Butter-poached asparagus, leeks & peas
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Harissa & marmalade roasted roots
These sticky, caramelised root veggies have a dollop of marmalade to bring a sweet fruity element and delicate rose harissa for a little heat
This Dauphinoise makes an impressive addition to the Sunday lunch table. Pile in the cream, potatoes and thyme for a moreish, crispy delight