Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

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.

Now this is an after dinner treat. Picked by mum and dad at local farms and maybe neighbours houses — it’s the perfect after dinner treat.

‘Enjoy steak for cheaper, have a go at Dad’s delicious BBQ flank steak!’

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

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

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.