Freddy Forster served up a tasty of spring with his English asparagus, crispy egg and ham salad on Steph’s Packed Lunch.

The ingredients for the asparagus are: 10 sticks of asparagus, medium thickness, Water, 100g unsalted butter, 1 clove of garlic and Salt/pepper,

For the crispy egg: 2 medium free-range eggs, 50g plain flour, 1 medium free-range egg, 150g Panko Breadcrumbs and Water/Salt/Vinegar, for poaching the eggs.

For the ham salad: 2 slices ham, ½ yellow chicory, ½ red chicory, 1 baby gem lettuce, handful of rocket, 2tbsp olive oil, 1tsp wholegrain mustard, ½ lemon and A few tarragon leaves.

See more recipes for Spring in the book title: Spring Recipes (Angela Gray’s Cookery School) available from Amazon now.