Asparagus and trout are undoubtedly best eaten simply with a squeeze of lemon. But if you are tempted to try something a little different, have a go at Philippa Davis’ cider and buckwheat crepes with asparagus and trout. Delicious as a starter and main, serve one pancake per person for a starter and two for a main.

Asparagus and trout are wonderfully versatile ingredients. Try our shakshuka with trout and asparagus, and serve for brunch, lunch or light supper.

CIDER AND BUCKWHEAT CREPES WITH ASPARAGUS AND TROUT

Serves 4/8

• 250ml dry cider
• 50ml whole milk
• 1 egg
• 1 tbsp olive oil
• 100g buckwheat flour
• Extra oil or butter for cooking
• 40g butter
• 40g plain flour
• 300ml milk
• 100ml cider
• 2 level tsp Dijon mustard
• 70g grated mild cheese, such as gruyère
• 150g asparagus, tough ends removed
• 4 fillets of trout, cut in half lengthways

Preheat oven to 220°C/425°C/Gas Mark 7.

To make the batter for the crêpes, measure the cider and milk in a jug, lightly beat in the egg and oil.

Place the flour in a bowl and slowly whisk in the liquid ingredients until smooth.

Leave to rest for 30 minutes then cook the crêpes using a little olive oil or clarified butter to stop them sticking. They can seem more delicate then normal crêpes so you may want to turn them with a spatula.

For the cheese sauce, melt the butter in a small saucepan on a low heat then stir in the plain flour until smooth.

Slowly whisk in the cider and milk and cook until thick. Stir in the mustard and 60g of the cheese. Keep warm.

In each of the crêpes place a few spears of asparagus, 1 strip of trout and a spoonful of cheese sauce.

Roll up and place in an ovenproof dish, big enough to fit all eight pancakes in comfortably.

Repeat with the rest of the pancakes, then pour the remaining sauce over the top along with the remaining cheese.

Bake on the top shelf of the oven for about 8 minutes or until the trout is cooked and the top golden.

Serve straight away, allowing one per person as a starter and two as a main.