Lesley Waters served up a tasty Warm Cheese and Chive Pots, Walnut and Thyme Scones with a Asparagus Salad on James martin’s Saturday Morning.

The ingredients for the Warm Cheese and Chive Pots are: 300ml double cream, 300ml whole milk, 110g extra mature Cheddar finely grated, 55g Parmesan grated, 4 egg yolks, 1 small bunch chives chopped, pinch cayenne pepper, Salt and pepper, Crispy Parma Ham.

For the Asparagus Vinaigrette: 2 x 250g bunches asparagus washed, trimmed and halved length wise, (or use thin asparagus and do not half), 50mls olive oil, 50mls rapeseed oil, 1 small garlic clove, crushed, 1 tablespoon cider vinegar, 1 medium orange, juice only, 2 tsp runny honey, salt and black pepper and 1 bag of wild rocket.

For the Walnut and Thyme Scones: 225g plain or granary flour, 1tablespoon baking powder, A pinch of salt, 55 g butter, 55g chopped walnuts or hazelnuts, 2 tablespoons chopped thyme and approx. 150mls butter milk.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.