In season now: asparagus and rhubarb

Finest Norfolk asparagus

Fresh Hall Farm asparagus

English asparagus has a short season, but the finest flavour. First cut is on St George’s Day on 23rd April, with the final cut on the longest day of the year, Midsummer’s Day on 21st June.

Grown by Johnny Cave at Hall Farm, West Rudham. Cut and delivered daily you can expect it to be super fresh and as tender as possible.

Field rhubarb

Outdoor rhubarb is at its peak, slightly more robust than the early kind, it’s perfect whether roast or gently poached. Whizz into a fool with thick cream or yoghurt, enjoy with a sprinkling of granola or muesli for breakfast, or bake in a crumble.

To cook: trim, wash, cut into lengths and place in a baking dish. Scatter with sugar and a little orange juice to bake in the oven, or poach very gently in a pan with sugar syrup, so that the stems don’t lose their shape. Good additions are orange rind, or matchsticks of ginger (candied stem ginger or fresh are both good) or a star anise.