Things to do in Stansted when you're grounded

I always knew the time would come when hundreds of people would need my 'Stansted and surrounding area' restaurant reviews. And here it is: flights are still grounded across London because a volcano erupted in Iceland.

If you're stuck in the Stansted area with some time to spare and a rumbling stomach, try out some of these places I've written about in the past, all within easy reach of the airport by train, bus or cab.

Kim's Coffee House in Saffron Walden has a fantastic selection of tea and some great lunchtime snacks.

The Lemon Tree in Bishop's Stortford - a classy yet comfy restaurant with a traditional menu of well-cooked locally sourced delights.

The Cricketers in Clavering is a gastropub famous for giving birth to Jamie Oliver, or something.

Sandyford is a local vineyard, in Great Sampford where you'll always get a friendly welcome, a glass of good wine and some pretty views of the countryside.

Audley End House - an English Heritage stately home with lovely grounds and a good cafe. I can't promise apple-based food at this time of year, though.

Finally, there's a fantastic place called the Farmhouse Delicatessen in Stansted Mountfitchet. I've written about it many times but I can't find a post in which it's the nub and gist. It started solely as a deli, then added a few tables for lunchtime dining. It's now a fully-fledged cafe with a deli counter, and serves evening meals on Fridays and Saturdays (I think). The service is friendly and I'm never disappointed by the freshly-prepared local food.

Hope the skies clear soon ...

Spring, spring, spring

Spring is in the air and Easter is here, which immediately makes my food-brain turn to springy food. Eggs, asparagus, mushrooms, cabbage, watercress, beetroot, spring onions, etc.

One of my stand-by Easter lunches is scrambled eggs on toast with asparagus. It's dead easy to make and deliciously light. Add a bit of smoked salmon, if that's your bag.

Another favourite at this time of year is savoy cabbage and spring onions mixed into mashed potato, served with roast chicken or sausages. I may also try it with an oven-baked salmon fillet.

This evening's dinner will be tagliatelle with assorted mushrooms, spring onions, asparagus and a creamy sauce. Again it's awfully easy to make - just remember to add the cooked pasta into the sauce and vegetables, rather than pouring the sauce onto the pasta. It's the Italian way, apparently!

There: a whole post with no splash of red wine! Well, it's spring - rose or white would be far more appropriate ...