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Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

Quinoa recipes

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

30 minutes

Spinach and cheese muffins

Cheese recipes

Spinach and cheese muffins

25–30 minutes

Three-cheese and baby spinach pies

Pie recipes

Three-cheese and baby spinach pies

25 minutes

Sticky rice with sweet soya pork

Sticky rice with sweet soya pork

Spiced lamb and leek pies

Lamb recipes

Spiced lamb and leek pies

15 minutes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

Chickpea recipes

Pumpkin, red lentils, chickpeas and spinach with apricot and nut couscous

30 minutes

Pan-fried fillet with crispy onion rings and aioli

Pan-fried fillet with crispy onion rings and aioli

20 minutes

Parsley-buttered hake

Fish recipes

Parsley-buttered hake

Spinach and feta frittata

Spinach and feta frittata

15 to 20 minutes

Fragrant fried chorizo

Fragrant fried chorizo

Spinach, Parmesan and soft egg salad

Egg recipes

Spinach, Parmesan and soft egg salad

Chilled asparagus summer soup

Asparagus recipes

Chilled asparagus summer soup

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Chilled asparagus summer soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 cloves crushed garlic
2 T butter
6 crisp spring onions, chopped
400 g baby spinach
300 g asparagus, chopped
3 cups vegetable stock
Cream

Method

In a saucepan, sauté cloves crushed garlic in butter until softened and fragrant. Add crisp spring onions, chopped, and cook with baby spinach and asparagus, chopped, until softened but still vibrant green in colour.
Add chicken stock and bring to a gentle simmer. Remove from the heat and purée the soup with a hand blender until smooth. Pour into a clean saucepan and heat over a low heat until warm. Serve with a drizzle of cream.