Author Archives: Polly Akielan

Quinoa ‘tabbouleh’ with British asparagus, halloumi and kale

Quinoa ‘tabbouleh’ with asparagus, halloumi, kale, pomegranate and fresh herbs

Quinoa ‘tabbouleh’ with British asparagus, halloumi and kale

 

This warm salad has an added protein boost from the quinoa while the British asparagus and kale keep things fresh. The asparagus is boiled only briefly to make sure it keeps its bite.

 

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15 minutes

 

You’ll need:

For the tabbouleh:

200g quinoa

350ml hot vegetable stock

2 bunches British asparagus, trimmed and sliced into bite size pieces

200g kale, torn into bite sized pieces

1/2 bunch spring onions, finely sliced

1 large bunch flatleaf parsley, chopped

a handful of radishes, trimmed and thinly sliced

200g pack pomegranate seeds

 

for the dressing:

juice of 1 lemon

1 tbsp runny honey

1 clove garlic, crushed

1 tsp dijon mustard

6 tbsp olive oil

salt and freshly ground black pepper

 

to serve (optional):

2 x 250g packs halloumi, cut into 1cm thick slices

1 tbsp olive oil

 

What to do:

Add the quinoa to a small saucepan and pour over the hot stock. Bring up to the boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed.

 

Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a mixing bowl and whisking together. Slowly pour in the olive oil whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.

 

Bring a large pan of lightly salted water up to the boil and tip in the asparagus. Simmer for 2 minutes until just tender but with plenty of bite. Remove with a slotted spoon to a colander and allow to drain then tip onto a plate and allow to cool.

 

Add the kale to the boiling water and cook for another 2 minutes then drain and rinse under cold running water to cool quickly. Drain well, ideally spinning dry in a salad spinner.

 

Add the kale to the bowl of dressing, along with the spring onions, parsley, radishes and blanched asparagus. Toss together lightly to mix.

 

Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through. Spoon onto a serving plate and scatter over the pomegranate seeds before serving.

 

If you are serving with halloumi, heat a griddle pan until really hot. Brush the halloumi slices with a little oil and grill on both sides until lightly charred and crisp. You may need to cook in batches depending how big your pan is.

Thai chicken and British asparagus curry with turmeric rice

Thai chicken and asparagus curry with yellow spinach and cashew nut rice

Thai chicken and British asparagus curry with turmeric rice

 

Easy, fast goodness in a bowl. Whip this up in under 30 minutes and give your usual Thai green curry a boost by adding British asparagus towards the end.

 

Serves: 4

Preparation time: 10 minutes

Cooking time: 15-20 minutes

 

You’ll need:

for the rice:

50g cashew nuts

1 tbsp vegetable oil

1 onion, finely chopped

1 tsp turmeric

200g baby leaf spinach

500g cooked basmati rice (2 x 250g pouches) (or 250g raw rice if cooking from dried)

 

for the curry:

1 tbsp vegetable oil

2 tbsp Thai green curry paste (or to taste)

500g chicken breast (about 4 small fillets), cut into bite sized pieces

400ml coconut milk

1 tbsp soy sauce

2 tsp fish sauce (optional)

1 bunch British asparagus, trimmed and cut into bite sized pieces

a small bunch coriander, leaves and stalks chopped

Salt and freshly ground black pepper

 

What to do:

Begin with the rice. Add the cashew nuts to a deep saucepan and set over a medium-high heat to toast for couple of minutes. Tip into a bowl and set aside. Reduce the heat to a minimum and add the vegetable oil and onion and fry for 10 minutes, stirring occasionally.

 

Whilst the onion is cooking, start the curry by adding the oil to a saucepan set over a high heat. Once hot, add the curry paste and stir, fry for a couple of minutes until fragrant then add the chicken and stir and fry for 5 minutes. Pour in the coconut milk, soy sauce and fish sauce (if using) and season with a little salt and pepper. Bring up to the boil, reduce the heat and allow to simmer for 10 minutes, adding the asparagus for the last 5 minutes of cooking.

 

Whilst the curry is simmering, finish the rice. Add the turmeric to the onion, stirring well to mix, then add the spinach on top. Cover with a lid or piece of foil and allow the spinach to wilt for a few minutes. Tip in the cooked rice and cashew nuts and stir well over a low heat to warm through. Season with a little salt and pepper.

 

Stir the coriander through the curry just before serving. To serve, divide the rice between warm bowls and spoon the curry over the top.

