There is an abundance of wonderful, fresh ingredients in Norfolk. We have tried fresh fish, seafood and in season right now asparagus. Here are a couple of recipes that I made, I haven’t included amounts as I am very much a guesstimate cook.
The local farm shop in Wiveton, Norfolk was selling the offcuts of asparagus spears specifically for making soup.
- Bag of asparagus spears roughly chopped
- Vegetable stock
- Olive oil
Roast the asparagus spears with olive oil and seasoning in a 200 oven for 10 minutes, this gives a smoky flavour to the soup.
Meanwhile heat some butter and a glug of olive oil in a big pot. Soften the leek and garlic then add roasted asparagus. Add enough stock to cover. Bring to boil and simmer for another 10 minutes. Once done use blender or hand tool to liquidize till smooth. Serve immediately with crusty bread. You can also have it cold on a hot day with a squeeze of lemon.
Haddock with Pesto Topping
- Haddock fillet
- Lemon juice
Rub the haddock fillet with garlic. Drizzle a small amount of olive oil over fillet. Mix together breadcrumbs, crushed garlic and a spoon of pesto in a small bowl. Add some lemon juice and seasoning to taste. Cover the haddock fillets with mixture. Cook in a 200 oven for 10-15 minutes until fish flakes. If you like a crispy topping finish off under a hot grill for a couple of minutes. Serve with roasted asparagus and small vine tomatoes.