As one of the most important occasions on the Christian calendar, Easter is a special time for many. Whether or not you are among those who attend religious services, chances are you'll crack open a chocolate egg, indulge in a hot cross bun or three, break Babka or join the fish market queues on Good Friday.

Yes, food traditions play a vital part in the looming long weekend. It's four glorious days to step back from the daily whirl, count our blessings and gather those nearest and dearest around the table. Like Christmas, Easter is about stocking the kitchen with delicious seasonal treats to lavish on those who drop by. Nothing tricky, just fresh produce coupled with quality pantry staples for easy meals requiring little effort.

Say, organic eggs and smoked salmon for Good Friday brunch and a dozen hot-cross buns to smear with salty French butter when tummies start to rumble later. With apples and pears on hand, Saturday afternoon could yield a spiced tea-cake if there's a baker in the house. And who wouldn't see sense in adding a generous wheel of ripe, creamy brie to their shopping basket? With a bunch of dried muscatels and oat biscuits, the perfect snack for late night conversation is only seconds away.

Excellent bread, a full fruit bowl and a supply of teas, juice and wine should cover most tastes throughout the weekend. I like the idea of a giant pitcher of iced tea or sangria for sipping in the afternoon, while reading the papers or playing Scrabble. And a glass of sparkling wine seems a civilised way to start Easter Sunday, whether you're woken by chocoholic children at 6am or have the luxury of a sleep-in.

Sunday is traditionally the time Easter feasting begins. Roasts are usually on the menu and whether you go for lamb (popular in Europe because it's spring), chicken, pork, beef or something more exotic is up to you. Either way, there are a few short cuts to making life easier, especially if you're cooking for a crowd. Strained pan juices are the chic (and less hectic) alternative to proper gravy, lemon wedges work well squeezed over chicken, lamb and beef and quartered pears thrown in with the roasting pork make other sauces redundant.

A warm salad does away with the will-they-or-won't-they stress of waiting for potatoes to crisp. Try a bright green medley of butter lettuce, avocado, peas and mint dressed with olive oil and champagne vinegar or an earthy side dish of brown lentils, mushrooms and red onions scattered with rocket.

Who says meat has to feature? Last year for Easter Sunday lunch for six, I prepared seafood linguine, tomato salad and baked peaches with vanilla ice-cream. Easy. This year I'm looking forward to a Moroccan-themed dinner with friends, test-driving culinary skills acquired on a recent North African trip. It won't be the usual fare of the season but we'll be celebrating their decision to set up home together — and the good fortune of friends and family is certainly worth raising a glass to at Easter.

YOUR SAY: What's your favourite Easter food? Do you have an Easter dish that has become a tradition in your family? Tell us below!