Roast British asparagus with smoked paprika and thyme butter

Roast asparagus with smoked paprika and thyme butter

Roast British asparagus with smoked paprika and thyme butter

 

Simply roasted British asparagus spears topped with a butter whipped up in moments. Great for sharing.

 

Serves: 4

Preparation time: 5 minutes

Cooking time: 7-8 minutes

 

You’ll need:

100g butter, softened to room temperature

1 tbsp thyme leaves

1 tsp smoked paprika

salt and freshly ground black pepper

2 bunches of British asparagus, trimmed

 

What to do:

Add the butter to a bowl and use a fork mash until smooth. Stir through the thyme leaves and paprika and season to taste with salt and freshly ground pepper.

 

Trim the asparagus and spread out in a roasting tin. Drizzle lightly with olive and season with salt and pepper. Roast in a hot oven (180°C fan) for about 7-8 minutes until just tender.

 

When cooked immediately remove from the oven and place onto a serving dish. Top with the spiced butter which will melt over the cooked asparagus.

Quinoa ‘tabbouleh’ with British asparagus and kale

Quinoa ‘tabbouleh’ with asparagus, kale, pomegranate and fresh herbs

Quinoa ‘tabbouleh’ with British asparagus and kale

 

This flavoursome bowl of goodness packs plenty of greenery in the form of fresh British asparagus and kale in with a naturally high source of protein, quinoa. Vegan, quick-to-make and delicious.

 

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15 minutes

 

You’ll need:

For the tabbouleh:

200g quinoa

350ml hot vegetable stock

2 bunches British asparagus, trimmed and sliced into bite size pieces

200g kale, torn into bite sized pieces

1/2 bunch spring onions, finely sliced

1 large bunch flatleaf parsley, chopped

a handful of radishes, trimmed and thinly sliced

seeds from 1 medium pomegranate (or a 200g pack pomegranate seeds)

 

for the dressing:

juice of 1 lemon

1 tbsp runny honey

1 clove garlic, crushed

1 tsp dijon mustard

6 tbsp olive oil

salt and freshly ground black pepper

 

to serve (optional):

2 x 250g packs halloumi, cut into 1cm thick slices

1 tbsp olive oil

 

What to do:

Add the quinoa to a small saucepan and pour over the hot stock. Bring up to the boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed.

 

Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a mixing bowl and whisking together. Slowly pour in the olive oil whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.

 

Bring a large pan of lightly salted water up to the boil and tip in the asparagus. Simmer for 2 minutes until just tender but with plenty of bite. Remove with a slotted spoon to a colander and allow to drain then tip onto a plate and allow to cool.

 

Add the kale to the boiling water and cook for another 2 minutes then drain and rinse under cold running water to cool quickly. Drain well, ideally spinning dry in a salad spinner.

 

Add the kale to the bowl of dressing, along with the spring onions, parsley, radishes and blanched asparagus. Toss together lightly to mix.

 

Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through. Spoon onto a serving plate and scatter over the pomegranate seeds before serving.

Parmesan polenta bowl with buttered British asparagus

Parmesan polenta bowl with butter-sautéed asparagus tips, basil and hazelnuts

Parmesan polenta bowl with buttered British asparagus

 

Don’t be put off if you haven’t used polenta before. It’s quicker and easier than mash and this bowl of comforting goodness topped with buttery British asparagus is on the table in 20 minutes.

 

Serves: 2

Preparation time: 5 minutes

Cooking time: 15 minutes

 

You’ll need:

a small handful of hazelnuts, roughly chopped

600ml vegetable or chicken stock

150g polenta

50g parmesan, freshly grated

30g butter

salt and freshly ground black pepper

200g British asparagus tips

a handful of basil, roughly chopped

 

What to do:

Add the hazelnuts to a large saucepan pan and set over a medium-high heat. Toast for a few minutes, stirring frequently, until golden brown. Tip into a small bowl and set aside.

 

Add the stock to the same saucepan and set over a high heat to bring up to the boil. Once boiling, slowly pour in the polenta, stirring constantly so no lumps form. Reduce the heat to medium low and continue to cook, stirring all the time, until its really thick – about 5 minutes. Take a little care as it does have a tendency to spit molten bubbles.

 

Turn off the heat and add most of the parmesan and most of the butter (reserving a little of both for later), stirring until its melted and smooth. Season generously with salt and pepper and cover with a lid to keep warm.

