Make this strudel in the spring, when fresh asparagus is at its very best.

Ingredients: (Serves 4-6)

• 4 sheets filo pastry, thawed if frozen
• 2 medium potatoes, peeled and diced
• 455 g (1 lb) asparagus, trimmed of rough ends and cut into 2.5-cm (1-inch) pieces
• 225 g (8 oz) soft goats’ cheese (chevre)
• 3 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper to taste
• 55 g (2 oz) unsalted butter, melted

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. Place the potatoes in a large saucepan, cover with water and bring to the boil. Cook for 5 minutes and add the asparagus. Continue boiling for 5 minutes longer, or until the vegetables are tender. Reserve 120 ml (4 fl oz) of the cooking water. Drain and set aside. Whisk the goats’ cheese until smooth and fluffy. Stir the vegetables into the goats’ cheese. Add a little vegetable cooking water if necessary to coat all the vegetables. Season with parsley, salt and pepper.

Place 1 sheet thawed filo pastry on the work surface. Using a pastry brush, cover the filo with melted butter. Layer the other 3 sheets over the first, brushing each with butter. Spread the asparagus mixture over the filo, leaving a 2.5-cm (1-in) border. Fold the border over the filling and roll up the strudel.

Place the strudel, seam down, on a baking tray lined with parchment paper. Glaze the strudel with melted butter. Bake for 25 minutes, or until the filling is hot and the strudel is golden brown.