Whatever your Easter tradition, chances are it will involve food – and lots of it.

But pleasing the crowd isn’t always as simple as plying them with hot cross buns and chocolate goodies (although this is highly encouraged, as well).

If you really want to be the Bank Holiday hostess with the mostess, up the ante by putting on a fancy sit-down spread that will put you at the top of the pecking order.

We’re talking fine-dining-standard starter, a striking lamb main with heaped sides of seasonal veggies, and a decadent dessert that will have your guests gasping with delight (and possibly disbelief, if you manage to pull off the presentation too).

Don’t forget the little details. Ensure guests are welcomed and kept topped up with an array of fab drinks, and why not make a little effort with the table decor too?

Just a few simple touches – some spring flowers or painted eggs as a centrepiece, can really add to the sense of occasion.

Feeling inspired? Here's a recipe from Mike Bates, executive head chef of The Celtic Manor Resort in Newport, Wales...

  • 1 leg of Welsh lamb, tunnel boned (ask the butcher to do this for you). Choose a leg of spring lamb no more than 2.5kg in weight

For the salt crust (makes enough to cover 2 legs of lamb)

  • 1kg plain flour
  • 600g water
  • 400g smoked sea salt
  • 4 sprigs of thyme
  • 10 twists of a black pepper mill
  • 4 sprigs of rosemary

For the wild garlic gremolata:

  • 1 lemon zest
  • 1 cup of picked flat parsley
  • 1 cup of wild garlic leaves
  • 1tsp of salt
  • 1/4 cup of olive oil

First, make your dough.

Combine all the dry ingredients into a mixing bowl, add water slowly to form a smooth dough, and then cover with cling film and refrigerate until needed.

When ready to make the gremolata, place all the ingredients, except the olive oil, into a food processor and blend. Slowly add the olive oil until a smooth consistency is achieved, reserve until needed.

Roll out the dough with a rolling pin into a size that will cover the whole leg of lamb.

Rub the leg of lamb with the wild garlic gremolata, including the cavity. Then place the rolled out dough over the lamb, ensuring it is totally covered.

Place onto a baking/roasting tray and put into a preheated oven at 180C, and cook for one hour and 35 minutes.

Remove from the oven and allow to rest for 20 minutes.

Crack open and remove the crust. Carve the lamb and enjoy