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…

Inspired by the ricotta tarts made in Naples at Easter.

Sausages and seasonal squash make a great combo. Here they are served with sage and onion gravy to make a perfect autumn supper.

Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.