IN SEASON
salted boiling water to cover it, cooking it for only 1 minute once the water has come back to the boil. Drain, cool in cold water, then drain again, making sure it’s thoroughly patted dry with a tea towel.
3 Cut the asparagus stalks two thirds of the way down, saving the lower stems for a chilled soup.
4 Brush the pastry lightly but thoroughly all over with melted butter. Cut each sheet into 4. Place an asparagus spear along the bottom of each fi lo piece and roll up snugly but not over- tightly. It should have about 2 rolls – any more and the layers of fi lo get too built up, resulting in a crispy outside but a disap- pointing centre.
1 Place tiger prawns in a bowl and marinade in garlic, olive oil and lime overnight. 2 Blanch mange tout in simmer- ing water and refresh in cold to ensure their colour is not lost.
3 Wrap mange tout around the tiger prawns and serve.
www.theharbourkitchen.com, photograph: Daniel Scott
ASPARAGUS CIGARS
This is a great little snack for parties, so simple, a winning timesaver. Double or triple the recipe, as the cigars disappear quickly.
Makes 16
❤ 16 stalks of British asparagus
❤ 4 sheets of ready-made fi lo pastry
❤ 50g unsalted butter, melted ❤ 2 handfuls of fi nely grated ❤ Parmesan cheese ❤ Flaked sea salt ❤ Ground black pepper
1 Preheat the oven to 210C/fan 190C/gas 61/2.
2 In a saucepan, cook the asparagus in enough well-
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5 Picking each cigar up with your fi ngers, brush the outside with butter again, then scatter the grated Parmesan thoroughly over the top.
6 Lay the cigars on a tray lined with greaseproof paper, with the outside edge of the fi lo underneath (this stops them un- ravelling when they cook). Grind over a heavy bombardment of black pepper.
7 Cook the cigars in the oven for about 10–15 minutes, or until deep golden and very crisp.
8 Pile up on a plate and serve.
What to eat next by Valentine Warner,
publisher: Mitchell Beazley get your 3rd
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