Time to eat your asparagus raw.
Read MoreA new take on an old favourite.
Read MoreA dish to straddle the seasons - warming but with a hint of summer.
Read MoreThis dish is amazing. Try it!
Read MoreIncredibly rich and decadent.
Read MoreI love picky food like this.
Read MoreFennel 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.
Read MorePasta with pumpkin, garlic, properly hot chilli and thyme.
Read MoreThis dish straddles the seasons nicely, being full of fresh summer flavours whilst also looking towards cooler weather when you know you want something warm and a great depth of flavour.
Read MoreThe thing I take from this recipe and will use again is the dressing for the chickpeas – olive oil, lemon juice, lemon zest, za’atar plus salt and pepper.
Read MoreThe pleasure of making this is making it slowly.
Read MoreIt’s asparagus season at the moment and in frankfurt that means white asparagus
Read MoreLemon, fennel and halloumi - a classic combination.
Read MoreThe prettiness of purple basil.
Read MoreA classic combination - try it!
Read MoreFennel pickles, two ways.
Read MoreLayers of aniseed flavours, layers of caramelised flavours, a hint of lemon and the squeak of halloumi.
Read MoreA fabulous recipe from Anna Hansen.
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