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

Crisp fried dough, lemony sour cream, sweet peas and asparagus with a buttery mint glaze. Spring on a plate, the kind you eat with both hands.

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.

Roasted marrow with warm Indian spices on salted yoghurt with herbs and pomegranate

A rich malted chocolate loaf with peanut butter icing, high in protein but soft and cake-like.