Dinner time was very exciting today as we ate our first shallots (caramelised with balsamic vinegar and seasoned with thyme on a simple pastry base), along with some delicious early potatoes served with mayo, and a salad with three types of lettuce, finely chopped nero kale, parsley and beet leaves, topped with radish and picked beetroot from the garden.

And finished off with delicious sweet strawberries (and ice cream).