Asparagus and Serrano Ham in Filo Pastry with Herb Mayo.

Lightly steam your asparagus spears until par cooked.

For the herb mayo finely chop a selection of herbs - parsley, dill, thyme, sage, chives, oregano etc - if using strong flavoured herbs like mint and tarragon use a little more sparingly in the mix - and mix with mayo, leave to infuse.

Roll the par cooked spears in parma ham, which is sprinkled with a little finely chopped parsley and mint, and then roll in the filo pastry.

Pace each wrapped spear on a greased baking tray and brush with veg oil or a little melted butter and bake in the oven for ten mins or until the pastry colours golden brown and serve with the herb mayo.

Strawberry Fool.

Hull and half a punnet of strawberries, reserve a third of the best berries and place the rest in a food processor and blitz with lemon juice and icing sugar to make a puree.

Place the reserved strawberries in a bowl and sprinkle with caster sugar and a small dash of rose wine or a nice liquor and leave to macerate.

In a large bowl, or food processor, whip double cream until it forms soft peaks then add the same amount of greek yogurt and beat until it thickens.

Scoop the cream / yogurt mixture into glasses with the occasion scoop of the strawberry puree forming uneven layers.

Refrigerate for an hour or so to set.

Decorate the top with the macerated strawberries and serve.

Parma Ham and Steeped Cherries.

To make the dressing place a spoon full of dijon mustard in a bowl, add a splash of white wine vinegar and mix, slowly add extra virgin olive oil while continuing to whisk until you have an emulsion.

Season with a little salt & black pepper and mix in thoroughly.

Half and stone the cherries, place half in a bowl and steep (soak) in good quality vinegar such as sherry or white wine for half an hour or so.

Serve all the cherries, steeped and unsteeped with slices of parma ham and a salad of seasonal leaves dressed with the dijon dressing.

Squid, Red Wine and Oregano.

Prepare the squid and rinse under a cold tap, drain, dry and set aside in a cool place.

In a non stick pan dry fry a hand full of fennel seeds until they start to release their aromas.

Pound a couple of garlic cloves with some good sea salt in a pestle and mortar, add the fennel seeds and a finely chopped red chilli and pound some more.

Cook a chopped onion in some good oil until soft and sweetened then add the garlic and fennel paste and cook for a few more minutes to combine.

Now add a little orange zest, a couple of de-seeded and sliced red peppers, dried oregano and some halved cherry tomatoes,

Turn up the heat and add a small glass of good red wine, burn off the alcohol, season with salt and pepper.

Reduce the heat to a low simmer and cook with a lid on until the peppers have softened.

Heat some oil in a frying pan.

Season the squid with salt and pepper and cook (reserving the tentacles) on a high heat for a minute or so on each side - this can be done in batches - throw the tentacles in last as they only take 30 seconds or so to cook.

Add the cooked squid to the stew and combine.

Serve with crusty bread to soak up all the juices.

Barbecued Lamb Cutlets with Asparagus.

For the lamb marinade crush garlic in a mortar and pestle with a little rock salt and combine with olive oil, lemon juice, dried oregano,  a finely chopped red chilli, and pepper.

Marinade the lamb overnight covered in the fridge, but remove it from the fridge several hours before cooking in order to bring it up to room temperature.

Trim the woody ends off the asparagus and roll in good oil with a little salt and pepper.

Barbecue the lamb spooning over any excess marinade while it is cooking.

When the lamb is resting quickly griddle the asparagus - this will only take a minute or two to cook and serve.

Lemon Posset.

Mix caster sugar with double cream in a saucepan and bring to the boil.

Turn down the heat a little and keep it at a low boil - stir to stop it catching.

after 3/4 mins remove from the heat and leave to cool.

Stone some cherries and place 3/4 in a saucepan with a drop of water and some caster sugar.

Heat on a gentle heat until the fruit collapses.

Push the pulp through a sieve and return to the sauce pan (add more sugar if desired) and reduce to a syrup.

Add lemon juice to the cooled cream and sugar mixture, decant into glasses and place in the fridge for a few hours to set.

When set add the cooled cherry syrup to the top with the reserved cherry halves.