One of our Head Chefs fabulous tasty creations – 

Green Goddess Dressing:

• 1 x garlic glove
• 2 x spring onions 
• 2 x tablespoons mayonnaise 
• 2 x tablespoons sour cream 
• 2 x tablespoons chopped parsley 
• 1 x tablespoons chopped tarragon
• 4 x tablespoons chopped chives 
• Juice of half a lemon 
• Salt and pepper to taste 

Whizz all together in a food processor 

Salad with Green goddess dressing:

• 2 x bunches English asparagus
• 4 x heads little gem lettuce
• 1 x cucumber
• 4 x free range eggs
• 100g hazelnuts
• 50g Old Winchester or parmesan grated

Add eggs to boiling water for 7 minutes, remove and put in ice water to stop cooking.

Toss asparagus in olive oil and salt and pepper and roast at 200 degrees along with hazelnuts for 5 minutes

Chop little gem and cucumber into a mixing bowl, add green goddess dressing and mix well

Transfer to 4 plates and top with roasted asparagus, grated Parmesan, chopped hazelnuts and quartered eggs