A SPRING Menu

All recipes serve 4

Asparagus with sauce vierge and cheesy potato croquettes

Pink peppercorn-crusted rack of lamb with new season peas and radishes served with salsa verdetossed Jersey royals

Shortcrust rhubarb tart with no-churn cinnamon ice cream

Starter

Asparagus with sauce vierge and cheesy potato croquettes

• 6 asparagus spears per person, 4 if particularly large

FOR THE SAUCE VIERGE

• 100ml olive oil• 1 tsp coriander seeds• ½ tsp fennel seeds• 1 tsp cumin seeds• 1 large tomato, skinned, de-seeded and finely diced• 1 shallot, finely diced• ½ bunch of chives, finely sliced• 1 lime, segments peeled• 2 tsp red wine vinegar• Sea salt