Asparagus, goat’s cheese and lovage

Blend the lovage and vegetable oil together until bright green – then leave to drain through a fine sieve over a bowl in the fridge for 1 hour.

Put the sweet wine into a small pan over a medium heat and reduce by ¹/2. Add the goat’s cheese and stir until fully melted. Soak the gelatine leaf in ice-cold water until very soft, squeeze well and stir into the mixture until dissolved. Cool slightly.

Whip the double cream to soft peaks. Fill a bowl with iced water and sit the bowl of cream on top. Gently fold the goat’s cheese mixture into the double cream and keep folding and mixing until it forms stiff peaks. Fit a piping bag with a wide nozzle, then pipe along clingfilm and roll into logs – about 3cm in diameter. Chill in the fridge for at least 2 hours.

Snap the asparagus to remove the tender tops from the woody ends. Blanch the woody ends for 1 minute in a large pan of salted boiling water, then tip into a small blender with 30g of the lovage oil, a squeeze of lemon juice and some seasoning. Pour through a sieve and leave to chill.

Blanche the asparagus tops in the same pan, for 1 minute, then plunge into iced water. Cut into 3cm pieces and chill.

Heat the olive oil in a frying pan and cook the panko breadcrumbs, stirring regularly for 3-4 minutes or until golden. Tip onto kitchen paper and cool.

To serve, toss the asparagus tops in the asparagus and lovage dressing, season and divide between plates. Cut the goat’s cheese logs into similar sized batons, roll in the crispy breadcrumbs, plate, and drizzle with more lovage oil.