Tapas-style tea

Chilli spiced potatoes

Scrub the skins of some baby new potatoes and cut into pieces a bit bigger than an inch. Heat some olive oil, chilli oil and paprika in a frying pan then toss the potatoes in and coat the potatoes thoroughly. Turn the heat down low and cook for 15 - 20 minutes until golden browned and softened.

Artichoke and asparagus salad

Snap and discard the woody ends from some asparagus spears. Boil the asparagus spears in salted water for about 3 minutes, drain and set aside. Quarter some globe artichoke hearts and mix with the asparagus spears,  Add some lemon zest, lemon juice and sesame oil into the artichoke and asparagus and season with pepper.

Comfrey, hop, courgette and chipotle tortilla

Slice up some baby courgettes and gently fry in a frying pan with olive oil and some chopped spring onions.  Chop up a chipotle chilli (a smoked halapeno chilli pepper) and add to the courgettes and spring onions. Add some chopped comprey leaves to salted boiling water and simmer for 2 minutes, throw in some hope shoots, simmer for a further 30 seconds then drain and add to the courgette mix.  Mix about 4 eggs with some cottage cheese and pour over the vegetable mix in the frying pan. If you like it, chop up some goats cheese and sprinkle that over the top with some mozzarella. Continue to warm over a low heat until most of the egg mixture has set, then put under a hot grill to finish off the top and brown the cheese.

Plate the asparagus and artichoke hearts onto a bed of mixed leaves and nasturtium flowers.  Make a mint and cucumber raita to take off the heat from the chilli potatoes, and serve with big wedges of tortilla and salad.