Mint, pea and asparagus soup with parmesan biscuits.

I love a good soup, even in the warmer months. It's nice and light and even gives you a good dose of veggies. This recipe is simple, tasty, quick to make and looks great.

Recipe serves 6 people

Preparation time 30 minutes


40g spring onion

40g white onion

120g asparagus

40g fresh mint picked

1 Clove of garlic

250g frozen peas

200ml double cream

500ml vegetable stock

50g parmesan

Method: The beautiful thing about soup is its all going to be whizzed up, so you don't need to be delicate with the way you chop your ingredients.

Chuck in your asparagus, spring onion, onion and garlic with a good glug of olive oil.

Sweat for 2-3 minutes.

Pour in the vegetable stock and boil.

When it's boiling turn it down on to the lowest setting and leave for 15 minutes.

Chuck in your peas, they only need to cook for 2-3 minutes.

Use a food processor, or a hand blender if you have one to whizz up all the ingredients until smooth

Season to taste, when ready to serve pour in a drizzle of double cream Serve with Parmesan biscuits

Method for parmesan biscuits: Grate the Parmesan onto a baking tray.

Put into shapes and press down so the cheese is a little bit compacted Place under the grill until it turns golden.

Leave to cool then you have your funky Parmesan biscuits. Also good for serving canapés on.



Gorgonzola gnocchi with crushed walnuts.

Gnocchi isn't overly popular over in the UK, and I can't think why, it's delicious.

It can be served in so many different ways much like pasta. You can make your own gnocchi or alternatively supermarkets offer a good quality made product.

I have made an easy to make at home recipe using blue cheese. For any cheese lover this is a dream. Try it out.

Recipe serves 4 people

Preparation time 40 minutes


400g gnocchi

250g blue cheese (Gorgonzola)

100ml double cream

100ml vegetable stock

1 nutmeg

80g walnuts

40g fresh parsley (finely chopped)

Method: First up let's make the sauce... super simple, all you need to do is place the Gorgonzola, double cream and vegetable stock into a pan and leave on low.

When all the cheese has melted into the sauce.

Throw in the chopped parsley.

Grate half the nutmeg in the sauce.

Taste for seasoning.

Depending on which gnocchi you have depends on how long it takes to cook.

Boil a pan of water, when it's boiling season and chuck in the gnocchi.

If bought from the supermarket it should take 3 minutes.

When it is cooked, drain the water and and put the gnocchi into the Gorgonzola sauce.

Serve up in a bowl and crush the walnuts all over the top.

Grate some nutmeg over and serve with a drizzle of extra virgin olive oil.

The gnocchi would also go well with a sprinkle of Parmesan or Apple matchsticks.

Have a go!!