400g/14oz asparagus spears, trimmed
borage flowers (optional)
1 tbsp roughly chopped chervil
1 tbsp wild garlic pesto, from above
½ unwaxed lemon, zest and juice
1 lemon, zest and 1 tsp juice
2 limes, juice only
1 red onion, thinly sliced
1 tbsp roughy chopped tarragon
100²µ/3½´Ç³ú wild garlic, roughly chopped
2 tbsp pink pickled onions, from above
180g/6oz plain flour
70g/2½oz light spelt flour or plain flour
sea salt and freshly ground black pepper
1 tbsp buckwheat groats
2 tsp caster sugar
40g/1½oz peeled hazelnuts, roasted
100ml/3½fl oz extra virgin oil
½ tbsp olive oil
½ tsp pink peppercorns, ground
1 tsp salt
½ tsp fine sea salt
125g/4½oz cold unsalted butter, cut into cubes
1 free-range egg yolk
320g/11½oz goats’ curd (or 200g/7oz ricotta mixed with 120g/4½oz soft goats’ cheese)
30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated
1 tbsp soured cream