Indian style green asparagus grilled in black sesame with turmeric yoghurt dip and spices (in Polish with translator)

Chard and lemon risotto with herbs and goat cheese (in Polish with translator)

French toasts with honey ricotta, grilled strawberries and lemon thyme (in Polish with translator)

Thai curry with green asparagus, peas and chicken (in Polish with translator)

Cream of green asparagus with Indian spices and coconut milk (in Polish with translator)

Carmelised rhubarb and strawberry chutney with lemon balm and honey (in Polish with translator).

Green asparagus with feta marinated in wild garlic, lemon zest and spices (in Polish with translator)

Muffins with rhubarb, white chocolate and almonds (in Polish with translator)

Cold soup of raspeberry tomatoes and rhubarb with a touch of thyme – very refreshing on a hot day (in Polish)

Alternative hummus of seasonal vegetables and squash seeds oil (in Polish with translator)

White asparagus with anchovy and caper sauce (in Polish)

Marinated mozzarella and tomatoes – advanced version of caprese inspired by Yotam Ottolenghi. (in Polish with translator)

Grilled chicken filets stuffed with pesto made of cheddar cheese, wild garlic and almonds (in Polish with translator)

Medium roasted duck breasts with ruccola and strawberries, pink pepper and balsamic vinegar. (in Polish with translator)

Sweet and sour cranberry and red onion chutney – ideal as a side dish for duck, goose and turkey (in Polish)

Pasta with chicory, walnuts and gorgonzola (in Polish with translator)

Red chicory, red oranges, beetroot and hazelnuts – the perfect salad. (in Polish with translator)

Sandwich spreads with cheddar cheese, avocado and squash. (in Polish with translator)

Salad made of oranges, fennel, capers, pomegranate and red onion. (in Polish with translator)