PHOTOGRAPHS DAVID LOFTUS FOOD STYLING PIP SPENCE
“In my childhood, the seasons dictated what we ate, and I looked forward to each season for the different produce it would bring. Spring brought all the wonderful herbs, young salad leaves, spinach and asparagus. In Italy, no one serves plain boiled veg – it’s always flavoured or made into something more substantial, as it is in these two wonderful dishes. I hope they inspire you to make good use of vegetables and turn them into the superhero of your meals”
Carbonara di asparagi (asparagus carbonara)