An abundance of fresh asparagus signals the beginning of Summer and eating outside!

This months recipes could not be simpler. An easy lunch, light dinner or one of the first barbecues of the year - with many more to come.

[Don't forget to go to the kitchendesires BBQ and Al Fresco product pages for ideas for ourdoor eating.]

The Asparagus could be refreshed and grilled on BBQ before serving, the poussin grilled served with baboluer and spicy harissa. Mango sourbet made the night before of that morning complete the feast!

Serve the sourbet with delicately cut mango or indeed any fruits of your choice .

Chris Payne - Head Chef, Duke of Sussex;
http://www.squaremeal.co.uk/restaurants/
london/view/84696/Duke_of_Sussex

Preparation:60 minutes. Cooking time: 20 minutes.
4 Skate wings ,4 handfull of Samphire,
20g butter, olive oil, salt and pepper.
You will need, 4 poussins...for the main part.Cut down the middle of the back bone with scissors and flatter out. Marinate for a few hours or best in fridge overnight. Then Chargrilled until nice marks and finish in the oven (20 minutes).

The Marinade; 3 tbsp pomegranate molasses,1 tsp ground cinnamon,1/2 medium onion grated,2 garlic cloves, crushed to a paste, One pinch allspice,

The Tabbouleh;85g fine bulgur wheat, 400g sweetest tomatoes, cut into 5mm cubes, 4 spring onions, trimmed and chopped, 3 small bunches fresh flat-leaf parsley, roughly chopped, 1 small bunch fresh mint, roughly chopped

 The Dressing; 1 garlic clove, crushed to a paste with salt, 1/4 tsp ground cinnamon, 1/4 tsp ground allspice, 2 tbls lemon juice, 3 tbsp olive oil, salt and pepper

With fine bulgur all you have to do is wash it well in a sieve and shake it dry; it will have absorbed enough water for  it to swell. If you can only get medium bulgur it should sit in cold water for 3 minutes to swell before it is put in the sieve.Mix all the salad ingredients together. To make the dressing first add the garlic, salt and spices to the lemon juice and then to stir in the olive oil. Toss the salad just before you are ready to eat.

The Harissa; 125g long fresh red chillies, 2 tsp coarsely ground caraway seeds, 2 tsp coarsely ground cumin seeds, 2 garlic cloves1 small red bell pepper, roasted, peeled and seeded, 1/2 tsp tomato puree,, 1/2 tsp red wine vinegar, 1 tsp sweet smoked Spanish paprika, 3 tbsp extra virgin olive oil, salt and pepper

Slice the chillies in half lenghways. Lay each chilli on a chopping board cut-side up, gently scrape away the seeds with a teaspoon and discard them. Roughly chop the chillies and transfer to a food processor with a sharp blade. Blend the chillies with a pinch of salt, half of each of the spices and the garlic cloves until smooth. Then add the peppers and blend. It is important that the paste is as smooth as possible. Transfer to a mixing bowl. Now add the remaining ingredients - the rest of spices, the peppers, tomato puree, vinegar, paprika and olive oil.  Harissa keep well in the fridge, but be sure to cover it with little olive oil to seal it from the air