WHIPPING up a great Mother's Day celebration isn't difficult - just throw in lots of thoughtful treats, stir in some pampering and then rustle up a feast.

While breakfast in bed on Sunday, March 18, will always go down a treat, mum will really feel like a Queen if she can sit down to a great lunch that's been prepared by the family - and she hasn't had to lift a finger.

Emma Marsden, cookery editor of Good Housekeeping, has chosen an easy-to-prepare but delicious menu from the inspiring selection in The Family Cook Book (Collins & Brown, £25). Her choice of a perfect roast chicken with all the trimmings, followed by irresistible Banoffee pie, could be perfect for dad and the kids to prepare together.

As a bonus, the Banoffee pie serves 14, so that means there should be plenty left over if friends or family drop by later in the day to join in the celebrations!

Serves four Preparation time: 5 minutes Cooking time: 1-1 1/4 hours, plus restingWHAT DO I NEED?1.8kg (4lb) free-range chicken 25g (1oz) butter, softened 2tbsp olive oil 1 lemon, cut in half 1 small head of garlic, cut in half horizontallyWHAT SHOULD I DO?Preheat the oven to 220C (200C fan oven) or mark 7. Put the chicken in a roasting tin just large enough to hold it comfortably. Spread the butter all over the chicken, then drizzle with the oil and season with salt and pepper.

Squeeze the lemon juice over it, then put one lemon half inside the chicken. Put the other half and the garlic into the tin.

Put the chicken into the oven for 15 minutes, then turn the heat down to 190C (170C fan oven) or mark 5 and cook for a further 45 minutes to one hour, until the leg juices run clear when pierced with a skewer or sharp knife. While the bird is cooking, baste from time to time with the pan juices. Add a splash of water to the tin if the juices dry out.

Take the chicken out, put on a warm plate and cover with foil. Leave for 10 minutes before carving, so the juices that have risen to the surface soak back into the meat. This will make it more moist and easier to slice.

Mash some of the garlic into the pan juices and serve the gravy with the chicken. Serve with boiled new potatoes and freshly cooked seasonal vegetables such as green beans or mangetout.

RECIPE: BANOFFEE PIEServes 14 Preparation time: 15 minutes, plus chilling Cooking time: 2-3 minutes WHAT DO I NEED?100g (3 1/2oz) butter, melted, plus extra to grease 200g (7oz) digestive biscuits, roughly broken 2 small bananas, peeled and sliced 8tbsp dulce de leche 284ml double cream 1tbsp cocoa powder to dustWHAT SHOULD I DO?Grease the base and sides of a 23cm (9in) loose-based tart tin. Whiz the biscuits in a food processor until they resemble breadcrumbs.

Pour in the melted butter and whiz briefly to combine. Press the mixture into the prepared tart tin and leave to chill for two hours.

Arrange the banana slices evenly over the biscuit base and spoon the dulce de leche on top.

Whip the cream until thick and spread it over the top. Dust with a sprinkling of cocoa powder and serve.

Variations: * Top with a handful of toasted flaked almonds instead of the cocoa powder.

* Whiz 25 grams (1 ounce) of chopped pecan nuts into the biscuits with the butter.