Darina Allen: Sea Kale and Oysters on Toast with Hollandaise Sauce

Devilled Eggs: an Easter treat
Happy Easter to you all.
These beautiful clear sunny days lift our spirits. The soil has warmed up in the garden, and the perennial plants are popping up again after their winter hibernation. Our little seedlings are growing in the garden and the greenhouses. I’ve been snipping chives to scatter over Easter egg sandwiches for a picnic on the cliffs and picking the first of the tiny pungent horseradish leaves to add to spring salads.