GRILLED ASPARAGUS, SORREL PESTO AND BURRATA

20 MINS SERVES 4

— 45g pine nuts

— ½ garlic clove, peeled — 40g sorrel

— ½ bunch of flat-leaf parsley

— 40g Parmesan

— 6 tbsp extra-virgin olive oil

— 2 x 250g bunches of asparagus

— juice of ½ lemon

— 2 x 125g balls of burrata

Toast the pine nuts in a small frying pan over a medium-low heat until lightly golden. Leave to cool, then place 35g in a food processor with the garlic, sorrel and parsley. Blitz until well chopped then finely grate in the Parmesan, season well and blitz again, slowly pouring in the extravirgin olive oil.

Place a griddle pan on a high heat. Snap the woody stems off the asparagus and griddle for around five minutes, turning halfway through, until charred but still with a bite. Toss with the lemon juice. Divide the asparagus between four plates and tear over the burrata. Season and drizzle each with the sorrel pesto, scatter over the remaining pine nuts and serve.

40 MINS SERVES 4

— 3 shallots

— knob of butter

— olive oil, for cooking — 500g Jersey Royals (or other new potatoes) — 500ml seafood stock — 500g mussels and clams

— 250g raw prawns — 250g skinless and boneless cod

— 100g baby spinach — 200ml crème fraîche — ½ bunch of mixed soft herbs, such as basil, coriander and parsley — 1 lemon

— crusty bread, to serve

Peel and finely slice the shallots. Place the butter and a drizzle of olive oil in a large saucepan. Pop on to a medium heat and add the sliced shallot to the pan. Sauté for 10 minutes, until starting to soften.

Cut the potatoes into even-sized chunks, about 3cm in size, and add to the pan along with the stock. Bring to the boil then simmer for eight minutes, until the potatoes are just cooked.

Meanwhile, prepare the seafood. Check and clean the mussels and clams well, discarding any that don’t close. Remove the veins from the prawns. Cut the cod into 2-3cm chunks.

When the potatoes are ready, stir in the spinach. After a minute, add all the seafood to the pan, bring back to the boil and cover with a lid. Reduce the heat to medium and cook for five minutes, until the prawns and cod are cooked through and the mussels and clams have had a chance to open. Discard any that are still closed.

Stir in the crème fraîche, season to taste and finely chop the herbs. Squeeze in the juice of half the lemon and stir in the herbs. Serve with bread and the remaining lemon half to squeeze.