Because the date of the Greek Orthodox Easter is based on a modified Julian calendar and the Western world uses the Gregorian calendar, festivities such as Christmas and Easter seldom occur at the same time. But this year the two dating systems happily collide.

This means that while we tuck into our chocolate Easter eggs and hot cross buns this weekend Greek families will be cracking hard-boiled eggs dyed bright red.

The streets of Greece and Greek orthodox communities throughout the world will be ringing with happy voices this weekend calling out “Chronia Polla,” which means Easter wishes.

Traditional Greek foods that are prepared during Holy Week include the red boiled eggs to celebrate the Resurrection of Christ — the breaking of these eggs is meant to symbolise Christ breaking from the Tomb.

The main dish on the Easter table is usually lamb or goat (sometimes kid), served in honour of the Lamb of God who was sacrificed and rose again. A whole spiced lamb roasted over charcoal is the most traditional of all Greek Easter foods. Because the Greeks are by nature the most hospitable of people, such feasts are now usually cooked by those who have the space and shared by the community.

Meat was not always the centrepiece of a Greek feast. In antiquity very little meat was eaten. Indeed, vegetarianism was developed by the ancient Greeks, Pythagoras and Porphyry being the best known. Vegetarianism was favoured by the ancients as Pythagoras and his followers believed that both animals and humans had souls and that after death an animal may be reincarnated as a human or vice versa. Others felt that eating animal flesh was naturally repugnant and should be avoided on aesthetic grounds. Plato preferred plant foods as they promoted good health and required less land to produce — an argument still valid today.

Perhaps the plentiful availability of honey, nuts, herbs, dates and olives, which were brought to the Greek islands during the height of Minoan civilisation from 1700 to 1400BC, encouraged people to reach for fruits and vegetables rather than meat. Trade links with North Africa brought dates and onions to the islands and the widespread plantings of vines and olive trees turned Crete into a true Garden of Eden.

As the Greek civilisation developed gastronomy became a subject for serious study. Civilised Greek society developed the framework in which we all enjoy food today by perfecting the art of dining and of dinner party conversation. Food, philosophy and conversation were considered inseparable.

Although those perfumed fragrances that float on the Greek air at this time of the year can never be duplicated in the centre of Oxford, where traffic fumes dominate, you can enjoy the ultimate Greek experience this weekend at the Ashmolean Museum.

The exhibition Heracles to Alexander the Great focuses on the archaeological site of Aegae (modern day Vergina), displaying treasures from the Royal Capital of Macedon. This features more than 500 objects, many on show for the first time. To highlight the importance of this show, the museum’s head chef Arun Mnaickam has created a menu that reflects its theme.

His Greek menu will be served throughout the summer and offers three courses for £25 and two for £20. He has also included some lovely mezze dishes that visitors can enjoy outside on the restaurant terrace, while sitting in a deckchair on the grass-lined decking.

Starters on his special Greek menu include Kakavia (fisherman’s soup), Sartheles Psites (baked sardines with garlic and oregano and mezze served with a variety of dips. The main courses include Melitzanes me Feta (baked aubergine with feta cheese), lavraki sto Fourno se Harti (herbed sea bass baked in paper) and moussaka. Puddings include Yiaourti me Meli (Greek yoghurt, honey and walnut), Melopita (honey cake with fresh figs) and Karpoozi (fresh watermelon).

Arun will also be holding a masterclass in Greek cookery at the museum café on Wednesday, June 15, from 7pm to 9pm, when he will demonstrate how to cook a wide range of dishes from Greek mezze to delicious desserts soaked in honey. On August 17, Master of Wine Jancis Robinson will conduct a Greek wine tasting in the museum’s restaurant.

Heracles to Alexander the Great will continue until August 29.