Download - British Asparagus, Quinoa and Smoked Chicken Salad recipe

Wash the quinoa thoroughly then place in a saucepan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.

Add the asparagus to pan with the quinoa in and continue to cook for 5mins or until the asparagus is tender and all the water has been absorbed. Set aside to cool.

Transfer the quinoa and asparagus into a large bowl. Stir in the chicken, fresh and sunblush tomatoes.

Season to taste and garnish with a sprinkle of Dukkah.

Cook’s note:

Dukkah is an Egyptian spice mix made from a blend of nuts and seeds and spices. It is available in Marks & Spencer or you can make it.

Makes 6 servings

4 tbsp sesame seeds

2 tbsp cumin seeds

1 tbsp ground coriander

Pinch dried chilli flakes, optional

50g hazelnuts, finely chopped

½ teaspoon salt

Dry fry the sesame seeds, cumin and coriander for 3 minutes, in a non stick frying pan over a low heat, moving them about until they start to smell fragrant. Tip them out onto a plate.

Add the hazelnuts to the frying pan and fry for 1-2 minutes or until lightly golden. Stir the nuts, salt and chilli into seed mixture.

Store in an airtight container for up to 1 week.

Each serving contains:

Download - British Asparagus, Avocado, Bacon & Soya Bean Salad recipe

What to do:

Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.

Heat the vegetable oil in a small frying pan and fry the bacon until crispy.

Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.

Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.

Each serving contains:

Download - Warm British Asparagus & Lentil Salad with Poached Eggs recipe

What to do:

Preheat oven to 200°C/gas mark 6. Trim the woody ends from the asparagus and brush the spears with 1 tbsp of oil. Place the asparagus in shallow oven proof dish or roasting tin, season with a little salt and freshly ground black pepper and cook for 6-8 minutes or until tender.

Heat the remaining oil in a non-stick frying pan, add the onion, celery, garlic and chilli and sauté over a low heat for 5-10 minutes or until onions are soft.

Add the lentils and tomatoes and cook for a further 5 minutes or until the lentils are hot. Remove from the heat and stir in the coriander.

To poach the eggs, place a large saucepan of water on the hob and bring to a fast rolling boil. Crack the eggs into the boiling water and immediately lower the heat to low-medium for 2 minutes.

Divide the lentil mixture between two serving bowls, lay the asparagus over the lentil mixture. Using a slotted spoon remove the eggs from the water and gently place on the asparagus, break the eggs open slightly to allow the yolk to run out. Sprinkle over the coriander and serve immediately.

Each serving contains: