A Sisters' Almanac — April

No matter what calendars say, spring only truly starts in April. Trees and flowers are blooming and invite us to spend time outdoors and explore again.

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1 — A more clement weather will allow for longer walks. However a walk with a purpose adds a sense of adventure, even if in a city and close from home. We recommend Perambulations Club walking guides to Modernist Houses that scout several areas in England and further afield. They will provide fresh perspectives to maybe already known neighbourhoods.

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2 — Keep hands free for holding a map with a crossbody bag big enough to accommodate small purchases along the way. We favour Guanabana’s roomy and lightweight iterations and admire the skills involved in making these colourful bags.

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3 — Equip yourself with an Aimé Demi Overshirt, in dark navy or cypress. An ideal layer piece, crafted from a supple but sturdy canvas, it won’t mind being taken on and off as the day unfolds.

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4 — If your peregrinations take you to Fitzrovia, be sure to try Chishuru. Val recently enjoyed dinner at the new home of this West African restaurant and we were delighted to hear that they just received a Michelin Star.

It is testament to London’s openness to international cuisines and a great achievement for female chef Adejoké Bakare, who promises to take her guests on a “voyage of discovery”. The menu is regularly updated but think ginger, Scotch bonnets and moringa to flavour seasonal greens and lamb.

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5 — Many leaves come into season in April but our heart goes to sorrel for its delicate lemony tang.

Use as Nigel Slater does, and add to a roast chicken gravy. Roast the chicken as usual, remove it from the dish, leaving the pan juices behind. Put the roasting tin over a moderate heat, add 2 glasses of stock or white wine and bring to the boil, scraping at the pan stickings. Remove the toughest stalks of a good handful of sorrel leaves, shred them finely and stir them into the pan. Let the sorrel soften, then beat in a generous knob of butter. Correct the seasoning with salt and pepper if necessary.