A new way with spring lamb for Easter and rhubarb fool

Henrietta Balcon makes the most of seasonal spring produce

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March is the first month of spring. The daffodils and crocuses are just beginning to stick their heads above the ground. The Forced Rhubarb is ready to be picked. The lambs are frolicking in the fields. Leaves are beginning to uncurl from the trees. Spring is slowly unfurling its tendrils. Easter falls right at the end of the month. I always take donkeys to church for Easter and everyone loves to see them.

The days are getting longer and warmer. Daffodils are growing and everywhere is a blaze of yellow. I think finally we all feel that the long cold wet winter is behind us and every things is waking up and flowering into bloom at last. The blossoms are amazing at this time of year and really puts a smile on your face.

Not everyone can eat dairy, nuts, and wheat. All my recipes can be adjusted for people with food intolerances. I cannot tolerate any dairy myself, so all my recipes are all cooked with dairy-free products. I am sure that you would never guess the difference.

EASTER LAMB