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. 

Food for sharing...

Feeding people is one of my favourite things to do. I think that the best thing about creating something in your kitchen is sharing the results with loved ones... it makes any effort so worthwhile. 

Something as simple as a whole camembert, baked in the oven for 15 minutes with honey, garlic and thyme and served with crusty bread and a few fresh figs is just made for sharing.

Whole camembert baked in a ceramic pot with garlic, thyme and honey

fresh figs on my windowsill...