2 bunches asparagus 1L vegetable oil2 tbsp olive oil1 onion, diced1 cup arborio rice25g butter1 cup peas, thawedsalt and pepper Trim the asparagus. Slice spears into half cm slices, leaving the tops longer for garnish.Heat the stock in a medium-sized saucepan and simmer the asparagus for 1-2 mins.Remove the asparagus from the stock with a slotted spoon and set aside.Heat the olive oil in a large heavy based saucepan over medium heat. Add the onion and cook for 3-4 mins until soft but not brown. Stir through the rice for 1 min until grains are coated evenly. Add the warm stock,1 cup at a time, letting the liquid absorb between each addition. Make sure the rice is always just covered. After 15 – 20 mins remove the pot from the heat. When the rice is cooked, add the butter, peas, and asparagus. Toss to combine, warm through, season to taste.​

250g trimmed green beans500g shelled broad beans½ cup roasted hazelnuts, roughly chopped2 tbsp each torn mint and basil leaves2 tbsp champage vinegar or white wine vinegar½ tsp dijon mustard4 tbsp extra virgin olive oilpinch salt and several grinds pepper140 – 150g rocket leaves or baby spinach Cook green beans in boiling water for 3-4 mins; refresh under cold water. Drain and place in a large bowl. If using fresh broad beans boil for 3-4 mins, drain and place in a bowl of cold water then squeeze to slip off outer grey skins. If using frozen beans, thaw and cover with warm water then pop out of skins. Add to green beans with hazelnuts and herbs. Salad can be prepared ahead to this point, covered and chilled up to 8 hours. Shake the vinegar, mustard, oil, salt and pepper together in a jar to make dressing. Combine rocket or spinach with beans and toss with dressing just before transferring to a bowl or platter and serve.​ 

 A true classic, this soup is easy to make but needs top quality ingredients for the best result. Use the best stock you can find, or make it yourself. Use shallots instead of onions for a sweeter, smoother flavour. Sweat 2 chopped an trimmed leeks, 2 sticks of chopped celery and 2 finely chopped shallots in 50g butter until soft and clear. Add 4 peeled and chopped Agria Potatoes and 1 litre vegetable stock. Simmer gently until the potatoes are tender, then remove from the heat and blitz until smooth in a food processor or with a stick blender. Add ¼ cup of cream and return to the heat breifly to heat through, don’t let it boil or the cream will split. Serve in warm bowls with crusty bread.​

  This may sound like an unusual flavour combination, but both pumpkin and beetroot being sweet, fruity and earthy go well together. ½ pumpkinOlive oil5 medium beetrootsalt & pepper to taste2 onions¼ cup cream (optional)2 sticks of celery2-4 cloves of garlicAbout 8 cups of vegetable stock (depending on size of pumpkin- you can add more during blending if necessary) Cut pumpkin into cubes and roast in olive oil for 30-40 minuts at 180oc or until golden.Saute diced onion, celery and garlic in pot until soft. Add rosted pumpkin and peeled and cubed beetroot.Season, add stock and bring to the boil, reduce heat and simmer for 20-30 minutes until beetroot is tender.Blend in batches and pass through a sieve. Add cream if desired.Serve with toasted ciabatta.​

 4 radishes, sliced paper thin2 carrots, peeled and cut into ribbons2 spring onions, finely shredded lengthways½ cup chopped roasted peanuts2 tbsp black sesame seedsDressing: ¼ cup lime lemon juice1 tbsp rice vinegar1 tbsp soy sauce or tamari2 tsp fish sauce1 tsp soft brown sugar1 tsp sesame oil1 tsp grated fresh ginger½ tsp finely chopped long red chillisalt and pepper to taste To make the dressing shake all ingredients together in a small jar to combine. Can be chilled for up to a week if needed. To make salad combine radishes, carrots and spring onions in a serving bowl. Add the dressing and toss lightly to combine. Top with peanuts and black sesame seeds to serve. ​