Asparagus, poached egg & parmesan salad

The easiest way to cook British asparagus is to dry-fry or griddle it – quickly, delicately – enhancing and adding to the flavour and texture of the spears with some crisp charring. This dish has a really fast turnaround time if you poach, warm and griddle simultaneously. Serve with some good crusty bread for mopping up every last drop of golden yolk.

Cauliflower Cheese & bacon tart

In this dish the classic combination of cauliflower and cheese is taken up a notch with the addition of smoky bacon and a pastry crust. The intense taste and creaminess of cheddar works beautifully, adding a richness and depth of flavour that makes this an impressive picnic or supper dish.