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Spears of destiny: 17 ways to make the most of asparagus season


Last modified on Thu 13 May 2021 08.52 EDT
When asparagus season finally commences in Britain (from about the end of April to the end of June), we can often feel a bit guilty for giving those first spears anything but the simplest treatment: simmered until just done, drained and served, that’s it. Radical innovation, you might think, is best saved for the off-season, when the only available asparagus has journeyed thousands of miles and looks it. But variety doesn’t have to be complicated – there are lots of ways to liven up a serving of asparagus without overwhelming it. I don’t know exactly how many but, as usual, I stopped at 17. ....

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Lunchtime Legends: Jill Norman with Rosie Sykes


Jill Norman is an award-winning editor, publisher and author of books on food. Her culinary career began when she created the food and wine list for Penguin Books with authors like Elizabeth David, Jane Grigson, Claudia Roden, Julia Child, Alan Davidson and Richard Olney. This process led to travels in pursuit of food and drink, and becoming acknowledged as an international authority on herbs and spices, their origins and uses. Her books on food and cooking have been widely translated and won awards in many countries.
Rosie Sykes is a chef, writer and consultant. She has worked with some of the leading names in British food including Joyce Molyneux, Shaun Hill, Alastair Little, Delia Smith and Margot Henderson. She had her own pub in Clerkenwell, London and has helped establish kitchens for many other restaurants, delis and hotels nationwide. Her books include ....

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