The best chefs tell us to make the most of seasonal produce and that foods coming into season are at their absolute best so why not take advantage as Spring turns to Summer and sample some of the freshest fruit and vegetables at their peak.

Here are some fresh ideas that will help you make the most of Spring/Summer eating.

Zesty asparagus with parmesan

175g asparagus spears

½ lemon, zest and juice

10g unsalted butter

15g Parmesan shavings

Freshly ground black pepper to serve

Trim the asparagus of any woody stalk. Steam the spears for 5-10 minutes or until just tender.
Transfer the asparagus to a large bowl and toss with the butter, lemon juice and zest.
Pile the spears onto a large serving plate and top with parmesan shavings. Season with freshly ground black pepper before serving.

Cook’s tip:
Marinate asparagus in sesame oil, soy sauce and fresh chilli  for an oriental twist.
Go Veggie: Replace the Parmesan with vegetarian Cheddar.

Crisp-skinned coley fillets & sesame stir-fry salad

Serves 4

Prep: 5 minutes Cooking: 10 minutes       Total: 15 minutes

2½ tbsp toasted sesame oil

2 tbsp light soy sauce by Sainsbury’s

½ tsp caster sugar

1 tsp grated fresh ginger

1 red chilli, deseeded and sliced

2 tbsp plain flour by Sainsbury’s

4 coley fillets

1 tbsp sesame seeds

300g pack mixed pepper stir fry by Sainsbury’s

½ x 31g pack fresh coriander by Sainsbury’s, leaves chopped

100g bag baby leaf spinach by Sainsbury’s

1.In a small bowl, mix together 1½ tablespoons of the sesame oil, the soy, sugar, ginger and chilli. Set aside. Put the flour in a shallow bowl and season with freshly ground black pepper. Pat the fish dry with kitchen paper and dust the skin with the flour.

2.Heat ½ tablespoon of the sesame oil in a large frying pan over a medium heat. Fry the coley, skin-side down, for 4 minutes, until crisp and golden.Turn and fry for a further 2 minutes, until cooked through. Add the sesame seeds to the pan for the last 2 minutes, to toast. Remove the fish and sesame seeds, and keep warm.

3.Heat the remaining oil in the frying pan and add the stir-fry mix and coriander. Stir-fry for 1 minute, then transfer to a bowl and let cool slightly before tossing with the spinach and most of the dressing.

4.Serve the fish and the stir-fried veg, garnished with the toasted sesame seeds, with the remaining dressing on the side..

Berry soufflés with white chocolate

Serves: 6          Preparation time:  15 minutes    Cooking time:  25 minutes

5g unsalted butter for greasing

10g white caster sugar by Sainsbury’s

400g strawberries, washed, hulled and roughly chopped

225g raspberries, washed

150g blackberries, washed

1 tablespoon cornflour by Sainsbury’s

1 lemon, zest and juice

4 medium free range Woodland eggs by Sainsbury’s, whites only

50g smooth white chocolate by Sainsbury’s, melted, to serve

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease 6 dariole moulds or ovenproof ramekins with the butter, then sprinkle a little of the caster sugar in each.
2. Put half the fruit in a pan with 20g of the remaining sugar. Bring to a simmer and cook for 5 minutes, then transfer to a food processor. Whiz until smooth then pour back into the pan.
3. Mix the cornflour with the lemon juice then stir into the fruit purée with the lemon zest. Cook for 2 minutes until thickened, then pour into a bowl and let cool slightly.
4. Beat the egg whites with a hand-held electric whisk until soft peaks form. Whisk in the remaining sugar until stiff peaks form.
5. Gently fold in the purée then spoon the mixture into the moulds and smooth the tops with a knife.
6. Sit the moulds in a roasting tray, then pour enough boiling water into the tray to come half way up the sides of the moulds. Bake for 15 minutes.

Let cool for 1 minute, then turn out onto plates. Drizzle with the melted white chocolate and serve with the remaining berries.