Say baa-bye to tradition: Spice up your Easter feast with these alternative main dishes

Looking to shake up your Easter feast without fussing over the traditional lamb roast? Let’s face it: no one’s got hours to spend marinating and cooking and chopping.

We’ve got you covered with three tantalising alternatives that will have your taste buds singing and your guests begging for seconds.

First up, we have a mouthwatering grilled whole sea bass from Saiphin Moore, co-founder of Rosa’s Thai. Tender, flaky fish infused with lemongrass, coriander and a hint of galangal, all kissed by the flames of the barbecue. Topped off with a fiery dipping sauce, it’s a Thai-inspired symphony of flavours that’ll transport you to the bustling streets of Bangkok.

If poultry is more your style, Amy Poon, founder of Poon’s London, presents her spatchcocked roast soy and butter chicken. Forget the hassle of wrestling with a leg of lamb – here, a succulent organic chicken takes centre-stage, bathed in a luxurious soy and butter marinade. Served alongside a zesty ginger, coriander and chilli salsa verde, it’s a roast for royalty without the royal headache.

And for those craving a taste of the exotic, Poon’s lamb chops in hoisin sauce and garlic deliver an explosion of Asian-inspired flavours with minimal effort. Just marinate those juicy chops in a tantalising blend of hoisin, yellow bean paste and fragrant garlic, then let the grill work its magic. Pair with indulgent dauphinoise potatoes and a crisp cucumber salad for a meal that’s as effortless as it is unforgettable.