Blanched British asparagus with a vibrant wild garlic emulsion, quick pickled radish, crumbled feta and crispy rye croutons. One of the best things you can put on a plate in May.

Caramelised brioche, tart roasted rhubarb, vanilla honey yoghurt and a ginger oat granola. A proper spring breakfast, or a very good dessert.

A rich, buttery French brioche with a deeply golden crust and a tender, pillowy crumb. The only bread worth making if you're planning French toast.

Slow-cooked leeks, a glossy brown ale and cheddar rarebit, piped over sourdough and grilled until golden and bubbling. A proper Welsh rarebit, done right.

Soft, stuffed flatbreads filled with wild garlic and feta and finished with a glossy wild garlic butter. The perfect thing to make while the season lasts.

A soft laminated garlic butter wreath baked until golden and served warm with a silky Gruyère and Comté fondue in the centre.