EASTER'S one of the big celebration meals of the calendar but it's all too easy to serve up the same old family dinner annually. Get creative with a menu inspired by the top chefs from ITV1's Saturday Cook's programme. Host Antony Worrall Thompson shares an easy lamb dish.

By Gabrielle Fagan

WITH Easter on the horizon it's time to start thinking about the traditional feast for a special family gathering.

Spring lamb's a favourite choice but you don't have to go for the classic roast with rosemary, there are countless other ways to prepare it.

If you're stuck for inspiration, take help from one of the string of talented cooks who appear on ITV's Saturday Cooks programme.

Their recipes for lamb, as well as a host of other dishes, feature in a new Saturday Cooks Cookbook.

The programme's host and author of the book's foreword, Antony Worrall Thompson, says: "I have lovely guests on the show, mostly chefs who understand the programme's philosophy - keep it simple, keep it seasonal and make it delicious."

The book includes tempting dishes from around the world, such as French Onion Soup, Duck Breast with Sage and Black Pepper or Limoncello Tart, all provided by chefs like Gary Rhodes, Ken Hom, Jean-Christophe Novelli and Aldo Zilli.

For a lamb treat, Antony suggests Rack of Lamb with Pistachio Crust, while Jean-Christophe Novelli favours a Rump of Welsh Lamb with Broad Beans and Cherry Tomatoes.

Restaurant owner and chef Ed Baines reveals his favourite recipe is an easy-to-prepare Mustard and Herb Crusted Best End Of Lamb with Braised Vegetables, which allows the meat to be served as individual cutlets.

So, go on, spoil them on Easter Sunday with a lamb feast to remember:

Saturday Cooks Cookbook, is published by Mitchell Beazley, priced £14.99. Available now.

MUSTARD AND HERB CRUSTED BEST END OF LAMB WITH BRAISED VEGETABLES

(Serves 4-6)

2 x 7-bone best end-of-lamb

2tbsp olive oil

55g (2oz) fresh white breadcrumbs

4 fresh rosemary sprigs, leaves stripped and finely chopped

2tbsp Dijon mustard

25g (1oz) butter

1tsp tomato puree

75ml (2 1/2fl oz) red wine

200ml (7fl oz) lamb stock

Salt and freshly ground black pepper

For the braised vegetables:

2 carrots, chopped lengthways

150g (5 1/2oz) new potatoes, scrubbed and chopped

55g (2oz) baby turnips, scrubbed and chopped

50g (1 3/4oz) lentils

55g (2oz) butter

1tbsp caster sugar

Bunch fresh mint, leaves stripped and chopped

3tbsp red wine vinegar

Preheat the oven to 180C/350F/Gas 4 and heat a heavy-based pan. Trim any excess fat from the lamb and cut into two equal sized pieces. Add the oil to the pan and then quickly sear the two pieces of lamb to seal in the juices.

Mix the breadcrumbs and rosemary on a flat plate. Brush the fat side of the sealed lamb with the mustard and then roll it in the breadcrumb mixture to create crust. Arrange side-by-side in a roasting tin and roast for 25 minutes for pink lamb or longer if you prefer your meat well-done. When the lamb is cooked, transfer to a warm dish and leave to rest in a warm place for about 15 minutes.

Meanwhile, prepare the braised vegetables. Place the carrots in a large pan with the new potatoes and baby turnips. Tip in the lentils and pour in 300ml (1/2 pint) of water. Add the butter and sugar and bring to the boil, then boil fast for 20-25 minutes or until all of the vegetables and lentils are tender and the water has evaporated. Stir in the mint and red wine vinegar and cook for another few minutes to combine, stirring occasionally. Season to taste.

To make the gravy, heat the butter and tomato puree for one minute in a small pan. Add the red wine and cook for a few minutes or until reduced to a fifth of the original quantity. Pour in the stock and again reduce for about five minutes or until reduced to a fifth of the original quantity. Season to taste.

Carve the lamb into individual cutlets. Spoon the braised vegetables onto warmed plates and arrange the lamb cutlets on top. Drizzle around the gravy to serve.

FOOD NEWS

Agas are one of the style icons of the 20th century. A natural part of a classic country kitchen, they're also an object of desire for trendy modern urbanites. Devoted owners include Mel Gibson, Jamie Oliver and Ulrika Johnsson.

To celebrate the 300th anniversary of the Staffordshire foundry where the cookers have always been made, the company are asking Aga owners to contribute recipes to a new cookbook called Love Aga, share their Aga experiences on its website, and benefit from cookery courses, special offers and invitations to events.

Put your Aga on the map by uploading pictures and stories at www.thisismyaga.co.uk Or register at 0845 481 0772, or write to: This is my Aga, Aga, Station Road, Ketley, TF1 5AQ.

Soup, glorious soup is celebrated by leading chef, Marco Pierre White in his appropriately named new Glorious range.

He's personally supervised the selection, choice of ingredients and taste. The range includes Vine Ripened Tomato and Balsamic soup, Wild Mushrooms and Cream soup, as well as Chicken, Courgette and Orzo Pasta Broth, and Spicy Cuban Beef and Tomato Stew-style soup.

Our taste panel voted these a hit, and they also make an excellent sauce for pasta dishes.

Each Glorious soup costs £1.99 from Morrisons stores.

LIQUID NEWS

Easter lamb is a traditional feast of the year and this delicious dish deserves a good wine to complement it and bring out the meat's delicate flavours.

A Gallo Family Vineyards Turning Leaf Merlot wine, with flavours of black cherry and ripe raspberries, would pair well with rich, red meat like lamb. Its herbal notes would also complement the complex flavours of a herb crust. It costs around £6.49.

Alternatively, a wine with a long name and a great taste is Pinot Noir 2006 Simmonet-Febvre Vin de Pays des Portes de la Mediterranee. This light, fruity red costs £5.99 from Majestic Wine Warehouse.

Chill drinks stylishly in new Rapid Ice coolers from Vacu Vin which are decorated in a choice of 14 different colours and designs including funky photos of flowers, vineyards, and beach scenes.

They come in six different sizes to fit almost any drink container, including cans, water bottles, beer bottles, as well as wine and champagne bottles.

Rapid Ice coolers start from £3 for a beer or small water bottle cooler and £6 for a wine cooler.

For stockists call 01299 250 480 or visit www.vacuvin.com

Start stocking up on soft drinks for the Easter holidays. Pelican Bay punch mixes could be the ideal thirst quencher.

Try Peach Mango Fizz and Strawberry Lemonade mixes. Just add water, mix with the whisk provided and add umbrella straws for a fun party feel.

For adults, add a generous splash of vodka or rum, and some fruit slices for a delicious cocktail. Each pack makes half a gallon. Also available in Key Limeade and Pineapple Passionfruit. All £4.50 each, from John Lewis. Visit www.johnlewis.com