Over medium heat, Heat a non-stick crepe pan until warm. Sprinkle some parmesan and cheddar in the centre of the pan in a circle that is about 10 cm/4 in in diameter. Add a good sprinkling of pepper and cook for 2-3 minutes until the fat starts to separate from the cheese, bubble and caramelise. Remove from the heat and leave to cool for about 30 seconds.

Using a spatula, remove the melted cheese disc from the pan. Shape the cheese basket around the end of a straight-sided tall glass and hold for 30 seconds to 1 minute until set. Transfer to a wire rack and allow to cool completely. Repeat with the remaining cheese until you have four cheese baskets in total.

In the meantime, place the blue cheese in a bowl with the berries, asparagus and mixed leaves. Drizzle over the orange juice and balsamic vinegar, olive oil. Toss the ingredients until coated.

To serve, arrange the cheese baskets on serving plates and spoon in the dressed fruit and salad mixture, allowing it to tumble out on to the plates.

Enjoy immediately.