Or should I say summer! The unseasonably warm weather has moved crops on well before their usual time. The purple sprouting broccoli is now finished and I used the remaining leaves to make soup with good home-made chicken stock, rosemary from the garden and finished with some chunks of local Norbury Blue cheese.

The first sign of new growth is my small patch of wild garlic leaves. They live in a sheltered corner of the garden and provide a more delicate and subtle garlic flavour when added to dishes. I might use them in a risotto of roast butternut squash or shred finely and deep fry to add a crunchy garnish to a Thai inspired stir fry. If there are any left to preserve, I blitz them with a light olive oil and store in jars to add to pasta for a quick and tasty supper; perhaps adding a good drizzle to a tomato based sauce.

This week I was lucky enough to come by a box of herrings. As fresh as this I like to souse them in a marinade of rice wine vinegar, sugar, star anise and finely sliced shallot. After filleting, the herring are cured in a salt and sugar mix overnight before placing in jars of the boiled and cooled marinade ingredients. This way they will keep in the fridge for up to a month. I like to serve them with a slice of home-made Irish soda bread and a good dollop of sweet mustard and dill mayonnaise.

Rhubarb is easy to grow and well under way. The first forced stems are almost ready under their terracotta pots, placed over them upside down. Tender and bright pink I like to gently poach these early stems with sweet geranium leaves then strain the juice into a wineglass with leaf gelatine.

Delicious once set, topped with cold crème Anglais and a shortbread biscuit! Alternatively I sometimes use it in a light sponge cake which is delicious served with a dollop of crème fraiche and a cup of Earl Grey tea.

With Easter on the horizon I look forward to a good baking session. There will be a delicious Simnel cake, rich with dried fruits and my home-made candied orange peel. I like to make my own marzipan to cover the cake and then toast it in the oven for 15 mins for a lightly toasted colour. I use 11 small balls of rolled marzipan on the top to represent the 12 apostles (minus Judas of course!)

Another family favourite are hot cross buns, simple to make and far superior to shop bought ones. If you have children at home during the holidays buns make a fun activity to keep little hands occupied!

A dough is made with flour, butter, eggs, sugar and fast acting yeast to which is added cinnamon, allspice and dried fruits. Knead, allow to rise and then knock back before shaping into balls and using a flour and water paste to make the cross. A sugar and water glaze gives a nice shiny finish. Make sure you prepare enough as they won’t last long!

The wedding season is well underway and it is a real pleasure to help people find creative ways to host a beautiful day whatever their venue and budget. It has been fun so far this year to work at a very special farm venue in the heart of Sussex where all of the ingredients can be sourced; thus being truly local, seasonal and sustainable. Please ask if you might be interested!

Jacqui