Perfect for those warm summer nights (when we get them). This dish is light, herby and satisfying every time. Ideal for when you don’t have the time to spend cooking, or don’t want to heat up the kitchen too much, but you still want a delicious dinner.

This dish, lemon asparagus risotto, is a beautiful use of seasonal asparagus, and leeks, the creaminess of the rice as it cooks down slowly. The lemon cuts through that richness, and allows the earthiness of the vegetables to shine. Combined with the bite of the cheese crisp, this creates a textural variation that makes every bite a new experience.

Note: Parmesan contains rennet, so be sure to check the label to make sure that it says suitable or vegetarians, or alternatively you can use a semi hard cheese like Gouda for a similar experience.