1 bunch of asparagus

4 baby leeks, or large spring onions

Olive oil

Salt and pepper


Snap off the ends of the asparagus (keep them for use in soups or stock) trim off the ends off and halve the leeks. Rub the vegetables all over with olive oil and season with salt and pepper.

Heat a griddle pan or heavy frying pan

Chargrill the vegetables by placing them on the hot griddle pan, and leaving them for a few minutes, until there are lines on one side. Turn the asparagus and leeks and cook on another side so that the vegetables have charred lines all over. You may need to do this in two goes if your pan is small. Cook until the asparagus stems feel soft. If you are using a frying pan you won’t get the charred lines; just cook until the vegetables are tender.


Dill and Pickle Dip


100ml Natural Yoghurt or crème fraiche (or dairy free alternative)

1 small clove of garlic, finely chopped (optional)

1 tbsp capers, rinsed

30g pickled gherkins

2 tbsp chopped dill

Lemon juice, honey, salt and pepper to taste



Finely chop the garlic, capers and gherkins and dill; you can do this by hand with a knife, or in a food processor.

Place the yoghurt in a bowl and add the chopped gherkin mixture. Mix well.

Taste and season with lemon, honey, salt and pepper.