KitchenDaily is a brand new site for cooking newbies - Discover great recipes for cooking, browse menu ideas for dinner tonight, learn how to cook, get cooking tips or find food inspiration from.

Homegrown British vegetables don't often get into the spotlight, but there's no reason to ignore some of the year's highlights.

Russell Brown, Head chef and Proprietor at Michelin-starred bistro Sienna, in Dorchester, says, 'For sweet, tender peas and broad beans, don't dismiss the frozen option as it's often the best unless you are growing your own.

'Broad beans slip easily out of their skins just as they start to soften, and then only need warming with a knob of butter, a spoonful of water and a little salt.

Asparagus is best kept simple; wash the spears, cut or break off the woody part of the stem and peel the stalk lightly. But keep those peelings to add to your stock if pasta or risotto is on the cards.

'One great way to cook new potatoes is to confit them in olive oil. Cut the potatoes into even-sized pieces, sprinkle with Maldon salt, stir and leave for 10 minutes. Place in a pan, cover with olive oil and cook on a gentle heat until tender. Different flavours can be added by infusing the oil with perhaps garlic & thyme, or mint and lemon zest.

'Left in the oil in the fridge, the potatoes will keep for a couple of weeks and will colour really well on the stove or in the oven.'

Or try this suggestion for a great-tasting quick soup.

Ingredients
1 shallot, sliced
1 small clove garlic, crushed
1 sprig thyme, tied in muslin
500g washed new potatoes
15ml olive oil
Water to cover
50ml double cream

Method
Slice the new potatoes into thin rings and wash briefly to remove excess starch. Sauté the shallot and garlic in the olive oil until it starts to soften. Add the sliced potato and cook gently for a further seven to eight minutes. Just cover with water, add the thyme and cook until tender.

Remove the thyme and process in a food blender until silky smooth. Pass through a fine sieve to remove any big pieces of potato skin. Season to taste and stir in the cream.

Serve with peeled broad beans and thinly sliced spring onions or how about a swirl of wild garlic pesto?