Heat 3 tbsp olive oil in a hot deep pan, add 1 large diced onion, stir fry.

“A true classic, asparagus hollandaise and poached egg, the addition of the tarragon in the hollandaise adds a lovely element and using my poached egg tips, a nice running yolk. Perfect!”

“One of my favourite foods is warm quiche, the crumbliness of the pastry the soft texture of the eggy centre, combined with smoky bacon and fresh asparagus, serve simply with buttered potatoes & salad.”

“This is ideal for an easy starter for a dinner party, prawns in crispy batter with the soy and sesame asparagus is a lovely alternative way of serving asparagus that’s so easy and looks great.”

1. Tip the chicken breasts into a food processor and pulse until smooth. Add the Boursin Garlic & Herb cheese, egg white and seasoning and pulse to combine. Transfer the mixture to a piping bag and refrigerate for 1 hour until firm

Heat 3 tbsp olive oil in a hot deep pan, add 1 large diced onion, stir fry.

Slice the meats into ribbons and wrap a ribbon around each radish.

Radishes were introduced into Japan by the Chinese as a gift of goodwill and now - whether grated, pickled or used as a garnish, in sushi or in soups – is a widely established ingredient in the country’s cuisine. In this colourful canapé the crunchy, refreshing taste of the radish compliments the sweet tenderness of the meat making it the perfect party treat.

An open-faced sandwich of butter, radishes and fresh herbs is a French-countryside breakfast tradition. This recipe gives it a modern twist, and is a cheat’s delight, using Boursin topped with radishes instead. It’s also a great healthy lunchbox filler...

Cheshire Pork Pie is a delicous classic recipe to be found in cook books of bygone days. We asked a Nantwich baker to recreate it for us