As promised, we've dusted off our grease splattered notebooks, attempted to mend the wobbly 'shift' key on the work laptop and pulled our neglected blog boots back on in time for spring and all its promises. This week we're treating you to a brand new recipe straight from the hobs.

Bit of a hectic one, last week. Now that it's out, we can start by saying how thrilled and energised we are by our win for Best Blog from Observer Food Monthly, and a huge thank you to you, our readers. Thank you for being here,.

Hello/Hola/Bonjour, We're back from our jaunts abroad with notebooks full of recipes and ideas ready to share with you. Do watch this space. We are also donning dark sunglasses on account of our faces gracing the pages of this week's Grazia. No need to buy your own copy: In other news... We look.

So, there we have it. Salad Club secret suppers really are taking off, and with it run our ideas. The more we do it, the more we think about it. The more we feed, the more we want. This is utterly exhilarating! There’s been a definite –.

As seen in Wednesday's London Paper...

Another Guardian mention on Friday, a nice man from ITV came round for a beer on Tuesday, the London Paper want us on Wednesday... what is going on? Seems we are coming up from the underground for some fresh air. Read More

There's not long left to listen, but a friend alerted me to a small mention on last Friday's Today programme on radio 4 of secret suppers in Cuba, and the practice making its way over to Britain. See if you can bend your ear around it just before it.

We're childishly excited about our first bit of press on the Guardian website... even if it does call bacon ham!

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