 

Bring a pan of lightly salted water to the boil and drop in the asparagus. Boil for 2 minutes until just tender but with plenty of bite. Drain well and tip back into the pan. Add the rest of the butter and the basil and season with a little salt and pepper. Toss well to mix.

 

To serve, divide the polenta between warmed bowls and top with the buttery asparagus. Scatter over the hazelnuts and sprinkle over the rest of the parmesan. Tuck in straight away.

One pan sausage-meatball roast with British asparagus and new potatoes

One pan sausage-meatball roast with asparagus, tomato and hasselback new potatoes

One pan sausage-meatball roast with British asparagus and new potatoes

 

An easy one pot dish that pairs seasonal superstars British asparagus and new potatoes with easy sausage meatballs and juicy vine tomatoes.

 

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes

 

You’ll need:

1kg small new potatoes

4 tbsp olive oil

1 tsp dried oregano

8 thick pork sausages

400g cherry vine tomatoes

2 cloves garlic, chopped

2 bunches British asparagus, trimmed and cut in half

salt and freshly ground black pepper

 

What to do:

Preheat the oven to 180°C fan.

 

Using a sharp knife, make a series of thin slices (about 2mm apart) all along the new potatoes, cutting down about three quarters of the way through so the potatoes stay intact at the base. Add to a large roasting tin and drizzle over the olive oil, sprinkle on the oregano and season with salt and pepper. Toss about to evenly coat. Roast for 10 minutes.

 

Cut each sausage into 4, peeling away and discarding the skins as you go. Remove the potatoes from the oven, scatter around the sausage pieces and slide back into the oven for another 15 minutes.

 

Remove the roasting tin from the oven once more, scatter over the tomatoes and the garlic and toss to coat, turning the potatoes so they are all cut side up. Slide back into the oven and roast for another 10 minutes. Finally, add the asparagus to the tin, tossing to coat and roast for 5 more minutes.

 

Remove from the oven and serve straight away.

Griddled British asparagus with feta and beetroot dressing

Grilled asparagus with feta and beetroot dressing

Griddled British asparagus with feta and beetroot dressing

 

Bright pink beetroot dressing and fresh green asparagus not only look beautiful together but taste amazing with creamy feta and zingy mint.

 

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

 

You’ll need:

125g cooked beetroot (1/2 a pack)

2 tbsp Greek yogurt

2 tbsp crème fraîche

1 small clove garlic, roughly chopped

2 bunches British asparagus, trimmed

2 tbsp olive oil

salt and freshly ground black pepper

100g feta cheese, crumbled

handful of mint leaves, chopped

 

What to do:

Set a griddle pan over a high heat to get really hot – this will take a good 5 minutes.

 

To make the dressing, add the beetroot, Greek yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.

 

Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the griddle pan and cook for about 5-6 minutes, turning regularly until lightly charred and just tender. You may need to do this in batches depending on the size of your pan.

 

Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle over the feta and the mint and serve straight away.

Brunch muffins with British asparagus, egg and bacon

Brunch muffins with poached eggs, asparagus tips and smoked bacon

Brunch muffins with British asparagus, egg and bacon

 

One British asparagus grower’s favourite way of eating his crop is in a bacon sandwich. Here we’ve taken inspiration from that and added a poached egg, because runny yolk and asparagus were made to go together.

 

Serves: 4

Preparation time: 10 minutes

Cooking time: 15-20 minutes

 

You’ll need:

2 tbsp olive oil

12 rashers smoked streaky bacon

4 English muffins, split

25g butter

4 large eggs

200g British asparagus tips

salt and freshly ground black pepper

 

What to do:

Preheat the oven to 120°C.

 

Add half the olive oil to another frying pan and fry bacon until crisp. Transfer to a plate line with kitchen paper and leave to drain.

 

Spilt the muffins open and toast on both sides, spreading with a little butter if you like. Transfer the muffins and the bacon to the low oven to keep warm.

 

Fill a deep-frying pan with boiling water from the kettle water and add a pinch of salt, setting over a high heat to bring to the boil. Reduce the heat to a minimum so you just see a few gentle bubbles forming. Crack an egg into to a small bowl and slide gently into the water, lowering the bowl as close to the water surface as you can so the egg doesn’t spread out. Repeat with the other eggs and leave to poach until cooking to your liking, about 5-7 minutes.

