Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

‘A beautiful chocolate flan from Dad inspired by the flavours of Mexico.’

This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.

Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style dish.

Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?

This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…