Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

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.

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.

This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

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.

The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!