 

Bring a pan of water to the boil, add the asparagus and cook for 2-3 until just tender. Drain well, drizzle over the rest of the olive oil and season with a little salt and pepper. Keep warm with the muffins and bacon if the eggs are not quite ready.

 

Use a slotted spoon to lift the eggs from the water to a plate lined with kitchen paper. Allow to drain for a few seconds.

 

To assemble the muffins, start by adding 3 rashers of bacon to each muffin. Divide the seasoned asparagus between each muffin and finish with a poached egg. Top with other half of the muffin and tuck in immediately.

British asparagus, spinach and avocado salad topped with crunchy spiced oats

Asparagus, spinach and avocado salad topped with crunchy spiced oats

British asparagus, spinach and avocado salad topped with crunchy spiced oats

 

This super green salads is packed full to the brim of goodness and the spiced oaty sprinkles add a welcome kick of flavour and crunch.

 

Serves: 4

Preparation time: 10-15 minutes

Cooking time: 15 minutes

 

You’ll need:

 

for the spiced oats:

1 egg white

1 tbsp soy sauce

100g jumbo oats

2 tbsp sesame seeds

1 tsp dried chilli flakes (optional)

freshly ground black pepper

 

for the salad:

2 bunches British asparagus, trimmed

2 tbsp olive oil

2 large handfuls baby leaf spinach

2 ripe avocados

 

For the dressing:

3 tbsp Greek yoghurt

2 tbsp tahini

juice 1/2 lemon

Salt and freshly ground black pepper

 

What to do:

Preheat the oven to 180°C fan.

 

To make the spiced oats, add the egg white and soy sauce to a mixing bowl and whisk together for a minute or so until pale and foamy. Add the oats, sesame seeds, chilli flakes and a good grind of black pepper and stir until combined.

 

Tip onto a non stick baking tray, spreading out into a thin layer. Place in the hot oven to bake for 12-15 minutes, stirring halfway through cooking until crisp and golden brown.

 

Meanwhile, place the asparagus onto another baking tray and drizzle over the oil. Season well with salt and pepper and slide into the oven to roast for 6-8 minutes until just tender.

 

Make the dressing by adding the yoghurt, tahini and lemon juice to a bowl and whisking together with just enough cold water, about 100ml, to made a drizzle-able dressing. Season to taste with salt and pepper. Set aside.

 

Scatter the spinach over a large serving plate, or divide between individual plates if you prefer. Slice the avocados in half, remove the stone and peel and chop the flesh, scattering over the spinach as you go.

 

Top the salad with the roast asparagus and drizzle over the dressing. Finally scatter over the crunchy oats and serve immediately whilst the asparagus is still warm.

British asparagus with lemon and chive vinaigrette

Lemon chive vinaigrette served with asparagus

British asparagus with lemon and chive vinaigrette

 

Simply steamed asparagus drizzled with a classic lemon and herb dressing. Quick and easy it’s a perfect starter.

 

Serves: 4 (Enough for 2 bunches asparagus)

Preparation time: 5 minutes

Cooking time: 2 minutes

 

You’ll need:

juice and zest of 1 lemon

1-2 tsp caster sugar

6 tbsp olive oil

a small bunch of chives, finely chopped

salt and freshly ground black pepper

to serve

1 bunch British asparagus, trimmed

 

What to do:

Add the juice and zest of the lemon to a bowl and whisk through the sugar until dissolved. Gradually pour in the olive oil, whisking all the time, until it has emulsified. Stir through the chives and season to taste with salt and freshly ground black pepper.

 

We served this with lightly steamed asparagus. Place the trimmed asparagus into a steamer and steam for 3-5 minutes until tender but still with a little bite.

British asparagus, sweet potato and tomato shakshouka

Asparagus, sweet potato and tomato egg chakchouka

British asparagus, sweet potato and tomato shakshouka

 

This wholesome brunch dish is packed with nutrients and energy thanks to the asparagus and sweet potato. An easy one pot that will keep hungry crowds happy.

 

Serves: 2

Preparation time: 10 minutes

Cooking time: 30 minutes

 

You’ll need:

2 tsp cumin seeds

1/2-1 tsp chilli flakes, to taste

2 tbsp olive oil

1 large sweet potato, peeled and cut into 1cm chunks (about 400g total weight)

2 cloves garlic, chopped

400g cherry tomatoes, halved

1 bunch British asparagus, trimmed and chopped into bite size pieces

2-4 eggs, depending on hunger

a small handful coriander, chopped

salt and freshly ground black pepper

 

To serve

a drizzle of extra virgin olive oil

a dollop of Greek yogurt

 

What to do:

 

Add the cumin and chilli to a frying pan and set over a medium-high heat to toast for a couple for minutes. Once the spices are fragrant, pour in the oil and add the sweet potato cubes, stirring well to mix. Reduce the heat to a minimum and cover the pan with a piece of tin foil (or a lid if you have one). Leave to cook for 10 minutes, stirring once or twice, until the sweet potato is just starting to soften.

