Easter

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.

Oven-roasted red potato chunks sprinkled with chives; steamed and buttered baby carrots; and a limestone lettuce salad would be good accompaniments to this elegant main course. Finish with a strawberry-rhubarb pie from the bakery.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

For convenience, these can be made up to three days ahead.

Jamie Oliver This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

This modern take on a classic French dessert saves time by using frozen puff pastry.

This recipe was created to accompany Crown Roast of Lamb .