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Brunch, Lunch and Bites

We begin this chapter in spring, and there couldn’t be a better way to welcome those first warmer, lighter days than with celebratory dishes of new season asparagus, Jersey Royal potatoes and wild garlic. These ingredients pop up throughout the book, and lend themselves well to the brunchy dishes, bright salads and smaller lunch plates here.

Food is what gets me out of bed, and I’m a toast girl most days, opting for a slice of homemade toasted sourdough, spread thickly with butter, sometimes topped with a fried egg and kimchi. This, then, is the place to introduce you to my simple sourdough (see here) – a rustic, naturally leavened loaf to base many happy meals around, and a starting off point, I hope, for many experiments. You can use it for the Wild Mushrooms on Toast (see here). You’ll also find snacks and dips in this chapter because – while I’m all for buying in crisps – it’s good to have a couple of homemade goodies up your hosting sleeve, too. Cue crispy spring croquettes, filled with a verdant béchamel that marries one of my favourite herbs – lovage – with peas (see here). These nuggets of spring, served with a garden salad, are a strong start to any meal.