Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.

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?

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.

Tuna and sweetcorn turned into a happy hour treat.

These rillettes are similar to potting tuna & sweetcorn or a making a pate of the combo. Whatever you call then, you have all the great flavours of tuna in sweetcorn in handy jar that keeps for days.

My version of a tuna & sweetcorn standard.

Your favourite combo, tuna and sweetcorn, now brought to you in the form of delectible croquetas!

The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.

Dad’s amazing chocolate panna cotta cake.

The proper Spanish way with tortilla and a neat trick for moreish chickpeas.

A traditional Italian roast pork joint for a special occasion.

As good a vegan cake as they come..

A list of our top family meals we used to have together when the children were growing up.

Dad’s take on combining tuna and sweetcorn.

Well, hers, mine – and Norma’s too…

Everyday greenery

A simple fool to knock up with strawberries and cream

A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.

Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

A lovely memory of a Seven Dials gem.

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

This may seem a little ‘left field’ or a crazy culinary ruse – but in fact it is grounded very objectively into our family’s Thanksgiving story…

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and piccante.

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and the piccante.

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.

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.