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Yesterday, the sun shone directly on the equator during the vernal equinox, making the length of day and night equal…

Many also mark this as the official start of spring, and as the weather slowly starts to warm up, we’re already planning a whole new season of fun!

Picnics are our favourite spring activity, but the weather may not be quite ready for al fresco dining just yet. In the meantime, why not perfect your alfresco cooking. Our Leek, Spinach and Cream Cheese Parcels look very impressive, but actually only take 20 minutes to make. Serve cold with a green salad and simply eat with your hands!

You can also pass the time until the warm weather arrives by trying your hand at our lactose free recipe for Party Poppers. This spicy treat is sure to warm you up come summer time, and are delicious served on the barbecue!

Ingredients:
200g Lactofree soft white cheese, softened
200g Lactofree semi-hard cheese, grated
8ml Lactofree semi-skimmed/whole
60ml homemade mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
140g crushed cornflakes

Method:
1. Preheat oven to 175°C/350°F/Gas Mark 4. Lightly grease a medium baking sheet.
2. Mix together the softened Lactofree soft white cheese, grated Lactofree semi-hard cheese and the homemade mayonnaise.
3. Stuff jalapeno halves with the mixture.
4. Whisk together eggs and Lactofree semi-skimmed/whole in a small bowl and place the crushed cornflakes in another bowl.
4. Dip each stuffed jalapeno half into the egg and Lactofree mixture, then roll in corn flake cereal to coat.
5. Carefully place a wooden skewer into each popper and arrange on a greased baking sheet and cook for 30 minutes, or until filling begins to bubble and has lightly browned.

What are you most looking forward to this spring? Please find us on Facebook to share your plans with us!