After a brilliant few days in southern Spain it’s a delight to come home to acres of blues sky, long may it continue! I have it on good authority from Susanna at The Good’s Shed that with all this lovely weather there will be Kentish asparagus in time for the end of April and so it features on the menu for the next supper. Having practically lived on wonderful Serrano ham for the last few days I wanted to bring that flavour to this menu, with an English cured meat which Macknade stock. The Mediterranean theme continues with a bouillabaisse and with my take on Spanakopita which uses the abundant nettles and wild garlic which have also been flourishing whilst I was away. To round it all off a seasonal crème brûlée with some local rhubarb – not ‘forced‘ in a darkened shed, but picked from outside my back door – couldn’t get much more local or seasonal than that!