Through necessity I had to make Za’atar for an event at the end of April after a lot of confusing research, as it is the name of a herb that grows wild in the hills around Jerusalem as well as being a spice mix, which i have been using in in a some of Yotams dishes. I made my own using fresh marjoram, dried oregano, roasted and ground cumin, roasted sesame seeds and salt. No doubt i will be ridiculed by purists for using a pinch of Mexican oregano as it has a faint hint of mint which the herb is also meant to taste of. I made far too much and have been sprinkling it on everything since as it won’t keep forever, its great as a seasoning on most things: lovely added to flat bread dough and was great on cheese on toast! I also made rosewater pavlovas topped with raspberry ripple ice cream and new season rhubarb still a bit pink the combination of sweet crunch and gooey inside of pavlova, luxurious homemade fresh ice cream ( just cream, full fat milk vanilla and eggs) and sharp rhubarb is fantastic and becoming one of our favourite sharing desserts as it looks and tastes so good.