There's no doubt about it - spring has arrived. One day it's beautiful and warm and a walk through Cornwall Park shows the newborn lambs looking happy in the sunshine.
The next day it's pouring with rain. You can sometimes forget this is actually the wettest time of year. Asparagus is back in the shops and the herbs are growing in the garden (along with the weeds), but it is not quite time to bring out the barbecue.
There is still a need for some warm comfort food, so don't put your casserole pot away just yet. But it is time to introduce some spring flavours and lighten up our meals.
There is a wonderful grapefruit tree down the road and every year I watch the fruit fall on the ground and rot. So I decided if you don't ask, you don't get, and tapped on the door holding my plastic bags behind me. Turns out the owner couldn't have be more grateful that they would be put to good use. I've been having grapefruit for breakfast, sliced in half, segments scooped out and squeezed into juice, or chopped into a salad - or in today's salmon dish.
