Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.

This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.

These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey).

Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.

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.

Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…