ASPARAGUS CASARECCE WITH PRAWNS

Casarecce is one of my favourite pasta shapes that I often turn to instead of macaroni. This creamy sauce makes a star out of asparagus stalks.

SERVES 4

400g thick or thin asparagus spears, woody ends trimmed (about 300g prepared weight) 2 tbsp extra virgin olive oil, plus extra to serve

3 garlic cloves, peeled and halved lengthways

80g crème fraîche

25g freshly grated parmesan, plus extra to serve

2 handfuls flat-leaf parsley leaves and fine stalks, plus extra, finely chopped, to serve a fresh grating of nutmeg

350g casarecce pasta 150g cold-water prawns

Cut off and reserve the asparagus tips, and thickly slice the remaining stalks. Drizzle

1 tbsp oil over the base of a small saucepan, scatter over the garlic and pile the sliced asparagus stalks on top. Add 100ml water, season and bring to the boil, then cover and cook over a medium heat for 5 minutes.

Tip the contents of the pan into a blender, add the crème

fraîche, parmesan, parsley and a generous grating of nutmeg and whiz to a smooth, rich sauce the consistency of pouring cream. Taste and adjust the seasoning accordingly. Return this to the pan. Gently reheat to serve. (It can be made well in advance.)

Bring a large and a small pan of salted water to the boil. Add the pasta to the large pan, give it a stir and cook according to the packet instructions until it is al dente. A few minutes before it

is cooked add the asparagus tips to the small pan and cook for 2 minutes, then drain using a colander. Return to the pan and toss with the remaining 1 tbsp oil and some seasoning, then mix in the prawns and very gently warm through.

Drain the pasta using a colander, return it to the pan, pour over the warm sauce and toss. Serve with the asparagus tips and prawns on top, scattered with extra parmesan, parsley and a drizzle of oil.

ONE-POT CHICKEN WITH NEW POTATOES & NEW SEASON GARLIC

I always look forward to the narrow window when new season garlic makes an appearance alongside tiny earth-crusted potatoes with their fine papery skin. Standard garlic or even smoked garlic works equally well here.

SERVES 4

2 tbsp extra virgin olive oil 600g miniature new potatoes (about the size of walnuts), scrubbed or skin-on

4 x 200g skin-on chicken breasts 1 head of new season garlic, outer skin removed and broken into cloves 200g young rainbow chard, stalks and leaves separated

170g greek yogurt

½ tsp sumac, plus extra for dusting 1 tbsp lime juice

2 heaped tbsp toasted pine nuts (see tip)

Heat the oil in a large cast-iron casserole over a medium heat and fry the potatoes to lightly colour them, then transfer to a bowl. Next, season the chicken all over and fry the flesh side for a minute or two to lightly colour it, then turn and brown the skin side for about 7 minutes, until golden.

Scatter the potatoes and garlic cloves over and between the fillets, cover the pan and cook over a low heat for 20 minutes until the chicken is just cooked through and sitting in a small pool of juices.

Transfer the chicken to a warm plate to rest, and pop the garlic cloves into a small bowl. Cover the pan and cook the potatoes for another 5 minutes. Thickly slice the chard stalks and shred the leaves. Add the stalks to the pan and cook covered for another 10 minutes, stirring in the leaves halfway through.

Meanwhile mash the garlic with a fork, then stir in the yogurt, sumac, lime juice and a pinch of salt.

Serve the chicken with the potatoes and chard with the sauce spooned alongside. Dust with a little more sumac and scatter with toasted pine nuts.

Pine nuts can be toasted in a dry frying pan over a medium heat, tossing almost constantly until evenly coloured. Transfer to a plate and leave to cool.

TIP

BURRATA, BROAD BEAN & PEA SHOOT SALAD

As soft cheeses go, burrata is on the wicked side, turning this salad into an indulgence. Frozen baby broad beans are not to be sniffed at if fresh prove elusive – they’re one of my freezer staples at any time of year.

SERVES 2

200g baby broad beans 2 tbsp extra virgin olive oil 1 tbsp lemon juice

1 tbsp finely sliced shallot 30g pea shoots

1 ball burrata, torn into 3cm-4cm pieces

Bring a medium pan of water to the boil and cook the beans for 6-7 minutes until just tender if fresh (or according to the packet instructions if frozen). Drain using a sieve, return to the pan, refill with cold water and leave to cool for 10 minutes.

Drain the beans, shake dry and place in a medium bowl, peeling the papery skins off half of them. Dress with the oil, lemon juice and some salt and pepper, then mix in the shallot and fold in the pea shoots.

Divide the salad and burrata between two plates.