In this first of a new mini -series, allotment guru Jayne Hickling shares her knowledge and recipes for this super summer staple

■ TO PREP 10 mins ■ TO COOK 10 mins ■ SERVES 1 YOU WILL NEED ✔ 150g British asparagus spears ✔ radishes, small handful ✔ ½ lemon, juiced, plus wedge to serve ✔ ½ tsp honey ✔ extra virgin olive oil ✔ ½

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