James Tanner served up a tasty asparagus and goat’s cheese tart with floral salad that is an ideal vegetarian spring time supper on Lorraine.

The ingredients are: 250g shop bought puff pastry, 1 egg beaten, 60g goats cheese crumbled, 100g mascarpone cheese, Zest 1 lemon, 1 tbsp chopped chives, 1 tbsp chopped mint, 4 tbsp onion relish, 2 heads of British asparagus, Salt and ground black pepper and Olive oil for brushing.

Recipe for the floral salad and dressing: 2 handfuls of baby watercress, 1 head of chicory and 1 pkt of mixed edible flowers, supermarket packs vary and can contain borage, garlic flower, etc.

Dressing: 1 tbsp honey, 1 tbsp dijon mustard, 3 tbsp extra virgin or rapeseed oil, Dash raspberry vinegar and Pinch salt.