Some of the earliest summer crops are the rocket and perpetual spinach. They are planted out as plug plants in early May, but they grow fast and can easily bolt if not kept under control. The best way to do this is to pick the leaves regularly, taking a large colander full each time. Once they have bolted and start flowering the leaves are tougher and bitter.

I use the rocket leaves to make small batches of rocket pesto, a very peppery-flavoured pesto that is great with soups and pasta. Stored in sealed bottles, and covered with a thin layer of oil, these will keep for weeks in the fridge. Make sure you re-seal the top with oil every time you use it, otherwise it will lose its lovely green colour. Next spring I am going to try doing the same thing with wild garlic.

I use the spinach leaves to make a traditional Catalan spinach dish, a combination of spinach, raisins and pine nuts. This is one of my favourite tapas dishes. I use the Brindisa recipe, one of their signature dishes at The Brindisa tapas bar in Borough Market - definitely worth a stop if you are in London.