Not a sign yet of the swallows and swifts here on our farm.

For me, the delight I get out of their anticipated arrival is like counting the sleeps until Santy comes.

Only thing is, there is no definite date for the swallows’ arrival. Last year, they turned up around 7 April, so like everything else, they are a few weeks late.

They will get a right fright when they do arrive, as four of their five nests outside our bedroom window have collapsed.

That’s thanks to all the winter and spring storms. I hope they decide to rebuild, as they provide me with endless enjoyment as they swoop in, back and forth, to the nests.

With five nests occupied last year there was plenty of action and plenty of excrement too.

But not for the life of me would I destroy any of their nests, as for me swallows and swifts are among the great free treasures of life.

So too is the cuckoo and after a quiet summer last year, I hope the cuckoo call rings out loud and clear this summer.

It’s certainly felt like summer for the past few days. I was out clearing away briars that were destroying the back of a hedge.

They were in full bud and must have been growing at a rate of 10cm/day.

Down in the orchard we are fighting a losing battle against cow parsley and ground elder, both of which are smothering the withering snowdrops and the bluebells that are trying to grab some light.

However, there is one space-grabbing plant that I do like – mint.

At this time of year the aroma of a bunch of crushed mint has to be the most invigorating thing you could possibly breathe in or taste.

Delia Smith has a great recipe using fresh mint. It’s a starter and it’s great to sharpen the appetite. Here’s how to make fresh fruit and white wine vinaigrette.

2 dessert apples, cored and diced with skins left on

2 medium sized pears cored and diced but unpeeled.

Juice of half a lemon

2 oranges peeled and cut into chunks

4oz/110g grapes halved and de-pipped

1 tablespoon of freshly chopped mint

For the dressing:

3 tablespoons wine vinegar

6 tablespoons olive oil

1 level teaspoon of salt

Four tablespoons double cream

Garnish: six sprigs of mint.

1 Dice apples and pears straight into a bowl and pour lemon juice over them to prevent discolouring. Stir gently to cover all the pieces. Add the grapes and orange chunks. Stir in the chopped mint. Cover with cling film and chill in the fridge for a couple of hours.

2 To make the dressing, place the salt and wine vinegar in a bowl. Leave for a few minutes to allow the salt to dissolve. Then add the olive oil. Whisk well to blend, then stir in the double cream. When you are ready to serve, divide the fruit into six glasses. Pour the dressing over and garnish with a sprig of mint.

I don’t usually give out recipes, but this really is a deliciously fresh starter for Sunday dinner. I hope you like it.

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