Artichoke and pancetta ciabatta

It felt like spring was in the air yesterday. The sun was shining, slender crocus buds peered skyward out of flower beds - there was even a light peppering of Hawthorn shoots among the hedgerows on Highgate Lane. These young leaves were known as 'bread and cheese' back in the day, and are great nibbled straight off the hedge or gathered and tossed into a spring salad. For a moment I completely forgot about warming soups, thick stews and brooding winter sustenance, raiding the fridge in search of something quick and zesty. Today it's raining.

Artichoke and pancetta ciabatta

Serves 4 as a light lunch

1 Large ciabatta

A pack of marinated artichoke hearts

8 Rashers of smoked pancetta

A handful of rocket leaves

Parmesan shavings

Olive oil

Salt & pepper

Lemon wedges, to serve

Brush a piece of ciabatta with olive oil and place oil-down on a hot griddle pan. While the ciabatta's toasting, fry the pancetta for a couple of minutes until crispy and transfer onto kitchen paper. The rest is essentially an assembly job; artichoke hearts, broken pancetta splinters and a scattering of rocket leaves. Finish with parmesan shavings, a drizzle of olive oil, salt and pepper and a good squeeze of lemon juice.

Wild mushroom tarts

Makes 4

300g Wild mushrooms

375g Pack puff pastry

1 Garlic clove, finely chopped

2 Tbsp Dijon mustard

2 Tbsp Creme fraiche

20g Parmesan, finely grated

A large knob of butter

1 Egg, beaten

A few sprigs of fresh lemon thyme

Heat oven to 200C/fan 180C/gas 6. Sprinke a little flour onto a work

surface and roll the pastry out to about 1/2cm thick. Use a small

saucer to cut out 4 pastry discs; transfer onto a lined baking sheet

and use the blunt edge of a knife to score a border on each (inset of

about 1cm).

Melt a knob butter in a hot pan, stir in the garlic, then add the

mushrooms. Cook for about 5 minutes, then take off the heat.

Mix the mustard, creme fraiche and Parmesan together in a bowl. Spread

a thin layer of the mixture into the centre of each tart, taking care

not to spoon over the border line. Divide the mushrooms between the

four tarts, brush the pastry borders with beaten egg and bake for 20

minutes. Season, sprinkle with some fresh thyme leaves and serve.