Richard Fox looks at ideas for your Easter menu

Easter's a great time in the pub business to start building business on the back of that post-winter, spring-is-coming, feel-good factor. You can even set the scene and help create the right ambience with a few carefully placed tulips ­ either as a big bar bouquet, or a single-stemmed table decoration. Now you've got everyone's attention by reminding them it's time to "wake up and smell the flowers", stick the new spring menu in front of them and nobody will go anywhere.

For a start, there's the dessert. If ever there was an excuse to eat chocolate, it's Easter. Just pick your favourite chocolate recipes ­ brownie, cake, mousse, whatever ­ and give it that extra flurry with a garnish of homemade truffles.

Back to the start and everything needs to be a little lighter ­ partly because we feel that way inclined at this time of year; summer holidays approaching, swimming costumes to squeeze into etc. But also because you've got to sell those desserts of course.

A combination of fish, fresh herbs, which always give a seasonal lift, and vibrant greens are a good start. Try searing some salmon and serving with a lime and herb butter, which is simply made by whizzing up the butter, herbs and lime juice in a food processor. Serve with a garnish of green beans, sprinkled with a few toasted sesame seeds. For the starter itself, you could offer a selection of fresh-tasting dips such as hummus and guacamole, with fresh, baby vegetable, crudités.

Finally, to ensure that those mid-morning coffee drinkers don't lose out on the seasonal experience, make sure you've got a pile of hot cross buns under cover on the bar top ­ if they can see 'em, they'll buy 'em. Happy Easter.