Spring is all new life and delicate colour while the world shakes off the winter. Days gradually lengthen encouraging early crops of asparagus and tiny potatoes, fresh lettuce and tiny jewelled radish. It’s a great time to forage for the gorgeous massed blossoms of elderflower and the surprisingly pretty and unmistakably perfumed wild garlic. Tender young lamb is back on the menu and it’s a great time for poultry as well. There’s Easter of course which needs lashings of chocolate in all possible forms - go for sweet light white for cheesecakes and intense dark blocks for serious desserts. You will delight everyone.