This tart is based on a recipe in The Art of Cookery, written by an English cook, Hannah Glasse, in the eighteenth century.
As the asparagus is not cooked for very long, each spear must be trimmed thoroughly of its woody end – there should be no trace of stringiness, and the total weight of the tender spears should not exceed 200 g.
This salad looks like a Bonnard painting – all hot pink and sharp green and sunny yellow – and tastes great! Variations are endless: pine nuts, grapefruit, crumbled fetta, potato crisps, to name a few. Proportions are never fixed in a salad like this. It is more important to relax and enjoy its assembly.
This very simple, fresh dish is ideal as a first course.
This cheesy bread and butter pudding is one of the best brunch dishes I have come across. It has to be prepared the night before, which makes for a flying start the next day.