Salmon & lentils with chorizo, asparagus and balsamic dressing

 Lorraine Pascale knows how to make simple turn amazing.

2 x 125g salmon fillets
75 g chorizo
100 g asparagus tips
400 g tin of puy or green lentils (I cooked dry green lentils beforehand instead of tinned lentils)
2 sprigs of fresh rosemary

Dressing:
5 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup (or honey)
a small dollop of Dijon mustard

Season salmon with salt and pepper. Fry fish in oil in a pan. Cut chorizo in bite size chunks and set aside. Trim asparagus and fry them in a dry pan, add chorizo and washed cooked lentils. Add rosemary leaves and cook for about 5 minutes. Whisk dressing ingredients together and drizzle over lentils and salmon.

Food of the World - Vegetable Torte

150 g asparagus
4 tbsp olive oil
1 chopped onion
1 courgette
2 large garlic cloves
100 g spinach
1 tbsp chopped basil
75 g grated Parmesan
250 g ricotta
250 g mascarpone
4 eggs

Wash the asparagus and remove the woody ends. Slice the stems and boil asparagus for 2 mins. Preheat the oven to 180C. Heat the olive oil and cook the onion until soft. Increase the heat and add sliced courgette and cook until it's soft and golden brown. dd the garlic and then spinach. remove from the pan, add the asparagus and basil, season with salt and pepper and leave to cool.

Grease a 20cm tin with butter and dust with about 1tbsp Parmesan. Mix together the ricotta , mascarpone, eggs and 50 g Parmesan and add to the cooled vegetables. Mix well. Spoon the mixture into the tin and scatter with the remaining Parmesan. Cook in the oven for 30 minutes. Leave to cool for 30 minutes, then chill in the fridge for about 3 hours until it has set. Serve with salad.

Food of the World - Chargrilled asparagus

24 asparagus spears
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Parmesan shavings

Wash the asparagus and remove the woody ends (hold each spear at both ends and bend it gently - it will snap at its natural breaking point). Put the asparagus in a bowl, add the olive oil and toss well. Heat a griddle or BBQ (I used a simple frying pan though, or you can steam them) and cook for about 10 min. Drizzle with balsamic vinegar and sprinkle with Parmesan to serve.

Chicken fillet with asparagus