• White bean panzanella salad with tomato dressing, caperberries and anchovies
• Wafer crostini toasts topped with smooth chive cheese, broad beans and soft-poached eggs
• The classic pea-and-ham soup
• The healthy pea-and-ham soup
• The ultimate veggie burger

Cook asparagus

Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested.

If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.

Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band.

Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends.

They should be firm, not floppy, and a bright green.