Springtime celebration

As the days become longer and warmer, and bank holiday weekends return, now's the time to bring friends and family together to share good food. With these recipes, the occasion will be even more memorable

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Pea, asparagus & ham hock tart

Few things say spring more than fresh peas and asparagus. Showcase their grassy sweetness in a luxurious quiche, encased in golden, flaky pastry. The ham hock provides a savoury depth, while optional mustard powder adds a gentle kick of heat. Try it for a picnic or party spread.

SERVES 6-8 PREP 25 mins plus at least 1 hr 30 mins chilling

COOK 1 hr 25 mins EASY

200g fresh podded peas, or use frozen (defrosted)

8 asparagus spears, halved

4 eggs

200g double cream

200g crème fraîche handful of flat-leaf parsley or mint (or use a mixture), finely chopped

6 spring onions, finely chopped

1 lemon, zested and juiced

25g parmesan, finely grated

150g cooked ham hock, shredded

For the pastry

250g plain flour

125g cold unsalted butter, cut into cubes

2 tsp mustard powder (optional)

30g parmesan, finely grated

For the topping

25g pea shoots

50g mangetout, halved lengthways

½ tsp extra virgin olive oil

1 First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1 tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.