Asparagus in melted Lemon and Parmesan Butter

Method

Mix the butter, lemon zest and grated Parmesan together and season with the garlic salt. Put it to one side.

Snap the asparagus 2 to 4 cm from the base of the stalks (the spears should find their own breaking point). If the asparagus stalks are especially thick then trim away any tough-looking ears on the stalks, as these can have a bitter taste.

Place the asparagus in a wide saucepan or large, deep frying pan of vigorously boiling salted water. Cook for 2 to 4 minutes depending on the stalks' thickness until just tender. Remove from the water and shake off any excess water.

Place on a warm plate and scoop the flavoured butter on top. Turn the asparagus so the butter melts over every spear, and then sprinkle over some sea salt.

Vegetable Moussaka

Method

Preheat the oven to 180C/350F/Gas 4. Wash the lentils then bring them to the boil in the water. Cover and simmer for 40 to 45 minutes or until they are soft.

When they are ready, drain, reserving the liquid for stock.

Heat 2 tablespoons of oil in a frying pan and fry the onion and garlic gently so that they remain translucent. Now add the chopped mushrooms and cooked lentils and cook for a further few minutes, mixing everything well.

Remove the vegetables from the pan using a slotted spoon if possible, so that as much oil as possible is left in the frying pan.

Put the vegetables in a bowl and mix in a little stock, 2 to 3 tablespoons of tomato purèe plus the oregano. Season this well with nutmeg, salt & freshly ground black pepper. Now add a further 2 tablespoons of oil to the frying pan and fry the aubergine slices until they are soft, turning them over continually.

Put the slices onto some kitchen paper to drain and let them cool.

Grease a 3 pint (1 3/4 litre) ovenproof dish and put a layer of lentil and mushroom mixture in it, then a layer of aubergines, then one of potato and tomato slices.

Now make the white sauce by melting the butter in a small saucepan and stirring in the flour. Cook this for 2 - 3 minutes.

Pour the milk on it and bring the sauce to the boil, stirring constantly.

Simmer for 5 minutes and then allow it to cool.

Beat in the egg and season the sauce with mustard, salt and freshly ground black pepper.

Now pour the sauce over the top of the casserole and sprinkle the grated cheese over it all. Bake for 40 minutes until the cheese is golden brown and bubbling.

Serve piping hot.

Rhubarb Dessert with Lemongrass and white chocolate shavings & Rhubarb Lemonade

Method

Wash and trim but do not peel the rhubarb. Cut into chunks approximately 3 cm long and put into a warm pan with the water, sugar and lemongrass. Cover and simmer and cook until pulpy, which usually takes about 10 minutes.

Strain through a sieve and reserve the juice. Allow the pulp to cool down.

Add the icing sugar to the mascarpone and whisk it in, then gently fold in the créme fraéche and half of the rhubarb.

Put the remaining rhubarb into four dishes or glasses and spoon the mixture on top.

Allow this to set and cool in the fridge.

Serve with the chocolate shavings on top.


To make the rhubarb lemonade:

Pass the juice through a fine sieve and then add the lemon juice and taste. Add the wine if you want to make it alcoholic and chill well in the fridge or freezer for a short while.

Serve in small iced glasses with the dessert and some shortbread biscuits.