Wednesday, 23 April 2014

Spring is here...

Spring is here!  The means the count down to asparagus season has begun.  I am anxiously watching Twitter for the first indication that the little green spears are being sighted.  In the meantime I have been satisfying my creative side in the kitchen with some wonderful rhubarb and experimenting with Hot Cross Buns.  The recipe I used started life as a Dan Lepard recipe in The Guardian but has been tweaked and tweezed into a vegan delight!  One more test batch and I will share my adaptation.

1 comment:

  1. Feeling guilty. We are eating our asparagus already!