Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

My family is getting together on Easter Sunday, and I've been charged with the job of making a meal for ten people, what would suggest chef?

Gill Latimer, Carnforth

I would suggest doing something fairly simple, as it can be difficult cooking for 10 people but make sure it is very tasty. How about a leek and potato soup to start, garnish with some crème fraiche flavoured with lots of freshly chopped chives and some cracked black pepper. For the main course I would buy two boned and rolled legs of Cumbrian lamb and roast them slowly in the oven. While they are roasting, make some gratin potatoes to cook in the oven with the lamb. Peel and slice 8 large potatoes into an oven proof dish, season with salt and pepper, cover with double cream infused with garlic and rosemary and bake for about 40 minutes or until the potatoes are soft. Serve with some steamed baby sweet corn, fine beans, sugar snap peas and some mange tout. Serve with a simple gravy finished with some chopped rosemary and a little redcurrant jelly. For dessert, make a spiced pear and sultana crumble, serve with some custard and vanilla ice cream. Then, go for gold with a lovely selection of Cumbrian cheeses, served with grapes, celery, biscuits and some super Hawkshead Relish damson chutney.