Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead


Salad & Fresh Herbs

  • 20g of flat-leaf parsley, washed and picked
  • 12 pennywort

Speciality Ingredients

  • 75g of pine needles, ideally maritime pine needles
  • 30g of pine needles, ideally maritime pine needles
  • 20 hogweed shoots, young
  • 12 fiddlehead ferns, young
  • 15 hogweed leaves
  • 2g of lecithin
  • 20 hedge bedstraw tips

Oils & Vinegars

  • 75ml of extra virgin rapeseed oil
  • 100ml of rapeseed oil

Fruit & Vegetables

  • 20 asparagus spears, trimmed (reserve the trimmings for the purée)
  • 250g of asparagus, including the trimmings from the spears, chopped
  • 50g of baby spinach, washed
  • lemon juice

Store Cupboard

  • 3g of salt
  • 4g of salt
  • 3g of salt
  • 7g of honey, Chris uses a locally made honey
  • sea salt


  • 75g of unsalted butter
  • 50g of unsalted butter
  • 100g of unsalted butter
  • 85g of unsalted butter


  • 100ml of water


  • 125g of mead, Chris uses Tintern mead