Spring suppers

Tofu and spring veg summer rolls with nut butter dipping sauce

● 1 packet of rice paper pancake rolls

● 200g firm tofu*, cut into 1cm cubes

● 150g carrots, finely sliced into matchsticks

● 130g cucumber, de-seeded and finely sliced into matchsticks

● 175g daikon radish, finely sliced into matchsticks

● 1 small bunch of mint, leaves only

● 1 small bunch of coriander

● 1 small bunch of Thai basil, leaves only

● ¼ sweetheart cabbage, finely shredded

● 1 bunch of spring onions, finely sliced

● Groundnut oil for frying

FOR THE DIPPING SAUCE

● 100g almond or peanut butter

● 40g soy sauce

● 10g fish sauce

● 3 red chillies, sliced

*Wrap the tofu in kitchen paper and press between two plates for an hour with a weight on top (e.g. a couple of tins) to remove excess liquid.

1 Have a small bowl of water handy to help with rolling the rice paper. Prepare your ingredients and lay them out before you start so you can assemble the rolls in a production line.

2 Heat a sauté pan with the oil and fry the cubes of tofu on all sides until golden. Drain them on kitchen paper and set aside.

3 Take a sheet of rice paper and lay it on the kitchen worktop. Add a few strips of each of the vegetables to the centre. Top with a few cubes of tofu, then the herbs, cabbage and spring onions.

4 Dip your fingers in the water and wet the edges of the rice paper all around the vegetable filling. Fold over side to side and top to bottom. Wet again to seal and set aside on a plate. Repeat until all the filling is used up.

5 Make the sauce by whisking together all the ingredients until smooth. Add a little cold water, if you like, for a looser dipping sauce.

Asparagus soup with hazelnuts, poppy seeds and coriander Vg

● 1 tbsp coconut oil

● 2 cloves of garlic, crushed

● A bunch of asparagus, trimmed and the stems chopped into 1cm pieces, reserving tips for the garnish

● 1 tin of coconut milk

● 200ml vegetable stock

● 2 tbsp chopped toasted hazelnuts

● 1 tbsp poppy seeds

● Bunch of coriander, finely sliced stems

● 1 tbsp chilli oil (optional)

● Sea salt and white pepper

1 Heat a heavy-based saucepan with the coconut oil and cook the garlic for about 30 seconds until fragrant.

2 Add the chopped asparagus (not the tips), coconut milk and veg sto