Rosehip Syrup Recipe From Foraged Wild Dog Rose Hips

‘It’s great to watch dad cook like an alchemist, throwing ingredients into a pot. But we all know it will taste delicious…’

‘Wagamama’s succulent Katsu Curry is actually super easy to make, and the beauty is, you can have as much curry sauce as you like!’

This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

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.

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.

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!