Squid with Choritzo and Chickory.

Clean the squid and dry with a kitchen towel.
Place a large knife inside the squid tube and with another knife slice across, giving a concertina effect.
Pre heat the oven to 180 degrees.
Slice the cooking choritzo and quarter.
Place a small amount of oil in a oven proof frying pan and put on a low heat - add the choritzo pieces and cook until they begin to release their oil.
Turn up the heat and turn the choritzo.
Add the squid tubes cook for a minute and turn.
Then add the squid tentacles, splash with balsamic vinegar and stir.
Add the red chicory and place in the oven for a few mins until the squid is cooked and the chicory has wilted slightly and serve.

Jersey Royals, Broad Beans, Mint Dressing and Comte.

Boil the potatoes in salted water.
A few minutes before they are cooked add the broad beans.
Leave to cool.
Finely chop up the mint leaves and add to olive oil and a dash of white wine vinegar.
When the potatoes and beans have cooled but are still warm dress with the mint vinaigrette.
Serve with shavings of comte cheese.
Pecorino or any other good quality hard cheese would also work well.

Self Saucing Asparagus.

Break off the woody end of the stalks and discard.
Pack the spears into the bottom of a saucepan and half cover with boiling water - put on hob and steam until cooked.
Remove the spears and keep warm.
Add a knob of butter and a dash of Sherry vinegar (balsamic also works well) to the water and boil to reduce.
When it is a sauce like syrup poor over the spears and serve.