Easter - so much more than Easter eggs

This month, I have prepared a symbolic trinity of Easter dishes.

Using fish, lamb and eggs, here is everything you need for a modern uptake on the traditional Easter feast.

I couldn't resist adding a few Cadbury mini eggs to the chocolate mousse, even though it meant I had to finish off the packet.

Still, for those of you on Lenten fasts, this is a great way to round off the 40 days of deprivation.

Haddock Smokies

250g smoked haddock 50g strong cheddar cheese, grated. 3 medium sized potatoes knob of butter brown toast to serve.

Poach the fish in water for 10 minutes, drain and allow to cool. Peel and boil the potatoes for 15-20 minutes, then mash well with the butter. When the fish has cooled, remove and discard skin and bone with your hands and add the fish to the potatoes and the cheese, reserving some to scatter on top. Combine well and dish into heatproof ramekins. Add the reserved grated cheese over the top and grill until golden. Served hot, spread on brown toast.

Spiced lamb burgers with yoghurt and mint sauce.

500g minced lamb 1 teaspoon each of cinnamon and mixed spice. 1 teaspoon of cumin 100g Fresh breadcrumbs 1 beaten egg Olive Oil to fry Flour to coat Pitta bread and salad leaves to serve

For the yoghurt sauce: Half a large carton of low fat natural yoghurt 2 teaspoons of bought mint sauce

Mix the yoghurt and mint sauce together and allow to stand in the fridge. Add the spices to the lamb and mix in with your hands. Add half the breadcrumbs and the egg. Add more breadcrumbs until you get a pliable texture to form the burgers, which should be slightly smaller than the palm of your hand. Chill for 20 minutes in the fridge and when cold, coat with flour and fry in small batches for 4 minutes each side until brown. Serve hot in warmed pitta breads with lettuce and the yoghurt sauce.

Easy chocolate mousse

175g plain good quality chocolate 40g butter 4 egg whites

Break the chocolate into chunks and gently melt in a saucepan with the butter. Whilst this is cooling, whisk the egg whites with a pinch of salt until they are fluffy. Gently fold the egg whites into the chocolate mixture and chill well until ready to serve.