The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.
This salad was inspired by a love for Simon Bryant’s range of lentils, grown in South Australia and Victoria. Add a poached egg to turn it into a breakfast salad.
Prosciutto and parmesan cappellacci with brown butter and asparagus recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.
Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).
This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.
Miso broth with spring vegetables and tofu recipe - Stir miso into 1 litre water in a saucepan and bring to a simmer. Add wakame and simmer until softened (1-2 minutes).
If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.
Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.
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