Lotte Duncan highly experienced presenter and cook

Spring has most definitely sprung

Okay, enough of the snow, wind, cold rain and bleak winter days. On with the daffodils, blossom and hyacinths! My garden has really turned a corner and my herbaceous bed is filling itself with young, fresh green leaves. The daffodils have multiplied over the last year and tulips are popping up just about everywhere - not entirely sure how!

I am feeling springy and my body is telling me that I want lighter food for these warmer days. So with that in mind, here is one of my favourite dishes, perfect for this optimistic, blossoming and rather beautiful time of year.

Hot and Cold Smoked Salmon Pate with Orange and Tarragon

8oz (225g) hot smoked salmon fillet

1-2 tablespoons of freshly chopped tarragon

Zest of 1 orange and 1 tablespoon of the juice

5oz (150g) of full fat cream cheese

5oz (150g) smoked salmon - chopped

Salt and pepper

Put your hot smoked salmon, half the tarragon, orange zest, juice and cream cheese into a food processor and whiz. Season with a little salt and pepper.
Spoon into a bowl, and stir in the chopped smoked salmon. Add some more tarragon at this stage if you want.
Adjust the seasoning and spoon into your serving dish. Leave to chill for 1 hour before serving.
Serve with some seeded soda bread.

Seeded Soda Bread

Serves 6

1 tablespoon of olive oil

1 onion – sliced

6oz (175g) plain white flour

6oz (175g) plain wholemeal flour

4oz (100) coarse oatmeal

2 tablespoons of mixed seeds of your own choice

2 tsp bicarbonate of soda

1 tsp salt

1 dessertspoon honey

½ pint (300ml) buttermilk

2-3 tablespoons of milk

Preheat the oven to Mk 6 200C AGA - Grid shelf on the bottom of roasting oven

Heat the olive oil in a frying pan and add the onions – cook gently for 10 minutes. Remove from the heat and cool.
Combine all of the dry ingredients in a large bowl. Make a well in the centre, toss in the onions and gradually beat in the honey, buttermilk and enough milk to form a soft dough. Turn onto a floured surface.
Knead for about 1 minute until smooth.
Shape in to a round and cut a deep cross on the top with a knife.
Place on a floured baking sheet and bake for about 30 minutes or until the bread is slightly risen and sounds hollow when tapped.