The last few days have been singing with sunshine. Dinner has been later because the sun is setting later - not that we wait for sundown officially, but we make the most of the extra daylight in the garden. Wednesday I got on the ride on mower and chased rabbits like a madwoman with an engine mowed the back acres or at least an acre of it.

It means that I don't usually think about dinner or couldn't be bothered.

But there's a remedy for that - a little bit of this, a little bit of that. And the garden is at the stage where there's things starting to be pluckable and edible - the artichokes are forming, horseradish leaves are young and tasty in salads, lettuce as usual, beetroot leaves.

All have such fresh, healthy tastes to them, and aren't usual, I suppose, or not in a way where anyone would go 'hmmm, I quite fancy a horseradish leaf SALAD'. But then who has access to horseradish leaves? But goodness, they make your salad zing.

Or salt preserved lemon, for that matter... Of which I have bloody jars full. They are salty little morsels that go PERFECTLY with mostly anything.

I'm really, really into butter sauces on gnocchi. Simple. Just saute your veggies - in this case garlic leaves, artichoke, fresh sage, a good squeeze of lemon - and add a big knob of butter (plant based for this one). Added the cooked gnocchi and a spoonful of chopped preserved lemon and voila - dinner.

And after a long afternoon chasing rabbits gardening, that's exactly what one needs.