Ingredients:

• 1 clove of garlic

• 1 head of celery

• 2 red onions

• 250g asparagus spears (remove woody ends and cut each spear into 3)

• 250g green beans

• 250g fresh peas

• Salt and pepper

• Splash of olive oil

• 1 ltr vegetable stock

• ½ bunch of basil (finely chopped)

• ½ bunch of mint (finely chopped)

• 300ml double cream

• 150g grated Parmesan

• 120ml pesto (we use our homemade wild garlic pesto)

Preparation:

• Finely chop the garlic, celery, onion asparagus and beans and divide between 2 bowls

• Fry off 1 bowl of vegetables until soft, adding a sprinkle of salt and pepper.  Leaving the asparagus aside for later

• Add the stock to the cooked vegetables and simmer for half an hour

• Add remaining chopped vegetables, along with the peas and asparagus. Simmer for 5 mins, adding fresh herbs, Parmesan and double cream

• Delicious served with hot cheese scones

Ingredients:

• 250g self-raising flour

• 1 tsb bicarbonate of soda

• Sprinkle of sea salt

• Sprinkle of mustard powder

• 60g salted butter, straight from the fridge

• 100g finely grated Westcombe cheddar

• 60ml Bruton Dairy whole milk

Preparation:

• Set oven to temp; 220°C or Gas 7

• Sift together the flour, bicarb, salt, mustard into a large bowl and mix with a wooden spoon

• Cube the cold butter and rub together with your hand under you have a fine crumb

• Mix in the grated cheese

• Slowly add the milk and mix with a wooden spoon

• Once the dough binds together, pull into a ball with your hands and place on a floured surface

• Try not to knead the dough - the softer the better

• Gently flatten the dough to an inch thick and cut our using a round cutter

• Any leftover dough can be made into a small ball and baked with the rest – a small perk for the one baking!

• Place the scones on the baking sheet, brush the top with milk and sprinkle with sea salt

• Pop the tray in a pre-heated oven and bake for 12-15 minutes

• Remove from the oven and eat whilst hot, spread with butter 

At the heart of Hauser & Wirth Somerset is onsite restaurant Roth Bar & Grill. Combining gastronomy with contemporary art, the restaurant is a vibrant, informal and convivial eating-place serving honest, simple and seasonal food. While the restaurant and gallery remain temporarily closed, visit @rothbarandgrill on Instagram and @hauserwirthsomerset for regular updates.