Dip, Dip Hooray!
We love getting our mitts on the good stuff, especially when it’s brilliant British produce like asparagus which is only around for a few short weeks each year.
So to make the most of this super-veg, head chef Jon came up with a rather novel way of serving it; your own personal board with cute little pots of tangy shaved Parmesan and egg and creamy home-made mayo, plus the tender steamed spears of course.
The dish has been going down a treat and got some rave reviews in the media.Have a gander at this one on the rather lovely little site Total MK, bringing you all things you mustn’t miss
It’s also here on this round up of what to enjoy on those long bank holiday weekends.