 

Remove the foil, add the garlic and stir through, then fry for a minute. Turn the heat up a little, add the tomatoes and a little salt and pepper and fry for another 5 minutes, stirring occasionally. Stir through the asparagus, recover loosely with the foil and cook for another 5 minutes.

 

Use a wooden spoon to push the vegetables aside to make 2-4 wells in the asparagus mix, cracking an egg into each. Recover loosely with the foil and leave to cook until the eggs are done to your liking, about 5-8 minutes for a set white and a runny yolk.

 

Season with salt and black pepper, scatter over the coriander, top with a dollop of Greek yogurt and a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread.

Sesame and Garlic Roasted British Asparagus

Pam Lloyd PR Asparagus Recipes (26th January 2016)

Sesame and Garlic Roasted British Asparagus

 

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

 

You’ll need

 

2 bunches of British asparagus, trimmed

2 cloves garlic, sliced very thinly

1 tbsp sesame oil

1 tsp red wine vinegar

Large pinch of Maldon salt

1 tbsp sesame seeds

 

What to do

 

Heat the oven to 200C/180C fan, put the asparagus in a wide bowl with the sliced garlic. Drizzle over the oil and vinegar, sprinkle with salt and toss well.

 

Transfer the asparagus and garlic to an oven tray (keep the bowl with the oil for later) and sprinkle over the sesame seeds. Roast for 10-12 minutes until softened and browning.

 

Once cooked tip the veg back into the bowl and toss again in the retained dressing, add a little more salt if necessary and serve immediately.

Raw British Asparagus, Carrot & Chia Salad

Pam Lloyd PR Asparagus Recipes (26th January 2016)

Raw British Asparagus, Carrot & Chia Salad

 

Serves: 1

Preparation time: 5 minutes

Cooking time:

 

You’ll need

 

1 carrot

4 asparagus spears

4 radishes

2 tsp cold-pressed rapeseed oil

Juice of ½ lemon

2 tsp raw honey

1 tsp chia seed
What to do

 

Use a vegetable peeler to ribbon the carrots and asparagus spears then cut the radishes into thin slices.

 

Combine the rapeseed oil, lemon juice and honey, season and beat well to combine.

Toss the veg in the dressing and sprinkle with chia seeds.

British Asparagus One-Pan Spring Chicken

Pam Lloyd PR Asparagus Recipes (26th January 2016)

British Asparagus One-Pan Spring Chicken  

 

Serves: 4

Preparation time: 5 minutes

Cooking time: 1 hour

 

You’ll need

700g new potatoes, halved

1tbsp Fussels rapeseed oil

8 chicken thighs

2 garlic cloves, unpeeled

4 sprigs of rosemary

1 lemon

1 bunch asparagus, trimmed

 

What to do

 

Heat the oven to 200C/180C Fan.

 

Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in amongst the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 minutes.

 

After 50 minutes toss the asparagus into the pan and give it a shake so the spears nestle in amongst the cooking chicken and potatoes. Cook for a further 8 minutes. Check that the chicken is cooked and the veg is tender.

 

Pick out the roasted garlic and squeeze the now melting centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warmed serving plate and drizzle over the dressing.
Tip: This recipe is easily doubled or halved.

British Asparagus, Salmon & Squash Rice Bowl

Pam Lloyd PR Asparagus Recipes (26th January 2016)

British Asparagus, Salmon & Squash Rice Bowl

 

Serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes

 

You’ll need

500g butternut squash, peeled and chopped into bite size pieces.

1 tbsp oil

2 tsp cumin seeds

Pinch of chilli flakes

2cm ginger grated

1 bunch British asparagus spears, trimmed

2 salmon fillets

2 tsp honey

200g cooked brown rice

1 tbsp peanuts, chopped

4 sprigs coriander

Squeeze of lemon

 

What to do

Heat the oven to 220C/200C Fan. Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile rub the ginger over the salmon and drizzle with honey.

