Salmon Asparagus Risotto with Yogurt + Apricot Filo Tart

Lighter salmon and asparagus risotto, no-cook mint cucumber soup, and apricot filo tart, plus an allergy Q and A with Dr Stephen Amiel. Jane Clark opens Alive and Cooking with a refreshing chilled mint and cucumber soup recipe made entirely in a food processor. She layers fresh cucumber, spring onion, lemon, garlic, a pinch of coriander, creme fraiche and natural yogurt, then plenty of English garden mint. With zero cooking, it is ideal for hot days; Jane notes mint can be settling when you feel queasy. Next comes a salmon and asparagus risotto recipe that swaps heavy cream for low-fat natural yogurt. Aromatic shallots, garlic, ginger, lemon peel and optional lemongrass infuse a light vegetable stock. Arborio rice is briefly toasted, then simmered until plump before adding salmon and tender asparagus tips so they stay vibrant. A quick splash of wine is reduced for depth, and a marbled spoonful of yogurt plus shaved parmesan finish the bowl for a creamy feel without cream. In Food Files, Jane looks at eggs and lamb. She explains how eggs provide complete protein and discusses cholesterol worries and safe choices in pregnancy. On lamb, she highlights iron and choosing lean cuts, with serving ideas like rosemary and garlic or sweet apricot and cherry pairings. For pudding, an apricot filo tart recipe: crisp, butter-brushed filo layers; a Bakewell-style filling of creamed butter and sugar with slowly added eggs, flour and ground almonds; a touch of orange liqueur; apricot halves on top, glossy jam glaze and pistachios to finish. In the Food Clinic, GP Dr Stephen Amiel explains allergies vs intolerances, why a food diary helps, and shares a striking Brazil nut case. He outlines cautious elimination and when to seek medical guidance. Three fresh recipes and practical nutrition chat to fit a healthy lifestyle. #SalmonRisotto #HealthyRecipes #ChilledCucumberSoup #ApricotTart #FoodAllergies #AliveAndCooking #JaneClark