Spring is yellow; yellow is Spring. No other colour will do for our feast. White snowdrops – very pretty but the colour and the name – too much of a reminder of snow and winter. Bring on bold yellows and let the Spring feast begin.

Let’s start with an entrée of bright aconites and celandines nestling amongst grass that’s starting to grow. Crocuses too perhaps, but they do swerve off into other hues, or droop so soon, or get pecked at by nesting sparrows.

The main course has to be daffodils, narcissi, call them what you will. Small tête-a-tête, towering King Alfred or any other size in between, so long as they are vibrant yellow with shouting trumpets. The Welsh made an excellent choice for their national emblem (let’s forget about the leek). Wordsworth knew a thing or two – he could have penned an ode to roses, but no, good chap, he chose daffodils - ‘a host’ of them fluttering and dancing in the breeze.’

To accompany them – forsythia. It beats other shrubs by weeks. Magnolia and cherry will come eventually, but these are positively tardy and demure compared to forsythia’s blowsy bright patches of yellow in gardens.

Let’s finish our feast with a dainty dessert. Shy primroses hiding along field edges. They just need a dash of sunshine to be brilliant in their own quiet way. Don’t miss them.

Appetite not yet sated? How about pancakes and lemons for Shrove Tuesday? Then scrambled eggs from Easter chickens and marzipan on Simnel cakes. All yellow of course.