Spring is here! The means the count down to asparagus season has begun. I am anxiously watching Twitter for the first indication that the little green spears are being sighted. In the meantime I have been satisfying my creative side in the kitchen with some wonderful rhubarb and experimenting with Hot Cross Buns. The recipe I used started life as a Dan Lepard recipe in The Guardian but has been tweaked and tweezed into a vegan delight! One more test batch and I will share my adaptation.