'A first course that unites some of my favourite ingredients of spring. Seagulls’ eggs – the most flavoursome eggs in the world – are a little gamey and with a slight taste of the sea. As a nation, we should sing about them. Here, they are served hot, with soft, runny yolks. As for English asparagus, there’s nothing quite like it. Do you peel the spears or don’t you? I like to remove the top layer of skin as I find this gives a cleaner taste and improved texture. I cook them swiftly...
