Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

‘Here’s one of Dad’s more elaborate dishes from a while back – in true Dad fashion he buries himself in the kitchen experimenting with new techniques. Five hours later out come these little gems…’

‘Ah polenta, a traditional Italian dish our family eat on special occasions. The sauce Dad made requires you to lick your plate clean.’

Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style dish.

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.

The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.