1) Preheat the oven to 400F. Take an organic free-range chicken, put half a lemon and some salt in the cavity, rub the skin with butter and olive oil, sprinkle on some salt, and roast that bad boy until it's done. While it's resting, squeeze the other half of the lemon on it.
2) Boil some new potatoes (cut them in half if they're big new potatoes because they should be bitesize.) Put them in a bowl. Add some chopped up spring onion. Fry some bacon until crispy, drain on paper, get most of the grease out of the pan but leave the bits. Turn the heat off but while the pan is still hot add some wholegrain mustard and some white wine vinegar and some pepper to it and stir it around. Then toss the potatoes and the spring onions in and toss around to coat. Set aside until dinner is ready and crumble the bacon in right before you serve.
3) Put some olive oil in a pan, add some snap peas and some cut up asparagus and saute until just-done. Salt, pepper and a little chili flake makes it sing.
Eat this deliciousness with an accompanying glass of sweet/dry wine. And finish off with a little gluten-free pumpkin pie with whipped cream and a bit of dark chocolate easter egg.