Asparagus, Pea and Parsley Soup.

Cut the woody end off the asparagus stalks and discard.
Chop the stalks but reserve a couple of dozen tips. Place in a pan with slightly salted water and a couple of large handfuls of frozen or fresh peas and chopped parsley.
Bring to the biol and reduce to a simmer until asparagus is cooked, about 15 mins.
Place in a blender and blitz.
Push through a fine sieve to remove any pulp and return to the pan. heat gently, check and adjust the seasoning if the soup needs it.
While it warming through steam the remaining asparagus tips and roll in melted butter.
Serve the soup with the tips on top along with some freshly chopped parsley.

Cauliflower Four Ways.

This is a wonderful starter, but each of these ways of cooking cauliflower would work as a starter or side in their own right.
Get a whole cauliflower, strip off the leaves (you could take the leaves off the stalks and wilt them down for an extra element to the dish), cut the stalk off so the flower sits on a chopping board.
Cut a 2cm wide strip right through the middle of the cauli - this is your steak.
Set a side for cooking later.
Break off the smaller florets and put in a steamer.
Steam for five mins until par cooked and leave to cool.
Finely slice the larger florets - you should get a good three or four slices from the centre of the florets.
Dress them with white balsamic and some good oil.
Add capers and and some chopped parsley. Leave to marinade.
Gather together all the off cuts and left over cauli and place in a saucepan with a little slightly salted water, boil for a few mins until the cauli is cooked through and drain off the cooking liquid.
Add grated  parmesan and blitz until smooth - return to the pan and keep warm.
Make a spice mix by crushing a teaspoon of coriander seeds, a tea spoon of cumin seeds, a quarter of a tea spoon of celery seeds, 3 or 4 pepper corns, a quarter of a tea spoon of fennel seeds, a dash of cayenne pepper (or dried chilli flakes) and a dash of celery salt in a mortar and pestle (your spice mix can be all or some of these or different spices of your choice).
To cook the cauli steak pre heat the oven to 180 degrees, melt a knob of butter in a oven proof pan and fry the steak on one side until coloured.
Flip it over and put in the oven for 10/12mins or until it is soft, but retains its shape.
Meanwhile in a small saucepan heat some oil.
Toss the steamed florets in the oil until coated the add the spice mix and cook until  crispy on the outside.
Plate up the warm puree, serving the spiced, roasted steak and cauli salad around it.

Lamb Neck Fillet with Asparagus, Watercress, Fennel and Raddish Salad & Mint and Parsley Dressing.

Season the lamb and marinade in a little olive oil and lemon juice for a few hours or over night.
For the dressing and chopped mint, parsley, a good quality vinegar, halve a clove of garlic and oil in a blender and blitz.
Griddle the neck fillet on a high heat caramelizing the out side but leaving the inside blush pink.
While the meat is cooking cut the woody ends of the asparagus and peel off the the outer stringy bottom ends of the stems. Steam for around 8 mins depending on the thickness of the stalks.
Roll in melted butter and a grind of pepper.
While the lamb is resting add the dressing to a small saucepan and put on a gentle heat.
Finely chop the fennel and radishes add to the watercress and dress lightly with oil a bit of lemon juice and a little salt.
Plate up the lamb on the dressed salad drapping the asparagus over the top and drizzile with the parsley and mint dressing.
Serve.