The grass is growing, the lilac is out, the clematis montana is spreading pinkly across my fence. My salads, neglected since winter, are sprouting into unwieldy unrecognisable alien towers, the mice have eaten a cake I left recanted in the shed, all, except the icing. I must abandon my recipe testing to mow the lawn. If only I had a husband, I’ve heard that they are good for that even if little else.
I have a window box which I can see from where I do the washing up; it has a teapot without a lid, pouring mauve hyacinth bulbs, now waned, and a cloud of nasturtiums, spurting peppery orange and green into the sky. Inspired amongst the suds, in my head I create a dish. Everyone knows you can eat nasturtium flowers but don’t neglect the leaves, which can be used in salads, as a pesto or in a soup.
1 large banana shallot, thinly sliced