At last there are intermittent glimpses of spring which are so uplifting. Everyone is emerging from their hibernation. Time for some different slightly lighter food. Puy lentils are a firm favourite and work well in salads with mustardy dressings, with bacon or most interestingly with fish. Try cod with puy lentils and salsa verde (from Simon Hopkins’ ‘Roast Chicken & Other Stories’) it’s great satisfying dish and perfectly accompanied by Muscadet: Domaine de la Mortaine.

As the French and Italians know good shopping is the key to great eating. The Frome monthly market ( starts again this month and we’ll be sampling local cheeses, charcuterie, freshly baked bread and squeakily fresh salads with a light red such as Chinon: L’Arpenty.

If you’re looking for something a bit heartier try a briary mid-weight Saint Chinian 'Cuvée Magali' from Château Milhau-Lacugue which will stand up to roast lamb. We cook ours boulangère style with sliced waxy potatoes, onions, rosemary and stock. Alternatively try salsa verde with roast lamb for a fresh green zingy combination.

By: Pippa Goldfinger.