The flavours of Spring and a valley of snowdrops

Spring across England is beautiful and full of unexpected surprises. London lunch breaks amongst the daffodils in St James' Park; finding a new farm shop on the way down to Cornwall (in St Kew) that sells the most amazing sourdough bread, eggs from their own quail and Cornish rape seed oil; and in Devon, discovering a valley full of snowdrops in the middle of Exmoor...

For me, the smells and flavours that encapsulate Spring are floral. Roses, violets, bluebells, hyacinth and bridal crown narcissus. This salad sums up the taste of the season - light, fresh, tangy goat's cheese (from the cheese monger on Venn Street Market), crisp young pea shoots, the sweetness from baby figs and finished with a wonderful rose-scented olive oil. This oil (from Fortnum and Mason) is pretty pricey at £14 for a small bottle but the flavour is incredible - like eating a bouquet of roses!

Served on a rye and walnut toast and drizzled with a fig balsamic, this salad would work well as a starter or light lunch. A few pink rose petals would also be a perfect spring touch to finish it off. 

Bacon and eggs - my way

I love bacon and eggs. It epitomises slow, leisurely Sunday mornings with nothing to do but read the paper and drink coffee.

But sometimes I do like to change things round a bit. These quail's egg nests are simple to make and look great if you've got people round for brunch, or if you fancy a slightly diferent spin on your usual fry up. A stack of crispy, salty smoked bacon, coffee and plenty of ketchup. Sunday heaven.

Smoking duck, lots of cheese...and a French-style supper

I managed to spend a small fortune on cheese recently (a Beaufort, St Marcellin, Tomme de Savoie and Tommette a l'huile to be exact) under the pretext that this would be 'dinner' rather than a snack which therefore justifies the expenditure (female post-purchase-rationalisation logic).

This is actually not that far from the truth - I love the French way of eating - good cheese, good wine, meat and fresh bread, shared with friends. Perfect.

Clockwise from right - St Marcellin, Tomme de Savoie, Tommette a l'huile and Beaufort

 The cheese was mopped up with a date and walnut bread and a smoked duck breast, orange and red chicory salad.

Smoked duck breast - from Venn Street Market

Date and walnut bread - from the Old Post Office bakery

Sometimes, it's the simpler the better with food, and what could be more simple than cheese, bread and red wine...