Time to eat your asparagus raw.
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Fennel roasted with strips of lemon zest and fennel seeds tossed this with some just-cooked asparagus with white balsamic vinegar, buffalo mozzarella and toasted hazelnuts.
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This is a much loved favourite that i make every year – fried halloumi slices dusted with seasoned flour, a zingy lime and herb dressing with capers for an extra kick plus gorgeous green asparagus.
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Similar to toad in the hole, I loved the filling of asparagus and chorizo; it's quite heavy and filling but needs an accompaniment to counter any dryness – a spicy tomato salsa or chutney would be ideal.
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This sweet potato rosti was not the easiest thing to make.
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This was wonderful with lots of interesting flavours and a complexity that was well worth the effort.
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It’s asparagus season at the moment and in frankfurt that means white asparagus
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I love how this looks!
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Layers of aniseed flavours, layers of caramelised flavours, a hint of lemon and the squeak of halloumi.
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Embrace the new vegetables of the new season.
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Try and fit this in, before the end of asparagus season.
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Luxurious but light.
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I was particularly pleased with this toasted goat’s cheese salad.
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A fresh and bright marriage of herbs and sharp citrus.
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Scrambled eggs, Spanish style.
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I’m smitten.
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I have a new favourite pasta dish.
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A nice mix of light and fresh but with a comfort factor.
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