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 ...