 

After 25 minutes add the asparagus and salmon to the pan and cook for a further 10 minutes.

 

Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.

Mexican-style British Asparagus with Lime & Sour Cream Glaze

Pam Lloyd PR Asparagus Recipes (26th January 2016)

Mexican-style British Asparagus with Lime & Sour Cream Glaze

Serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

You’ll need

1 bunch British asparagus, trimmed
2 tsp oil
1 tbsp sour cream
½ lime
20g parmesan, finely grated
½ tsp chilli powder
½ tsp ground cumin

What to do

Brush the asparagus with oil and cook on the barbecue for 5 minutes, turning regularly. Meanwhile combine the sour cream and lime juice, and in a separate bowl combine the cheese and spices.

Once the asparagus is cooked, brush each with the sour cream mixture then sprinkle with the cheese and serve.

Add a little more or less spice to suit your taste.

Asparagus Tarragon & Almond Pizza Bianco

Asparagus Tarragon & Almond Pizza Bianco

Serves: 2

Preparation time: 5 minutes
Cooking time: 10 minutes

You’ll need

100ml crème fraiche
20g parmesan, grated
2 flatbreads
2 tbsp flaked almonds
1 bunch asparagus spears, trimmed
Tarragon or basil leaves
Few parmesan shavings to decorate

What to do

Heat the oven to 180C/160C Fan. In a bowl combine the crème fraiche and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crème fraiche leaving 1cm gap around the edge, sprinkle with almonds.

Cook in the oven for 10 minutes until the crème fraiche starts to turn golden.

Meanwhile steam the asparagus for 5-6 minutes until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.

Asparagus and Sweet Potato Hash with Avocado and Egg

Serves: 2

Preparation time: 5 minutes
Cooking time: 20 minutes

You’ll need

1 sweet potato, peeled and cut into small chunks
1 bunch British asparagus, spears halved
3tbsp olive oil
1 shallot, finely sliced
2 handfuls of sweet corn, frozen is fine
1 tsp garlic granules
1 tbsp sliced jalapeno peppers from a jar (optional)
1 avocado, sliced
1 lime
2 eggs

What to do

Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for 5 minutes then add the asparagus for 2 minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.

Tip the potatoes and asparagus into the hot pan with the shallots, sweet corn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.

While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.

Asparagus, Mozzarella & Bacon Sliders

Asparagus, Mozzarella & Bacon Sliders

Serves: 6

Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll need

9 British asparagus spears, trimmed
2 tsp olive oil
Juice of ½ lemon
6 slices of streaky bacon
150g mozzarella, sliced and patted dry
6 small buns, halved

What to do

Heat the grill to high. Lay the asparagus spears on a large plate, drizzle with oil, a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated.

Grill the asparagus and bacon on both sides until golden and cooked. Return the asparagus to the oily plate and roll it in the dressing once more.

Toast the cut sides of the buns. Cut the asparagus spears in half to fit into the buns. Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese.

Cut the bacon to fit the buns then top each slider with a crisp piece of bacon and the top half of the bun.

Asparagus Mac ‘n’ Cheese with Bacon Crumble

Asparagus Mac ‘n’ Cheese with Bacon Crumble

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

You’ll need

8 rashers streaky bacon
50g breadcrumbs
150g Cheddar cheese
300g macaroni
2 bunches British asparagus (spears trimmed and cut in half)
40g butter
40g plain flour
400ml milk
2 tsp Dijon mustard

What to do

Heat the grill and cook the bacon on each side until very crisp. Chop into small chunks and combine with the bread crumbs and ¼ of the cheese then set aside.

Boil the kettle to fill a large pan. When boiling vigorously in the pan add a pinch of salt and the macaroni. Cook for 9 minutes then add the asparagus and cook for a further 2 minutes.

While the macaroni is cooking, melt the butter in a small thick-based saucepan, sprinkle in the flour and stir with a wooden spoon. Cook whilst stirring for a minute then add the milk a little at a time, stirring continuously so it is absorbed into the flour and slowly makes a smooth sauce. If you get any lumps, don’t panic, just beat vigorously with the wooden spoon and they’ll disperse. Stir in the mustard, some black pepper and the remaining cheese.

Once the macaroni and asparagus are cooked, drain well and return them to the pan. Pour over the cheese sauce and stir to coat well. Tip the macaroni into a large oven dish, sprinkle over the breadcrumb mixture and return to the grill for the top to melt and brown.