Ostara feast

Frittata with spring greens

Garlic, watercress and spinach.

Ingredients

• 4 eggs
• 1 clove garlic, crushed
• 1 handful watercress, roughly chopped
• 50g spinach, roughly chopped
• 1 tbsp butter or oil
• 25g grated cheese (optional)
• Salt and pepper

Method

1. 01

   Preheat the grill to medium-high (or the oven to 200°C / 180°C fan / gas mark 6).

2. 02

   Melt the butter in an oven-proof frying pan over medium heat and soften the garlic for 1 minute.

3. 03

   Add the spinach and watercress and cook until just wilted, about 2 minutes.

4. 04

   Whisk the eggs with salt and pepper, pour into the pan, and cook over low heat for 3–4 minutes until the edges set.

5. 05

   Scatter over the cheese, if using, and finish under the grill (or in the oven) for 3–5 minutes until set and golden.

6. 06

   Slide onto a plate, slice, and serve.

Rhubarb fool

Ingredients

• 200g rhubarb, chopped
• 2 tbsp sugar
• 100ml double cream, whipped to soft peaks

Method

1. 01

   Put the rhubarb and sugar in a pan with a splash of water, cover, and simmer for 8–10 minutes until soft. Leave to cool.

2. 02

   Fold most of the rhubarb into the whipped cream, keeping a little back to swirl on top.

3. 03

   Spoon into two glasses and chill for at least 30 minutes before serving.

Nettle (or dandelion) tea

Ingredients

• 1 tsp dried nettle leaves (or dandelion leaf/root) per cup
• Hot water
• Honey, to taste (optional)

Method

1. 01

   Pour boiling water over the nettle (or dandelion) in a cup or teapot.

2. 02

   Steep for 5 minutes, then strain.

3. 03

   Sweeten with honey if you like, and serve.