Making the best of it - audio version

Sunday 23rd March

My wooden spoon swirls through the melting butter and flour in the pan, stirring it until it smells sweet and toasty, then I slowly pour in some milk, bit-by-bit, whisking now to make a white sauce. I add egg yolks and nutmeg and grate in some nutty comté cheese.

I picked a handful of wild garlic in the woods earlier, the shiny, pointe…