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There isn’t much I don’t enjoy about winter. The often inclement weather provides a ready excuse not to venture out into the garden (for all those pesky tidying chores) or anywhere you would rather not; cooking is so much more enjoyable when it’s cold and the air on a fine winter’s day is crisp and sweet.

Rhubarb is so undervalued; often left limp and out of eyesight on the supermarket shelves. It has such hidden depths and can be used in savory or sweet dishes but for the most part its usefulness is consigned to either pie or crumble filling but there is so much more to rhubarb than that! This delicate rhubarb, cinnamon polenta cake. is one such example - perfect for a cold winter's afternoon.

Winter has announced its arrival with frosty mornings and chilly evenings and you know what the start of winter marks - seed potato season and that is surely something to celebrate!

This month's recipe is really rather simple and is less of a recipe than a method but I thought given the startling increase in food prices, it might be a good idea to remember that with a bit of imagination the humble potato can be turned into a delightful, nutritious and hugely satisfying meal.

Easter is almost here and although there does not seem to be cause for much celebration at the moment - Easter is primarily about hope and renewal. Hope for better times ahead and it does seem that there is some light appearing at the end of the pandemic tunnel; I will take whatever good news I can get! I can also let you know that our pledge to donate a percentage of our online grass seed sales for Ukrainian aid relief has raised over $1000.