Longer days mean more can be done in and out of the kitchen

Happy April Fool’s Day on this first day of the fourth month. Surely spring has to be here officially by now.

When the clocks go forward everything seems brighter and the day seems so much longer, which means I seem to get more done and I can actually get somewhere with my ‘To Do’ list that never seems to shrink.

My garden seems to have woken up from its slumber and as beautiful as my spring flowers are, I can’t believe my war on the weeds has begun so soon. If my vegetables flourish as well as my dandelions you are going to see a very happy gardener.

The Colley household has expanded somewhat as the children have returned home from school, so happy chaos is the best way to describe it.

My husband, Michael, seems very relieved with the extra pairs of hands and considerably younger legs that are around to help with the lambing and for me, I just love having the house full again.

This month is a busy time for cooks. Easter is on its way followed very quickly by the Royal Wedding and May Day. Although the farming calendar never stops, it doesn’t stop us looking forward to other events taking place around one of the longest bank holidays of the year.

To mark April’s Royal day, we are organising a wedding breakfast celebration at a friend’s on the day itself – I have my name down to create Coronation Chicken, a recipe I shall give you later in the year as I think it is just so great for many an occasion.

Ocean picks

The recipes I have chosen for you this month are three of my favourites. For Good Friday, I have chosen Salmon Linguine, a quick supper dish that is a tasty alternative to Fish Pie and also easier to make.

It would not be right to write this column without the offer of a deliciously chocolate recipe. You may have decided to give up one of your favourite things in the run-up to Easter and are looking forward to a weekend of indulgence, plus, for many people, chocolate and Easter go together.

So I have come up with my ultimate Chocolate Fudge Cake and I have decorated it as you can see with chocolate mini eggs for the Easter theme but I have also made it into a cupcake and decorated them for the royal wedding – either way it will be a hit.

The other recipe is for my late grandmother’s lemon cheese. To me it epitomises spring with such a glorious colour and flavour. She won many WI competitions with this recipe and I am proud to still be recreating her food today.

Healthy diet

Continuing with a fish theme, in season this month are crab, mackerel and sea trout. Although oily fish contain higher levels of oil, they are an essential part of a healthy diet due to the presence of the fatty acid, long-chain omega-3.

It seems our friends of the sea have convinced health experts we should be eating two portions of oily fish each week to help maintain healthy hearts, reproductive and nervous systems.

Other picks this month include cauliflower, early asparagus, rabbit and spring greens, but the one I get really excited about is the first Jersey Royals when they hit the market stalls.

Sweet, earthy and kidney-shaped, these potatoes from the Channel Island of Jersey are guaranteed to lift the dullest of dishes.

Grown on Jersey’s sun-drenched, south facing cotils (steep slopes) since the 19th century, these waxy potatoes are still lifted by hand and are perfect to start or finish a day.

For breakfast, sauté with bacon, spring onions and cherry tomatoes, then finish off with chopped fresh parsley and a poached egg or serve glazed with a heated honey, mustard and butter sauce alongside a roast of your choice. Happy days.

National access

In the last month I have been lucky enough to tour one of my favourite cookery shops, Lakeland. It is one of few national companies that are in within reach of every region and the bonus of online ordering can be a godsend when you are living in more rurally isolated areas.

There are many ideas I could, and will, recommend to you all over the coming months, but as its Easter I’ll begin with eggs, which are plentiful in our house at the moment thanks to my father’s hens, which we think are in overdrive.

Research still indicates duck eggs are still much underused yet I’m told on good authority they give wonderful results in baking and can be used instead of a large hen’s egg.

The whites contain more protein, giving cakes that extra lift and the yolks are higher in fat for a richer flavour.

For the classic Victoria Sandwich, use the equivalent weight of beaten duck eggs to flour, fat and sugar. Another curious fact about cakes is the Easter Simnel Cake was originally baked for Mothering Sunday. Lighter than Christmas Cake and topped with marzipan, the 11 marzipan balls on top represent 11 of the apostles.

On a final note, enjoy the celebrations at the end of the month – I know I will be glued to the telly for the wedding as, not only am I a staunch Royalist, but a big romantic at heart.

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