Preheat oven 180°C (fan forced). Grease and line all sides of a 20cm square cake pan with baking paper.

Whisk eggs, cream, cheese, and garlic together in a large bowl. Season with salt and pepper. Add peas and green onion and mix well. Pour into prepared pan. Cut asparagus lengths in half lengthways then in half crossways. Arrange asparagus on the top. Bake 30-35 minutes or until set. Cool.

Sift flour into a medium bowl. Make a well in the centre.

Whisk together milk and egg. Season to taste. Gradually whisk milk mixture into flour to make a smooth batter. Stir in cheese and dill.

Heat a large non-stick frying pan over medium heat. Brush with butter. Drop teaspoonfuls of batter into the hot pan, allowing room for spreading. Cook for 1-2 minutes until bubbles appear. Turn and cook for 1 minute. Transfer to a rack to cool. Continue with remaining batter.

Place in an airtight container and refrigerate until required or freeze in a single layer between baking paper.

30 minutes before serving, place frittata in to a low 120°C oven and heat for approx. 30min or until just warmed through. Cut into squares.

Add pikelets, wrapped in foil, to oven 15 minutes before serving to warm up slightly or warm in microwave for 10-20 seconds.

Add eggs to a saucepan and just cover with water. Cover with lid and cook on medium high heat for 6 minutes or until medium soft boil. Drain and refresh. Peel.

Just before serving, arrange smoked salmon, pickled onions, whipped cream cheese and capers on a platter. Place warm frittata and pikelets on platter.

Cut eggs in half and arrange on platter along with fresh yoghurt berry pots. Serve.