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Summer fruit, elderflower and Prosecco jelly

This is a great dessert that is really tasty. It freshens the palate and you can make it before you need it − it keeps for about four or five days. You can make one large jelly in a tureen mould or dish, or you can do individual ones. Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.

Salmon with salsa verde and asparagus

Dean Edwards cooks up a delicious salmon dish seved with seasonal asparagus and a tangy salsa verde.

Asparagus and gruyère tart

This recipe uses four cheeses and seasonal asparagus to create a creamy home-baked tart. Jon Rotheram serves it up with a fresh watercress and roasted tomato salad.