If you love unfussy, flavour-packed food made for sharing, Stay for Supper by Xanthe Ross is a cookbook you won’t want to miss. Celebrating simple, seasonal ingredients and effortless hospitality, this collection of recipes is all about bringing people together around the table—whether it’s a relaxed weeknight meal or a laid-back gathering with friends. We’re sharing a taste of what Stay for Supper has to offer with three delicious seasonal spring recipes: Cannellini Bean & Parsley Dip, a smooth, herby dip perfect with crusty bread or crunchy vegetables; New Potato, Asparagus, Chive & Egg Salad, a fresh and vibrant dish that sings of spring, with a creamy dressing that ties it all together; and Whipped Ricotta & Asparagus Bruschetta, where light, creamy ricotta meets tender asparagus on crisp toasted bread for an irresistible bite. These recipes showcase Xanthe’s knack for creating simple yet elegant dishes that highlight the best of each season, so why not gather your ingredients, invite a friend or two, and stay for supper?

Cannellini Bean & Parsley Dip

This is a recipe that I created out of a desire for a dip that felt a little different to the hummus that I was making on repeat. I love adding herbs to dishes as not only do they add flavour, but also freshness and colour. Parsley is a strong herb, so feel free to reduce the quantity if you would like. I often use the addition of cold water in my dips and dressings to create a smoother consistency.

INGREDIENTS – Serves 6

1/4 bunch of fresh flat-leaf parsley, leaves roughly chopped, plus extra to serve

2 × 400g (14oz) tins of cannellini beans, drained and rinsed

2 tablespoons extra virgin olive oil, plus extra to serve

juice of 1/2 lemon

2 tablespoons cold water 

sea salt and freshly ground black pepper

crackers, crisps (chips) or raw vegetables, to serve

METHOD

Put everything into a food processor and blend until smooth. Check the seasoning, then serve the dip piled onto a plate with crackers, crisps (chips) or raw vegetables. Finish with a drizzle of olive oil and a sprinkling of parsley.

New Potato, Asparagus, Chive & Egg Salad

When I lived in Wales, I lived a mile away from a field of asparagus and so had the complete pleasure of having a constant supply of it in my kitchen and would often make this salad often with new season potatoes. Asparagus is a perennial vegetable to grows in the same field year after year. When you see how much of a commitment it is, how it grows and how time-consuming it is to harvest, you really appreciate what a special vegetable it is. You can keep the skin on the potatoes, but I find that more flavour is absorbed by them when they’re peeled. This salad really is the epitome of spring and embodies the excitement of the season ahead.

INGREDIENTS – Serves 4

750g (1 lb 10oz) new (baby) potatoes, halved

400g (14oz) asparagus, woody ends snapped off and halved lengthways

4 medium eggs

1/2 teaspoon Dijon mustard 

juice of 1/2 lemon

1 tablespoon good-quality mayonnaise

4 tablespoons extra virgin olive oil

1/2 bunch of fresh chives, finely chopped

1/4 bunch of fresh mint, leaves picked and finely chopped 

sea salt and freshly ground black pepper

METHOD

Half-fill a saucepan with very generously salted water: it should taste like seawater. This will ensure that the potatoes are seasoned all the way through rather than just on the outside. Add the potatoes to the pan, bring the water to the boil and cook the potatoes for 12–15 minutes until they can be easily pierced with a fork. Be careful they don’t overcook and go fluffy. Drain the potatoes and set aside.

Bring the pan of water back to the boil, add the asparagus and cook for 2–3 minutes until tender but with some bite, then drain and run under cold water to stop them cooking any further.

Bring another small saucepan of water to the boil and add the eggs, using a ladle or a large spoon. Cook for 7 minutes, then carefully remove the eggs (keeping the pan of water) and put them into a bowl of cold water. When they are cool enough to handle, peel and halve them and set aside.

Whisk together the mustard and lemon juice in a small bowl, then stir in the mayonnaise and finally whisk in the oil. Season with salt and a generous amount of pepper.

Combine everything in a large bowl along with the herbs and gently toss the dressing through the salad.

Whipped Ricotta & Asparagus Bruschetta

I was inspired to cook asparagus this way after trying a dish at the very beautiful Atelier September in Copenhagen. They served the asparagus cut into rounds like this and I’ve done it a lot since. The British asparagus season is so short that I try to cook with them every day when they’re around. This means that later in the season, I may be searching for ways to cook them that keep me inspired. Something simple like cutting them differently satisfies that for me, and I love the delicacy it gives to the asparagus. Asparagus always matches beautifully with dairy because of its freshness.

INGREDIENTS – Serves 4

200g (7oz) ricotta

zest and juice of 1/2 lemon 

2 tablespoons extra virgin

olive oil

2 × 250g (9oz) bunches of asparagus

4 slices of bread, toasted 

sea salt and freshly ground black pepper

METHOD

Put the ricotta, lemon zest and juice, 1 tablespoon of the olive oil, a sprinkle of salt and a generous grind of pepper into a bowl. Whisk until smooth and light.

Snap the woody ends off the asparagus, then cut them into 1cm (1/2 inch) rounds. Fill a bowl with cold water and ice and set it to one side.

Bring a large saucepan of generously salted water to the boil, then drop in the asparagus pieces and cook for about 1 minute. You want the asparagus pieces to remain crunchy, so be careful not to overcook them. Drain and transfer straight to the ice bath. This will stop the cooking and also help the asparagus keep their fresh green colour.

Cut the slices of toast in half and lay them on a plate. Spoon some of the ricotta onto each piece, then use the back of your spoon to spread it across the toast.

Drain the asparagus and pat them gently dry with a dish towel. Put them into a bowl, drizzle with the remaining olive oil and season with salt and pepper. Mix gently, then top the whipped ricotta with a generous spoonful of the dressed asparagus. Season again if you like, then serve immediately.

Stay for Supper by Xanthe Ross (Quadrille, £25)
Photography © Ola O. Smit