Food & Drink

Food & Drink Asparagus risotto Me Come Dine With

Prep: 10 mins Cook: 25 mins Serves: 2

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two.

Ingredients

• 1 bunch asparagus (about 200g) • 800ml vegetable stock • 1 tbsp olive oil • 25g butter • 1 small onion , nely chopped • 175g risotto rice • 100ml white wine or vermouth (optional) • 25g parmesan or vegetarian alternative, nely grated

Method STEP 1

Snap the woody ends o the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut o the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.

STEP 2

Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continuously stir for a few minutes until it turns semi-transparent and makes a hissing sound. Stir in the wine, if using – it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.

STEP 4

Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or

Stir in the wine, if using – it will evaporate 2 mins more. Remove from the heat and top 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.

STEP 5

Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Lemon and elderflower traybake

Prep: 40 mins Cook: 1 hr and 10 mins plus chilling and cooling Serves: 12 to 15

is clever twist on the classic bakewell has a delicate oral avour, making it ideal for serving at spring garden parties or bake sales.

Ingredients

• 250g lemon curd, plus extra to decorate • 250g butter, softened • 250g caster sugar • 2 lemons, zested • 4 eggs • 100g self-raising our • 150g ground almonds

For the pastry

• 200g plain our, plus extra for dusting • 125g cold unsalted butter, cut into cubes • 1 tbsp caster sugar • 1 lemon, zested • 1 egg yolk

For the icing

• 200g icing sugar • 2 lemons juiced (use the zested lemons above) • 2 tbsp elder ower cordial

Method STEP 1

First, make the pastry. Tip the our, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles ne breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn’t coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly oured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.

STEP 2

Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.

STEP 3

Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and u y, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the our, then fold in the remaining our and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.

STEP 4

To make the icing, combine the icing sugar, lemon juice and elder ower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.

Treat yourself to elderflower wine

Prep: 10 mins plus 6 weeks fermenting, and up to a few months to clear Makes: 4.5 litre/1 gallon batch

Make your own delicious elder ower wine with our fabulous summery recipe. is delectable alcoholic drink is perfect for using our favourite seasonal ingredient.

Ingredients

• 25 heads elder ower • 200g sultanas , roughly chopped • 1 lemon , zested and juiced • 1kg sugar • 5g citric acid • 75ml cold black tea • 5g sachet wine yeast • 1 campden tablet

Method STEP 1

Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Trim the elder ower orets o the stems with scissors or a wide-toothed comb into a clean bucket.

STEP 2

Add the sultanas, lemon zest and juice to the bucket. Dissolve the sugar and citric acid in 2l boiling water and pour into the bucket. Cover and leave for 8 hours or overnight to steep.

STEP 3

Add the tea and 2.5l cold water, stir, then sprinkle the yeast over. Cover and leave in a moderate (1520C) spot, out of the sunlight, to ferment until the foam has died down – this usually takes ve days, but could be up to 14.

STEP 4

Transfer into a clean bucket or demijohn, leaving the sediment behind. Top up to 4.5l with cooled boiled water if desired. Cover tightly (a lid with an airlock is recommended). Leave to ferment, this usually takes six weeks (little trails of bubbles are a visual indicator).

STEP 5

When the liquid stops bubbling and clears a little, transfer to a clean bucket, leaving the sediment behind and adding the campden tablet. Leave to clear, which may take a few months, then decant into sterilised bottles. Store in a cool, dark place. e wine will improve for up to 18 months.