This week’s recipe comes courtesy of Emily Watkins, and a beautiful asparagus and hollandaise tart. Now the recipe itself serves 6, and was made in a large, fluted pastry tin. I decided, however, to avoid any going to waste I would do the recipe as 2 servings in 2 small pastry cases. So really these are tartlets! First up was

This week’s dish was perfect for a warm summer’s lunch outdoors; a new potato and pea presse with wild garlic mayonnaise from Frances Atkins, found in my Great British Chefs recipe book. Frances Atkins’s Yorke Arms has been high on my list of restaurants to visit for quite some time now. I was very pleased to be able to try

AMARETTO SOURS TIME! If you ever need to separate an egg yolk from an egg white, and don’t know what to do with the egg white, this is a great excuse for an easy cocktail – Amaretto Sours. It’s one of my favourite cocktails to make; it tastes so good, looks pretty and takes the edge off a rough day.

For a while now, I’ve been wanting to try my hand at slightly more complex recipes than I usually have time for. As it’s important to learn to walk before I run, I opted to go for something a little more simple. That’s why I went for a humble and traditional soup from Raymond Blanc of Le Manoir aux Quat’Saisons;