A TASTE OF APRIL

Join Kathy Bishop and Tom Crowford on their West Country smallholding

The orchard is in full blossom. Delicate fruit flowers are visited by foraging bees and any windfall petals are snaffled by the chickens as edible confetti. The hens are laying copious amounts of eggs in return. It is warm enough to open the beehives, check how the colony has overwintered and spot the floral honey filling the combs. Plus, early spring vegetables are ready to harvest. There is asparagus to cut and rhubarb to pull by the armful.

RHUBARB AND ROSEMARY COCKTAIL

Serves 2 INGREDIENTS

• 100g caster sugar

• 200g rhubarb, chopped into 5cm lengths

• A sprig of fresh rosemary

• 50ml freshly squeezed lemon juice

• 50ml gin

• 2 very fresh egg whites

• A few rosemary leaves or flowers to serve (optional)

METHOD

1. In a large saucepan, gently heat the caster sugar with 100ml of water until dissolved. Bring the mixture to the boil and then add the rhubarb and rosemary. Cook for a couple of minutes, then remove from the heat. Once the mixture has cooled down, discard the rosemary, strain out the poached rhubarb (this is delicious served with yoghurt or a crumble topping), and bottle the syrup. There should be more than enough for two cocktails; any leftovers will happily keep for a couple of weeks in the fridge.

2. For the cocktail: put 100ml of rhubarb and rosemary syrup, the lemon juice, gin and egg whites into a cocktail shaker (or a large jam jar with the lid on), along with a handful of ice cubes, and shake vigorously until beads of condensation form on the outside of the glass/metal. Strain into glasses, sprinkle a few rosemary flowers or rosemary leaves on to the foam and serve immediately. The syrup is also delicious with soda as a non-alcoholic drink.

Discover more recipe ideas from Kathy and Tom on Instagram instagram.com/the_seasonal_table and their website theseasonaltable.co.uk