PLAN AHEAD: YOUR EASTER SUNDAY SORTED

Serve these delicious recipes on Easter Sunday, or try cooking them for another special occasion recipes BBC GOOD FOOD TEAM

Spiced lamb pie

SERVES 4-6 PREP 30 mins

COOK 4 hrs 20 mins EASY

3 tbsp vegetable oil

800g lamb shoulder, fat removed, diced

3 tbsp plain flour

1 large onion, chopped

2 garlic cloves, crushed

1 tbsp ras el hanout

2 tsp ground coriander

2 tsp ground cumin

good pinch of ground cloves

good pinch of saffron (optional)

1 cinnamon stick

400g can chopped tomatoes

1 lemon, zested and juiced

1 tbsp honey

4 tbsp pomegranate molasses

270g pack filo pastry (4-6 sheets)

50g butter, melted

50g flaked almonds

50g pomegranate seeds

1 Heat half the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown, in batches. Take your time to build up a deep colour, which will add lots of flavour to the stew. Set the meat aside on a plate as you go.

2 Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Half-fill the tomato can with water, swill it around and add this too. Season, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.