Spring,

is apparently here. The thought crosses my mind as I inelegantly yank my shawl over my head, and hunch into my coat as I quicken my stride in a vain attempt to out walk the unpleasantly cold shards of rain, unmindful of the dodgy Taliban look I now sport. It's been a dismal day throughout, pretty much par for course, as I keep reminding those responsible for the rash outpouring of sanguine sentiment declaring winter over, lost in the nearly warm, perfect blue sky day that Saturday a week gone by was. No, it's not delusional weather that makes me think of spring. It's not even the gross optimism of the bright hues of the spring lines that have been perking up store fronts. Today makes one forget that the days are actually longer now. It's the the damn bird. A strangely joyous, full throated, if utterly tasteless trill assaults me as I step to avoid an unbecoming puddle of slush. It's pitch dark, the diagonal slant of the rain caught in a surreal frame under the artificial glow of the streetlights, the picture marred by the sound of birdsong. The sound of spring. So much for my scathing assessment of the English tendency to be slave to fashion as witnessed by the store fronts. If the birds think it's time to flaunt their mating skills, surely winter must be over? Or, we could just shoot the annoying little buggers and get on with moaning about the uncivilised weather in this barbaric country.
The best way to celebrate the rumour of spring while taking the sting off the vicious cold outside, is to savour the tickling of your palate by a deliciously hot pasta and a chilled glass of semillion chardonnay. One of my favourite pastas, and not just because it turns out faultlessly even when cobbled together with a growling stomach.... a classic pea and pancetta pasta on the run.

Ingredients:
spaghetti (I don't know, how much do you eat?) * a splash of olive oil * fistful of diced pancetta * small bowlful of petit pois (if frozen zap for a couple of minutes; that's peas for the plebs) * a couple of generous splashes of double cream * chuckable quantities of garlic, herb soft cheese (mine's from a fromagerie at Neufchâteau, courtsey M&S) * freshly ground pepper (to taste) * chilled white wine

Method:
While you've got the water for the pasta on the boil, in a saucepan, mess the pancetta around in the olive oil till your kitchen smells of canine bait. Take it off the heat, and stir in some of the double cream, pepper and add a couple of globs of the cheese. Stir till it's mixed, add the peas, and some more double cream if it gets too thick.
Your spaghetti should be close to being done by now (c'mon, you don't really need to be told this bit?? Boiling water, add pasta, cook for as long as the pack says, drain!)..... stick the non pasta pan back on a low flame, and well, chuck in some more cheese (it really is divine) and pepper (unless freshly ground pepper is not your thing, in which case, seek help!). Add the spaghetti to it, mixing to ensure that the concoction clings like a weeping willow to every single strand (i had cling like a parasite, but not everyone has a cast iron stomach). Pour wine.

Kick off your slippers, curl into the couch and indulge in the decadently simple flavours.