This Spanish-style omelette is perfect for serving warm with a summer salad, or try serving it cold, cut into wedges, for picnics or packed lunches. Serves 4-6 Ingredients 450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin 2 tbsp olive oil 1 small onion, chopped 6 eggs 4 tbsp milk Salt and freshly ground black pepper 110g(4oz) Cheshire Cheese or mature cheddar cheese, grated a handful of rocket or watercress, roughly chopped 50g (2oz) smoked salmon torn into

Ingredients 4 duck eggs 12 asparagus stems, woody part removed Little salt 225g (½ lb.) unsalted butter 6 anchovies, drained Juice of half a lemon Pepper Method Simmer the asparagus in lightly salted water till tender, either by steaming upright in a bundle, or in a large pan just not quite covering the asparagus stems with water. Meanwhile bring another pan of water to the boil for the eggs. Mash the anchovies with the lemon juice, butter and pepper. Carefully place the eggs

Ingredients 3 tbsp butter 1 onion (chopped) 2 cups arborio rice ¾ cup dry white wine 6-7 cups hot chicken or vegetable stock 1 bunch asparagus 150g button mushrooms (sliced) 2 tbsp butter 80g parmesan (grated) Method Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a ti