I discovered the delicate flavours of asparagus as an adult.  My mum never cooked it and I'm not sure she has tasted it even to this day.  The British asparagus season is short-lived but this year I created this lightly spiced dish that is great either as a starter or as a vegetarian barbecue dish.

In other news, my talented nieces have been creating food videos and this one shows you three delicious smoothie recipes in three minutes.  Enjoy.

One of Steve's favourite childhood memories is eating fresh tomatoes grown by his grandfather straight from the vine.  We always have several punnets of tomatoes in the fridge and every week we use any excess to make this dish.

They are great with sandwiches, salads, barbecues, picnics or just as a cheeky nibble as you walk by the fridge.

Steve is away bivvy bagging* in Norway this week.  Whilst it has been lovely to have a week to myself - catching up with friends, enjoying the peace and quiet, sleeping diagonally across the bed... - I have missed him and am planning a menu of his favourite foods for his return on Sunday.

Steve has an aversion to mayonnaise so extreme that he treats any food served with a white sauce with scepticism.  The recipe below is made with creme fraiche and tastes great - especially with a barbeque on a hot summer day.  If you want a low fat version substitute natural set yogurt with the creme fraiche.

The first time I tasted Maille's mustard with Chablis and black truffles was in Selfridges food hall last Christmas.  The flavours were so concentrated and rich that I couldn't stop myself from exclaiming aloud - I really needed my own jar and I wasn't going to share it with anyone.  I then saw the premium price tag, put the jar back on the shelf, and resolved to add it to my Christmas list for this year.   In a happy turn of events, however,  I recently received a gift set from Maille containing a jar of their mustard with white wine, celeriac and black truffle along with a bottle of walnut oil.  Feeling inspired, I have created this recipe for goat's cheese terrine that showcases these two condiments in a fabulous seasonal starter.

Since doing my Cordon Bleu diploma I've been finding dinner parties increasingly stressful.  I seem to feel that unless I have spent 12 hours cooking then I haven't really made an effort for my guests. Unsurprisingly this has resulted in me not enjoying giving dinner parties and so for the last one, Steve and I decided on an Indian menu using recipes from this blog.  Steve managed to cook a delicious meal for six people within 90 minutes while I had a manicure and pedicure in the next room.  Our guests had a fabulous evening and everyone raved about the food.  Steve can definitely do the cooking going forward!

This recipe is a great starter for a stress-free dinner party as it looks colourful and you can do most of the preparation well in advance.

I created this recipe for pull-apart walnut bread as part of the menu for my penultimate exam for my Cordon Bleu Diploma last year.  It is incredibly quick and easy and the resulting bread has a fluffy, soft texture and a slightly sweet, nutty taste.  It's very versatile and goes well with a multitude of dishes including carrot soup, cheese boards and goats cheese terrines.
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