We have loads booked so don’t leave it too late and be disappointed.
May has plenty to offer, not least the arrival of the English Asparagus season.
Try this recipe at home, its great for a light lunch in the garden with friends and can be frozen.

Salmon and Asparagus Quiche
700g home made pastry
50g butter
1 large onion, halved and cut into thin slices
1 tsp fennel seeds
400g bunch asparagus, woody ends trimmed, then halved length ways
100ml milk
300g skinless salmon fillets
300ml double cream
3 large eggs beaten
½ small bunch of dill, stalks removed
Zest 1 lemon
100g cheddar grated

To serve; fennel and rocket salad

Heat the oven to 200/180 fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour then roll out 600g of the pastry to line a 20 x 30cm tin.
Trim the edges so that the pastry sits 2 – 3 mm higher than the sides of the tin.

Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind bake for 15 mins.

Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15 – 20 mins or until soft, then stir in the fennel seeds and take off the heat, leave to cool in the pan.

Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2 – 3 cm water, bring to a simmer. Cook for 4 mins turning once.

Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside.

Spoon the onion and fennel seeds in an even layer across the base of the pastry case.

Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus.

Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins – 1 hour or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.