In kitchens up and down the UK, people will be prepping vegetables and checking their ingredients list to ensure they have everything they need to whip up a tasty Easter lunch on Sunday.
If you're sticking with tradition, it's likely you'll be cooking roast lamb with all the trimmings to celebrate the occasion.
From parsnips to gravy, there's so much to think about, but if you're keen to make the most impressive roast potatoes, then we've got you covered.
That's because a food expert has shared his top tips for taking your Sunday roast to the next level, to 'wow' any guests you might be cooking for.
And when it comes to the all-important spuds, there's a very quick fix for them, according to Phil Bianchi from The Gift Of Oil.
He claims all you need to do to make them even more delicious than usual is to drizzle them with an infused oil of your choice - before and after cooking.
Speaking to The Mirror, he said: "While the meat is the star of a roast dinner, the roast potatoes are a close second.
"The perfect potato is crispy on the outside and fluffy on the inside. But the secret to a good roastie is to drizzle an infused olive oil on top of the roasties once out of the oven and then the potatoes tossed in it before serving.
"Match the flavour of the oil to whatever you cook the potatoes in."
He continues: "For example, if you add some garlic and fresh rosemary to the oven, then use a garlic and rosemary infused olive oil, or try an oil infused with truffle to really impress.
"It's simply delicious."
And this wasn't the only top tip the expert shared for sprucing up your Sunday lunch.
Phil also suggested swapping out your mint sauce and lamb pairing to try something a bit more unusual.
"For the springtime roast, most people will opt for a delicious and tender lamb. Some classic additions to a lamb include mint sauce, but, have you ever tried mustard or Marmite? That's right, these unusual combinations are actually so delicious!
"The saltiness from the sauce brings out a wonderful sensation in the lamb. It's not for everyone so maybe trial it with some lamb chops the weekend before Easter so you know it's going to be a hit," he adds.
Do you have a food story to share? We want to hear alla bout it. Email courtney.pochin@mirror.co.uk
