St george’s mushrooms have got a brilliant flavour, and they’re in season in late march. Asparagus is around at the same time of year, so we paired them together. We make a panna cotta from the asparagus, then add raw slices drizzled in lemon juice and olive oil. We add sautéed and pickled st george’s mushrooms, and little cubes of bread that add texture. On the base is a mushroom ketchup, which has a rounded flavour that lifts the whole dish: perfect for spring and early summer.