I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Warm asparagus salad

Make the most of asparagus season! This is a lovely starter for a spring day and looks smart without actually requiring much effort. If only everything was so easy...

Serves 4

8 baby new potatoes
8 chestnut mushrooms
16 thin asparagus spears
2tsp lemon juice
olive oil

Clean the vegetables, and then boil the potatoes in a pan. While they are cooking, slice and fry the mushrooms. The asparagus should have the woody bottoms removed and be cut in half. The spears should be boiled or steamed until just cooked (I have a steamer that fits on top of a saucepan, but you could use the microwave or an electric steamer).
When all the vegetables are cooked, cut the potatoes in half and arrange four halves on each person’s plate. Add some mushrooms and asparagus. Make a dressing by combining the lemon juice with 4tbsp of olive oil stirred together, and drizzle over each portion. Serve warm.