hour.

Step 4-Add the strawberry jam to a saucepan and heat until it turns to a liquid consistency. Allow the mixture to cool for a bit.

Step 5-If you are using a loose base fluted flan tin, remove the base of the tin and the strawberry cheesecake tart will easily slide out. If not, carefully remove the tart from the edge of the tin using a palette knife and gradually ease it out of the cake tin. Cut the tops off the strawberrys and slice in to quarters. Place the strawberrys on top of this delicious Strawberry cheesecake tart before coating the top of the tart with the strawberry jam from earlier!

Step 6-That’s all the work done, now you can serve your mum this delicious treat this Mother’s Day, and we’re sure she will love this fantastic Strawberry cheesecake tart recipe!