Asparagus and Brie Toast Bites
Tender asparagus and softened leek are folded with brie, ricotta, chives and Dijon mustard. Serve the warm topping on small grilled toasts.
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Chicory and Celeriac Couscous
Chicory, celeriac, leek and onion cook until tender before crème fraîche and butter are added. Couscous and brown rice are folded through the creamy vegetables.
Potato and Mushroom Rice with Brie
Potato, mushrooms, tomato and onion cook with tarragon until tender. Brown rice is heated through, then Brie and chives are folded in.
Roasted Potato and Pea Sauce
Tender raw green peas are blended with yogurt, parsley and chives for a bright green sauce. Roasted potato is mashed separately and folded through by hand, with red wine vinegar providing a tart edge.
Salmon and Lentil Soup with Asparagus
Salmon, cooked lentils and asparagus simmer in an onion broth infused with a little bay leaf. Crème fraîche and tarragon are stirred in at the end.