Salmon can be left out to make it vegetarian and spinach or broccoli could be added instead.

Ingredients:

400g of Asparagus trimmed and sliced lengthways in half

4 spring onions, trimmed and finely chopped

8 large eggs

2 tbsp quark

Sea salt and freshly ground pepper

8/10 slices of smoked salmon, cut into strips

Low calorie cooking spray or a little bit of butter

30g grated cheddar cheese

Method:

Steam the asparagus until just tender and then set aside to cool.

Add the cooking spray or butter to a frying pan and pop in the spring onions, over a medium heat and fry for a couple of minutes until softened.  (You can fry, instead of steaming, the asparagus with the spring onions if you want to).

Beat the eggs with the quark and a pinch of salt and pepper until smooth.

Arrange the asparagus, smoked salmon and spring onion in a greased flan dish and pour over the egg mixture.  

Sprinkle over the grated cheddar. Bake in the over for 20-25 minutes or until set and golden brown on top.

This can be served warm or cold with a crisp green salad or a rocket and Parmesan salad.

Ingredients:

1kg rhubarb (fresh or frozen)

400g white caster sugar

1litre gin (can be the cheap stuff!)

Thumb size piece of root ginger

Method:

Chop the rhubarb into thumb size pieces and the roughly chop the root ginger

Throw all the ingredients together in a large Kilner jar (or similar) and stir. Seal the lid and leave for 2 weeks before tasting. Add more sugar if necessary. 

Drink between 2-6 weeks with tonic for a fresh summer taste. There's no need to leave it for months like a sloe or damson gin. Enjoy!

There is a lot of wild garlic in and around Wennington. This simple recipe serves 4.

Ingredients:

2 tbsp olive oil

8 spring onions, sliced

225g potatoes, peeled and diced

Handful of wild garlic

600ml vegetable or chicken stock

350g shelled peas

Handful of wild garlic leaves

Handful of fresh mint leaves

Salt and freshly ground black pepper

2 tbsp double cream

Chopped wild garlic leaves to garnish

Method:

Heat the oil on a large saucepan and saute the onions until softened for 1 minute.

Add the potatoes and stock and bring to the boil. Reduce the heat and simmer gently for 20 minutes. Add the peas.

Roughly chop the wild garlic and mint leaves and add to the pan, simmer for 5 minutes. Remove from the heat and allow to cool slightly then puree. Return to the pan and reheat gently.

Season to taste with salt and pepper and ladle into bowls. Serve topped with a little cream and wild garlic leaves to garnish.

Ribollita is a famous Tuscan bread wholesome soup that can be eaten as a main meal. It is often made from leftovers. It is equally lovely served with chunks of ciabatta on the side rather than stirred in or even with no bread at all!

Here’s a very simple version of it, to serve 4:

Ingredients:

3 tbsp olive oil

2 medium red onions

3 carrots, sliced or small chunks

3 celery sticks, roughly chopped

3 garlic cloves, chopped

1 tbsp chopped fresh thyme (or 1tsp dried)

400g/14oz canned cannellini beans, drained and rinsed (I sometimes substitute this with 140g dried, soaked and cooked beans)

400g/14 oz canned chopped tomatoes

600 ml/1 pint water or vegetable stock

2tbsp chopped fresh parsley

500g/1lb 2oz Savoy cabbage, trimmed and sliced (or cavolo nero)

1 small, day old ciabatta loaf, torn into small pieces

Salt and pepper

Extra virgin olive oil to serve

Method:

Heat the oil in a large saucepan and cook the onions, carrots and celery for 10 – 15mins, stirring frequently. Add the garlic, thyme and salt and pepper to taste. Continue to cook for a further 1 – 2 mins, until the vegetables are golden and caramelised.

Add the cannellini beans to the pan and pour in the tomatoes.

Add enough of the water to cover the vegetables. (I use all the 600ml)

Bring to the boil and simmer for 20 minutes. Add the parsley and cabbage and cook for a further 5 minutes.

Stir in the bread and add a little more water, if needed. The consistency should be thick.

Taste and adjust the seasoning if needed.

Ladle into warmed serving bowls and serve hot, drizzled with extra virgin olive oil.