Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

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.

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.

‘These artichokes are a real treat! They taste amazing with a beautiful vinaigrette to dip the leaves in. But the best bit is yet to come!’

Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.