This makes a nice spring starter or an accompaniment to BBQ if the sun decides to show it’s face!

• Prepare the potatoes and boil until just tender. Drain and crush slightly with a fork before tossing into a roasting tin. Add a glug of oil and a good pinch of salt and roast at 200C for about 20-30mins until crispy on the outside.
• Meanwhile, toast 2 handfuls of walnuts in a dry pan and set aside
• Make the dressing by mixing the mustard, olive oil and lemon, seasoning to taste.
• Wash and trim the asparagus before lightly steaming until just tender.
• Once the potatoes are ready, assemble the salad by slicing the goats cheese onto the warm potatoes and tossing with the dressing and asparagus

This is a swedish recipe for baked potatoes which is straightforward but attractive and works really well with new potatoes.

• Wash the potatoes and preheat the oven to 200C.
• Slice the potatoes almost but not quite all the way through at roughly 1cm intervals . As they cook the slices will fan out to look like a hedgehog.
• Glug a good layer of oil into a roasting tin and put in the oven to preheat, keeping a close eye on it. After a few minutes take the tin from the oven and carefully put the potatoes in the hot oil so that they sizzle.
• Season with flaky seas salt and tuck sprigs of rosemary into the cracks in the potatoes.
• Roast for 40 to 50mins or until golden and crunchy

The eggs that we have from Barrington Park make great meringues and Rhubarb is a great alternative to Lemon in this classic.

• Chop and stew the rhubarb with a little water and sugar to taste. Once soft but still with some shape add the cornflour mixed to a paste with cold water. Then take off the heat and beat in the egg yolks
• Pour the rhubarb mix into a pastry case or a a base made from crushed ginger biscuits and a little melted butter.
• To make the meringue, beat the egg whites in a clean dry bowl until they form peaks. Gradually beat in the sugar and cream of tartar 1 spoon at a time until the mix has is glossy and firm
• Spoon the meringue on to the rhubarb, making sure there are no gaps
• Bake at 200 C for about 20mins or until the top is brown. Can be served warm or cold

A great way to use up any pears that may be bruised or past their best.

• Peel and quarter the pears. Place in an ovenproof dish along with a knob of butter , a light sprinkling of demerera sugar and the rum. Add some vanilla, cinnamon, peppercorns, and cloves.
• Bake at 180 degrees C for 45 mins to an hour until soften and taken on the flavours. Once cooked, removed the whole spices.
• Meanwhile, in a pan heat the margarine/butter with the sugar. Melt together over a low heat and add one expresso or 200ml water and 2 tsp instant coffee.
• Bring to the boil and simmer for about 5 mins or until it reduces and becomes sticky.
• Remove from the heat and beat in 200ml cream. The sauce should be glossy with a slightly sticky consistency. if it’s too runny, you can return to the heat to boil for a few minutes more but don’t overdo it or you’ll end up with fudge.
• Serve the pears hot with good vanilla ice cream and drizzled with the sause

A wonderful comfort food for helping through the cold nights.

• Start by washing and dicing your potato before submerging in a bowl of cold water to remove some of the starch.
• Finely dice the onion and sweat in a pan with the butter, salt and pepper and a pinch of fresh thyme.
• Sweat the onion down for 5 minutes before stirring in a tablespoon of flour for 30 seconds
• Add the milk and stock and stir well before adding the drained potatoes.
• Keep stirring until the potatoes are tender, five to ten minutes depending on the size of your dice.
• Stir in the sweetcorn and the coarsely shredded lettuce.
• Remove from heat and stir through for a minute before adding a drizzle of cream for extra indulgence. Serve with a hunk of bread