The flavour is in the ingredients not the recipe.

We were sitting in bed this morning and Madame was reading out recipes to me from the newspaper. Every ingredient, it seemed, had one or two adjectives attached to it – I’m growing used to it but I do tend to froth at the mouth at the word – “succulent” which always grates terribly – I’ll be the judge of that, I think. Many recipes have got twice or three times as many adjectives as they do actual ingredients, rather like those desperately silly restaurant menus that offer ‘trios’ of sausages or cheese – which always make me wonder whether they can play any Bach. But then she read out a recipe that included some “Isle of Wight tomatoes” and I thought to myself – if they were picked on Friday and get to the supermarket some time mid-week you’d do better to wait a week or two and gather some you’d grown yourself. That way they’d taste far better than the most expensive tomato that had just been on a long journey and badly needed a shower and a rest.

Sincerity is the key – said Sam Goldwyn – once you’ve learned to fake it you’re made

Which is going to taste better – an apple that looks like the real deal but which has been sprayed fifteen times and stored in an artificially cooled and nitrogen enriched atmosphere for weeks or even months, and then driven, flown or shipped for hundreds of miles? or – a rather knobbly one with bad skin, that you’ve just picked off the tree and in which the hydrostatic pressure is so great it squirts delicious sweet juice at you if you indent it with your thumbnail? I hope the answer to that question was the local option.

Food, (I’m not talking about manufactured food here) is, by its very nature, seasonal, and seasonal vegetables always taste best when they’re straight off the vine or out of the ground. The instinctive response to this is to claim that you would need to be wealthy to enjoy food in its prime all the time. This is only true up to a point. Asparagus from Peru, for instance, may taste reasonably good but if you could see the cloud of pollution that accompanies it it might not be quite so palatable.

But there is a way to eat the finest food every day without being wealthy – but there are a couple of restrictions we have to embrace first of all. The first of these is that seasons are brief, and the second is that growing your own food is hard work. However allotments are wonderful value for money – our 250 square metres costs about £2.50 a week and is thought to be large enough to feed a family of four throughout the year – it’s a standard plot. Brief seasons mean that we can only eat asparagus for about a month, but my word – it’s the best asparagus you’ve ever tasted.

So there are the exotic vegetables like peppers, chillies and aubergines which we’ve grown successfully but they need a lot of TLC and sunshine. But today’s star is the early potato – we grew two varieties this year, Lady Christl and Red Duke of York. Shop bought new potatoes are very expensive and often disappointing – even the ever reliable Jersey Royals have diminished in flavour over the past couple of years since they started to worry about the salt build up from composted seaweed. I have a childhood memory of the first earlies in the year – my dad and my grandfather were totally loyal to Arran Pilots – and their flavour is imprinted in my memory. All vegetables that are sweet when fresh deteriorate rapidly when picked, because the natural sugars that we prize so much turn to starch – same number of calories but not the same flavour at all.

Every time we start eating the new season potatoes I want to eat them completely simply – maybe a bit of butter but they’re ruined by strongly flavoured sauces. We dig them while they’re small and steam them for 15 minutes or even less. In fact many home grown veg are at their best when you pass them by the stove but barely warm them through. Broad beans are in season and they’re almost better raw than cooked and carrots need the tiniest steaming. These are intense but fleeting pleasures. If you’re rich I suppose you can always buy the freshest ingredients but I’ll guarantee that you won’t eat fresher vegetables than the ones you grow yourself. Not in a four Michelin starred restaurant and not even if you’re a Duke or a media mogul.

And some treats are almost free. We started our third batch of elderflower cordial today – and this time we raided a pink flowered variety for fifty of its saucer shaped flowers. Their perfume was overwhelming and they’re on the stove now infusing with lemon, lime and orange zest. Money can’t buy that intensity of flavour – it’s like drinking summer from a glass and the pink flowers yield a very pretty cordial. Here are the flowers waiting to be steeped overnight.