Spring is the time for eggs. Green garlic makes a beautiful omelette but if you don’t have green garlic you might like to try the young nettle leaves that are bright and showy right now, or young sorrell leaves, or spinach which will be just about going up to seed if it’s not used up now.

Pick a handful of garlic sprouts, chop finely and sauté in 1 Tbsp butter until cooked, then tip on top of them your favourite omelette mix, (my favourites are also in Change of Heart).